Purple-skinned fragrant garlic

Purple-skinned fragrant garlic

　　Purple-skinned fragrant garlic is a specialty product of Menglian County. It has won the favor of consumers in Southeast Asian countries and Japan due to its natural aromatic fragrance and unique health benefits.

Garlic

is an annual or biennial herbaceous plant with a pungent taste, historically called "Hu" or "Hu garlic." It is consumed for its bulbs, garlic scapes, and young plants. Garlic is divided into two types: large garlic and small garlic. Small garlic is native to China and has smaller cloves, while large garlic originated in southern Europe and Central Asia. It was first cultivated in Mediterranean coastal countries such as ancient Egypt, ancient Rome, and ancient Greece. During the Han Dynasty, it was introduced to the Guanzhong region of Shaanxi, China, by Zhang Qian from the Western Regions, and later spread throughout the country. China is one of the countries with the largest garlic cultivation area and yield in the world.

There are many ways to classify types of garlic. Generally, they can be categorized by bulb skin color into: white-skinned garlic and purple-skinned garlic; by clove size into: large-clove garlic and small-clove garlic; by whether they produce scapes, into: scape-producing varieties and non-scape-producing varieties; and by planting methods, into: green garlic (garlic sprouts) and yellow garlic. Varieties used in cooking include: Hebei Yongnian garlic, Henan Luodu Golden garlic, Shanghai Jiading garlic, Jiangsu Taicang white garlic, Jiangxi Longnan garlic, Shanggao garlic, Guangdong Jinshan fire garlic, Sichuan single-clove garlic, Xinjiang Changji garlic, and Shandong Cangshan garlic. The *Chinese Industrial Records* state: “Almost every part of garlic is edible, and when cooked with meat that has a strong odor, it can eliminate the smell.”

Garlic can be prepared in many culinary ways, serving as a main ingredient (such as green garlic or garlic scapes), a secondary ingredient, a seasoning, or a garnish. Dishes made with garlic cloves include: Jiangsu’s Stewed Raw Fish, Sichuan’s Garlic Braised Catfish, and Guangdong’s Garlic Clams with Scallops... Garlic is even more commonly used as a seasoning, such as in Sichuan’s Mashed Garlic Pork or Shandong’s Mashed Garlic Cucumber. In summer cold noodles, mashed garlic is often added as a topping. Garlic has antibacterial and anti-cancer properties. Per 100 grams of fresh garlic, it contains 64–72 grams of water, 3.6–6.9 grams of protein, and 22–30.3 grams of carbohydrates. Garlic also contains allicin, which has antibacterial effects. Traditional Chinese medicine believes that garlic has a pungent taste and warm nature. It enters the spleen, stomach, and lungs, warming the spleen and stomach, dissolving masses, detoxifying, and killing parasites.