Garlic is one of the oldest medicinal and edible plants in the world, used in traditional medicine and cooking for thousands of years. This small but powerful plant is rich in sulfur compounds such as "allicin", which is attributed to most of the healing properties of garlic.

Due to its antibacterial, antiviral and antifungal properties, garlic helps strengthen the immune system and fight diseases. Regular consumption of garlic can also lower blood pressure, reduce bad cholesterol (LDL) and reduce the risk of heart disease.

In addition to vitamin C and vitamin B6, this versatile vegetable contains important minerals such as manganese and selenium, which are essential for the health of the body. In the past, in ancient Egypt and Greece, garlic was used as a body tonic and even a natural medicine to treat infections.

Garlic can be consumed raw, cooked, powdered or even pickled in foods. Although its pungent and distinctive taste and smell are not pleasing to everyone, it is undoubtedly one of the most powerful vegetables for maintaining human health.