蒜——是我们日常生活中不可缺少的调料。无论是柔软的嫩叶,还是茎、根,均可食用。不仅如此,大蒜还有更广泛的其他用处,早在我国宋代,就已被应用到医药上来,为治疗某些疾病做出了贡献。大蒜旧时称‘胡’与‘胡蒜’,是百合科多年生宿根草本植物。主要产品为蒜头(鳞茎)、蒜苔(花茎)、嫩叶(蒜苗或青蒜)。其产品营养较丰富,味道鲜美;能增进食欲。我国各地均有大量栽培,南方地区多在8～9月种植,翌年4～5月采收;北方地区多在3～4月种植,当年9～10月采收。大蒜的鳞茎和叶片中均含蒜素,具有挥发性辛辣味,是一种辛香类蔬莱,有调味、杀菌和促进食欲的功能。除生食或捣蒜泥抖凉菜外,炖肉烧鱼时放一些解腥,炒菜作汤放一些能增加菜和汤的香味。腌渍成咸蒜、糖蒜、醋蒜,更是别有风味。 Garlic - is an indispensable seasoning in our daily life. Whether it is a soft young leaf, stem or root, it can be eaten. Not only that, garlic has a wider range of other uses. As early as the Song Dynasty in China, it has been applied to medicine and has contributed to the treatment of certain diseases. The old garlic called ’Hu’ and ’Hu garlic’ are perennial herbaceous plants of the family Liliaceae. The main products are garlic (bulb), garlic (flower stem), young leaves (garlic or garlic). Its products are rich in nutrition and delicious; they can increase appetite. There are a lot of cultivation in all parts of China. The southern region is mostly planted from August to September, harvested from April to May of the following year. The northern region is mostly planted from March to April, and harvested from September to October of that year. Garlic bulbs and leaves contain allicin, with a volatile spicy taste, is a spicy spiced vegetables, seasoning, sterilization and appetite function. In addition to raw food or garlic dumplings, add some solution to the stew and put some soup to the soup to increase the aroma of the dishes and soup. Pickled into salty garlic, sugar garlic, vinegar and garlic, is a special flavor.