Description:

it is a bulb. It is composed of different slices covered with a whitish film, has strong fibrous roots and a long stem with long green leaves, which can reach a height of 50 - 60 cm. It is a perennial herbaceous plant; as an adult plant presents 40-60 superficial roots, affecting the first 30 cm of soil.

Origin:

plant known from the ancient times a while since it was already used by the Egyptians in the third millennium BC and later by the Greeks, Romans, Chinese and Indians. In Piedmont it is grown mainly in the territory of Alba in the plain from Vaccheria to Canove di Govone and in the foothills of Cuneo in Caraglio.

Flavor:

strong

Curiosity:

to be admitted to the garlic festival of Caraglio you need to eat a raw clove in public.

It's good because:

rich in vitamins (A, C, E and B group) and minerals (iron, phosphorus, calcium, sodium and in particular potassium). It has beneficial effects to reduce the blood cholesterol level. Garlic has an antiseptic, balsamic, vasodilatory and expectorant action for the respiratory system.