Garlic

Scientific Name: Allium sativum

Taste: Pungent, aromatic, slightly sweet & oily

Family: Liliaceae

Medicinal Parts: Bulb

Energetics: Hot and dry

Actions:  carminative, circulatory stimulant, hypotensive, diffusive, hepatic stimulant, rubefacient, alterative, nervine, respiratory antimicrobial, emmenagogue, anti-inflammatory, antifungal, vermifuge 

Affinities: digestive and circulatory systems

Notable Constituents:  alliin, aliinase, allicin, allyl compounds, ajoene, dithiins, disulfides & thiosulfinates, FODMAPs 

Medicinal Applications

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In Practice

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