Anyone can grow garlic. Just plant a few in a pot outside your window, on your balcony, or in a small patch of soil. (They can also be planted in the spring, but it is better to plant them nowin the fallwhen the temperature is always below 10°C (50°F), so that the planted cloves do not have to worry about being attacked by fungus. The ideal time is from late October through December. Czech produce does not freeze in winter. Spanish garlic will freeze, and Chinese garlic will do nothing. One can try planting commercial edible garlic, but the results are uncertain. Garlic does not like heavy soils. Garlic prefers loamy sandy soil with humus and lime.
Therefore,if you buy seed garlicand make sure that the clove or cloves (in the case of the so-called “drumsticks” there is only one clove in the center) are not affected by any rot, the garlic should grow. Plant with the roots down, about 8 cm deep and spaced about 8 cm apart. Water occasionally to keep the soil from drying out. Use a well-draining box. In spring, give them plenty of sun and water; you can enjoy harvesting them in June. When garlic sprouts begin to brown, pull them out and allow them to air-dry for a few days.
Garlic (Allium sativum) has been used since ancient times to treat intestinal parasites, colds, and flu. It boosts metabolism, strengthens the heart and blood vessels, and lowers blood pressure and cholesterol. The most important substance in garlic is allicin. Allicin is produced only by cutting or crushing garlic cells and destroying their structure. This also releases the essential oil responsible for the unpleasant odor. Chewing coffee beans or parsley, pounding them with ginger, or eating milk, yogurt, or cottage cheese can help.
If you have a really good harvest, you can prepare a jar of rubbedgarlic and honeyand use 1-2 teaspoons a day as needed to fight off a cold.
