English Name: Garlic
Hindi Name: Lahasun
Sanskrit Name: Rasona, Yavanesta
Latin Name: Allium sativum Pennell
This plant of liliaceae family has a stem, which is more than a meter tall with leaves present in the bottom half of the stem. Flowers are replaced by bulblets, which are glabrous, whitish or with a reddish tinge. Flowering is during May to July.
Application
Garlic has a very long folk history of use in a wide range of ailments, particularly ailments such as ringworm, Candida and vaginitis where it's fungicidal, antiseptic, tonic and parasiticidal properties have proved of benefit. The plant produces inhibitory effects on gram-negative germs of the typhoid-paratyphoid-enteritis group; indeed it possesses outstanding germicidal properties and can keep amoebic dysentery at bay. It is also said to have anticancer activity. Garlic reduces glucose metabolism in diabetics, slows the development of arteriosclerosis and lowers the risk of further heart attacks in myocardial infarct patients. Externally, the expressed juice is an excellent antiseptic for treating wounds.
Chemical composition
Garlic contains a wealth of sulfur compounds; most important for the taste is allicin (diallyl disulphide oxide), which is produced enzymatically from alliin (S-2-propenyl-L-cysteine sulfoxide) if cells are damaged; its biological function is to repel herbivorous animals. Allicin is deactivated to diallyl disulphide; therefore, minced garlic changes its aroma if not used immediately. In the essential oil from steam distillation, diallyl disulphide (60%) is found besides diallyl trisulphide (20%), diallyl sulfide, ajoene and minor amounts of other di- and polysulphides.
Effect on dosha
Pacifies Vata and Kapha.
