Garlic

Garlic is a herbaceous, perennial, bulbous plant grown for its bulbs widely used in cooking and for its antiseptic and refreshing properties.

It can be grown throughout Italy. It grows well in fertile, well-drained soil. It cannot tolerate humid soils where, in fact, it is more likely to be affected by fungal diseases.

An essential base for the preparation of numerous recipes, garlic and onion are among the oldest vegetables in use. Almost all the great civilizations of the past have praised its use in daily practice.

Not only for its undoubted nutritional and aromatic value but also for the notable therapeutic properties that have been recognized over the centuries. It is now established that garlic, apart from its supposed superstitious virtues against evil spirits and souls of the dead, is useful as a vermifuge and as a natural disinfectant, purifies the blood by helping to lower cholesterol levels, helps control hypertension, respiratory diseases and cardiovascular diseases. Medical research continues to highlight the beneficial effects of constant use of garlic.