- This member of the onion family has a long history and was regarded as a sacred herb by the Ancient Egyptians Garlic is one of about 700 species of Allium, or onion, grown all over the world for their culinary and medicinal value Garlic's distinctive, pungent aroma and flavor have made it one of the most popular herbs
aromatic bulb used as seasoning bulbous herb of southern Europe widely naturalized; bulb breaks up into separate strong-flavored cloves
Garlic, known as the stinking rose A member of the onion (and thus of the Lily) family is available year round One of the most important seasonings and a delicious tasting cooked vegetable Look for hard bulbs that have not sprouted and each clove is firm Size and color are unimportant
Garlic is fantastic as an anti-microbial It fights bacteria, viruses and alimentary parasites The volatile oil is used to counteract lung infections such as chronic bronchitis, respiratory catarrh, recurrent colds and influenza It is also useful in fighting infections and aids in digestion, respiration and cardio-vascular functions In addition it can help lower both blood pressure and blood cholesterol levels Garlic's actions include: anti-microbial, diaphoretic, cholagogue, hypotensive, and anti-spasmodic
This is a standard ingredient, along with ginger, in most curries It can be used for pulped, crushed or chopped Whole cloves are sometimes added to dishes
Each root is composed of several lesser bulbs, called cloves of garlic, inclosed in a common membranous coat, and easily separable
The pungent, segmented bulb of the perennial plant Allium sativum, a member of the Lily family, closely related to the onion Among the oldest known cultivated plants and most universally popular cooking herbs, garlic appears extensively, both raw and cooked in the cuisines of southern Europe and is considered essential to many dishes in Italy The peeled cloves can be preserved for short periods in jars of oil
A hardy bulbous plant related to leeks, chives, onions, and shallots A powerful seasoning that can be used with almost any non-sweet dish Garlic remains in the body and affects the breath and even the skin's odor
Garlic is the small, white, round bulb of a plant that is related to the onion plant. Garlic has a very strong smell and taste and is used in cooking. a clove of garlic. Bulbous perennial plant (Allium sativum) of the lily family, native to central Asia and growing wild in Italy and southern France. The bulbs are used as a flavouring. A classic ingredient in many national cuisines, garlic has a powerful onionlike aroma and pungent taste; its wide use in the U.S. originated among European immigrant groups. Since ancient and medieval times it has been prized for its medicinal properties; it was formerly carried as a charm against vampires and other evils. Garlic bulbs are used sliced or crushed to flavour sauces, stews, and salad dressings. The membranous skin of the garlic bulb encloses up to 20 edible bulblets called cloves. See also allium
Known as the stinking rose A member of the onion (and thus of the lily) family is available year round One of the most important seasonings and a delicious tasting cooked vegetable Look for hard bulbs that have not sprouted and each clove is firm Size and color are unimportant
sativum is the cultivated variety, having a bulbous root, a very strong smell, and an acrid, pungent taste
The pungent aroma of fresh garlic probably comes second only to ginger in its importance to Chinese cooking Used in China since ancient times, it is particularly important to northern Chinese cooking, where harsh winters and a short growing season mean residents rely on members of the onion family (such as garlic and spring onions) to season their food When buying garlic, look for firm bulbs without any dampness and no dark or broken spots on the skin Store in a cool, dry place
(Heb shum, from its strong odour), mentioned only once (Num 11: 5) The garlic common in Eastern countries is the Allium sativum or Allium Ascalonicum, so called from its having been brought into Europe from Ascalon by the Crusaders It is now known by the name of "shallot" or "eschalot "
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