Species of plant.Garlic Allium sativum, known as garlic, from William Woodville, Medical Botany, 1793.Allium ophioscorodon Link.Garlic (Allium sativum) is a species of bulbous flowering plant in the genus Allium.[4][5] It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine.[6][7] China produces 76% of the world's supply of garlic.Allium sativum is a perennial flowering plant growing from a bulb.Origin and major types [ edit ].[citation needed] Genetically and morphologically, garlic is most similar to the wild species Allium longicuspis, which grows in central and southwestern Asia.[12][13][14] However, because Allium longicuspis is also mostly sterile, it is doubtful that it is the ancestor of Allium sativum.Allium sativum grows in the wild in areas where it has become naturalized.The "wild garlic", "crow garlic", and "field garlic" of Britain are members of the species Allium ursinum, Allium vineale, and Allium oleraceum, respectively.Subspecies and varieties [ edit ].It is sometimes considered to be a separate species, Allium ophioscorodon G.Don.Cultivation [ edit ].When selecting garlic for planting, it is important to pick large bulbs from which to separate cloves.Hardneck garlic is generally grown in cooler climates and produces relatively large cloves, whereas softneck garlic is generally grown closer to the equator and produces small, tightly packed cloves.The scapes can be eaten raw or cooked.Diseases [ edit ].[19] The larvae of the leek moth attack garlic by mining into the leaves or bulbs.Botrytis neck and bulb rot is a disease of onion, garlic, leek and shallot.Production [ edit ].Bulbs.[27] The resultant compounds are responsible for the sharp or hot taste and strong smell of garlic.A large number of sulfur compounds contribute to the smell and taste of garlic.Allicin has been found to be the compound most responsible for the "hot" sensation of raw garlic.Abundant sulfur compounds in garlic are also responsible for turning garlic green or blue during pickling and cooking.[33] Upon cutting, similar to a color change in onion caused by reactions of amino acids with sulfur compounds,[34] garlic can turn green.History [ edit ].Folk medicine [ edit ].A garlic bulb.Garlic is widely used around the world for its pungent flavor as a seasoning or condiment.The garlic plant's bulb is the most commonly used part of the plant.With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves.Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes.[43] The distinctive aroma is mainly due to organosulfur compounds including allicin present in fresh garlic cloves and ajoene which forms when they are crushed or chopped.They are milder in flavor than the bulbs,[3] and are most often consumed while immature and still tender.Additionally, the immature flower stalks (scapes) of the hardneck and elephant types are sometimes marketed for uses similar to asparagus in stir-fries.Inedible or rarely eaten parts of the garlic plant include the "skin" covering each clove and root cluster.An alternative is to cut the top off the bulb, coat the cloves by dribbling olive oil (or other oil-based seasoning) over them, and roast them in an oven.[23] Garlic leaves are a popular vegetable in many parts of Asia.Oils can be flavored with garlic cloves.These infused oils are used to season all categories of vegetables, meats, breads, and pasta.Garlic is essential in Middle Eastern and Arabic cooking, with its presence in many food items.In Levantine countries such as Jordan and Lebanon, garlic is traditionally crushed together with olive oil, and occasionally salt, to create a Middle Eastern garlic sauce called Toum (تُوم; meaning "garlic" in Arabic).Blending garlic, almond, oil, and soaked bread produces ajoblanco.Tzatziki, yogurt mixed with garlic and salt, is a common sauce in Eastern Mediterranean cuisines.C are inhibited entirely,[58] in refrigerated cloves one may only see the white mycellium during early stages.Medical research [ edit ].Cancer [ edit ].[68] Further meta-analyses found similar results on the incidence of stomach cancer by consuming allium vegetables including garlic.[69][70] A 2014 meta-analysis of observational epidemiological studies found that garlic consumption was associated with a lower risk of stomach cancer in Korean people.A 2016 meta-analysis found no effect of garlic on colorectal cancer.[72] A 2014 meta-analysis found garlic supplements or allium vegetables to have no effect on colorectal cancers.Common cold [ edit ].Garlic is known to cause bad breath (halitosis) and body odor, described as a pungent garlicky smell to sweat.AMS is a volatile liquid which is absorbed into the blood during the metabolism of garlic-derived sulfur compounds; from the blood it travels to the lungs[2] (and from there to the mouth, causing bad breath; see garlic breath) and skin, where it is exuded through skin pores.The green, dry "folds" in the center of the garlic clove are especially pungent.The sulfur compound allicin, produced by crushing or chewing fresh garlic,[6] produces other sulfur compounds: ajoene, allyl polysulfides, and vinyldithiins.Some people suffer from allergies to garlic and other species of Allium.[79] On the basis of numerous reports of such burns, including burns to children, topical use of raw garlic, as well as insertion of raw garlic into body cavities, is discouraged.In Islam, it is recommended not to eat raw garlic prior to going to the mosque.Garlic plant."The Onion Family: Onions, Garlic, Leeks". .


Edible plant or part of a plant, involved in cooking.Vegetables are parts of plants that are consumed by humans or other animals as food.The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds.Depending on the type of vegetable concerned, harvesting the crop is followed by grading, storing, processing, and marketing.Vegetables can be eaten either raw or cooked and play an important role in human nutrition, being mostly low in fat and carbohydrates, but high in vitamins, minerals and dietary fiber.The meaning of "vegetable" as a "plant grown for food" was not established until the 18th century.[3] In 1767, the word was specifically used to mean a "plant cultivated for food, an edible herb or root".As an adjective, the word vegetable is used in scientific and technical contexts with a different and much broader meaning, namely of "related to plants" in general, edible or not—as in vegetable matter, vegetable kingdom, vegetable origin, etc.The exact definition of "vegetable" may vary simply because of the many parts of a plant consumed as food worldwide—roots, stems, leaves, flowers, fruits, and seeds.[5] A more precise definition is "any plant part consumed for food that is not a fruit or seed, but including mature fruits that are eaten as part of a main meal"."Fruit" has a precise botanical meaning, being a part that developed from the ovary of a flowering plant.The question of whether the tomato is a fruit or a vegetable found its way into the United States Supreme Court in 1893.Throughout recorded history, the rich have been able to afford a varied diet including meat, vegetables and fruit, but for poor people, meat was a luxury and the food they ate was very dull, typically comprising mainly some staple product made from rice, rye, barley, wheat, millet or maize.The addition of vegetable matter provided some variety to the diet.The vegetables grown included onions, garlic, cabbages, melons, and lentils.[15] In Ancient Rome, a thick porridge was made of emmer wheat or beans, accompanied by green vegetables but little meat, and fish was not esteemed.a b c d Sum of production of dry and green vegetables.The USDA Dietary Guidelines for Americans recommends consuming five to nine servings of fruit and vegetables daily.Japan, for example, recommends the consumption of five to six servings of vegetables daily.[31] In India, the daily recommendation for adults is 275 grams (9.7 oz) of vegetables per day.Production.Cultivation.Vegetables have been part of the human diet from time immemorial.Whatever system is used for growing crops, cultivation follows a similar pattern; preparation of the soil by loosening it, removing or burying weeds, and adding organic manures or fertilisers; sowing seeds or planting young plants; tending the crop while it grows to reduce weed competition, control pests, and provide sufficient water; harvesting the crop when it is ready; sorting, storing, and marketing the crop or eating it fresh from the ground.Harvesting.Harvesting beetroot in the United Kingdom.Harvesting root vegetables when they are fully mature improves their storage life, but alternatively, these root crops can be left in the ground and harvested over an extended period.Before marketing or storage, grading needs to be done to remove damaged goods and select produce according to its quality, size, ripeness, and color.Storage.A large proportion of vegetables and perishable foods are lost after harvest during the storage period.Storage can be short-term or long-term.If refrigerated storage is not available, the priority for most crops is to store high-quality produce, to maintain a high humidity level, and to keep the produce in the shade.The objective of preserving vegetables is to extend their availability for consumption or marketing purposes.The aim is to harvest the food at its maximum state of palatability and nutritional value, and preserve these qualities for an extended period.[39] Canning and freezing are the most commonly used techniques, and vegetables preserved by these methods are generally similar in nutritional value to comparable fresh products with regards to carotenoids, vitamin E, minerals.Canning is a process during which the enzymes in vegetables are deactivated and the micro-organisms present killed by heat.Freezing vegetables and maintaining their temperature at below −10 °C (14 °F) will prevent their spoilage for a short period, whereas a temperature of −18 °C (0 °F) is required for longer-term storage.[35] The dried produce must be prevented from reabsorbing moisture during storage.High levels of both sugar and salt can preserve food by preventing micro-organisms from growing.India, the United States, Turkey, Iran, and Egypt were the next largest producers.(890 lb/acre) Production. .

Garlic production in China

China has been involved in numerous disputes with competitors including South Korea, Japan and the United States, and the country has been investigated for dumping.The total quota allotted was mentioned by the Chinese Chamber of Commerce as 100,000 metric tons in 1994 with increasing amounts in the following four years.In February 2001, the nations agreed to settle the long-running dispute related to China's interest in three European Union member states through a seven-year agreement.The review committee had also observed that the production of garlic in China amounted to a 60 percent increase over the 2000 level.Mexico, Brazil, Chile, Thailand, Venezuela and South Africa joined the US and Canada in imposing an anti-dumping duty.[8] The Chinese government saw this as a direct attack on their garlic industry and retaliated a week later on 7 June 2000 by suspending the import of Korean-made mobile phones and polyethylene.[8] Six weeks later they lifted the suspension and Korean diplomats reached an agreement over the garlic industry with the Chinese, under which South Korea could import 32,000 tonnes annually at low tariffs and would be permitted to grow by 5.25% per annum over a 3-year period.While garlic (Allium sativum L) is produced primarily for food flavoring, its uses are also noted for qualities of furthering good health.Its cultivation in China dates back to a long period, believed to have been brought from Mongolia and the type grown is known as suan.The common garlic disease is blue mold rot, particularly noted when stored in sealed containers.It can be preserved by suitable storage for up to 6 months, and the planting variety is stored in a temperature range of 5 to 10 degrees Celsius.The hours are long, and according to former prisoners, "the pungent acids in the garlic can melt detainees’ fingernails, exposing stinging flesh. .

Burgers, Blizzard Treats, and More

Items that contain significant amounts of these properties will be noted in the search results.Items that contain significant amounts of these properties will be noted in the search results.Please note: DQ locations contain allergens that may come into contact with your food.Since allergens are present in every DQ location and cross-contact can easily occur, we cannot guarantee any item to be allergen free or the accuracy of the data as it relates to prepared menu items at a location. .


To maximize effectiveness while minimizing risk, weed biocontrol programs should introduce the minimum number of host-specific natural enemies necessary to control an invasive nonindigenous plant.We used elasticity analysis of a matrix model to help inform biocontrol agent selection for garlic mustard (Alliaria petiolata (M.Elasticity analyses using A. petiolata demographic parameters from North America indicated that changes in the rosette-to-flowering-plant transition and changes in fecundity consistently had the greatest impact on population growth rate. .

Komo Plant Based Foods Launches Vegan Mac & Cheeze Menu on

VANCOUVER, BC / ACCESSWIRE / November 25, 2021 / Komo Plant Based Foods Inc. (CSE:YUM)(OTCQB:KOMOF)(FRA:9HB) ("Komo"), a premium plant-based food company, is pleased to announce that it has today launched Komo Eats, a selection of freshly made, hot and ready, plant-based comfort meals through Uber Eats in Vancouver, British Columbia.Komo Eats is an extension of Komo Comfort Foods, aligning with Komo's mission to make plant-based meals an everyday staple.Other options include Classic Mac & Cheeze, Roasted Garlic Mushroom Mac & Cheeze and Mac & Greens."Komo eats creates a different opportunity for us to innovate and share more plant-based comfort foods.Through this platform, we are able to be more daring with our flavours and ingredients to make food that is different and unique, " says Jeffrey Ma, CEO of Komo operating subsidiary, Komo Plant Based Comfort Foods.There are many steps in launching a retail product and we know not all retail products are successful in the market.Komo Eats is making and serving its food through its ghost kitchen located just outside of downtown Vancouver.Certain statements contained in this press release constitute forward-looking information.These statements relate to future events or Komo's future performance.



Leave a reply

your email address will not be published. required fields are marked *

Name *
Email *