It is juicy and aromatic. It's worth liking him, because he is extremely healthy.
It can be white or purple. Harvested in summer, it has a tight head, large cloves and a green stem. Fully ripe heads are the most valuable, the teeth separate easily, their outer skin is smooth and shiny.
Dry and rustling scale means, that the garlic was harvested too early. Summer, young garlic is a great addition to many dishes. It gives the dishes a slight spiciness, and when used in small amounts, it makes them extremely aromatic.
Garlic can be eaten raw, with bread, add chopped or ground cloves to salads and salads, it can be boiled and fried. Finely chopped, it goes well with white cheese. Boiled in broth, and then mixed with yolk, it is a wonderful stew for many soups.
Fried in oil, it is an unusual addition to meat dishes. Raw goes well with almost any vegetable salad.
The healing properties of garlic have been known for centuries. It is good for blood clotting, lowers the level of bad cholesterol. It works antiallergic, slows down the aging process of cells. It is bactericidal. It is low in calories: 3 g of garlic is just 5 calories.