Garlic has a long history of cultivation in the world and is commonly cultivated in the north and south of China. Originally from western Asia or Europe, it originated in Central Asia and the Mediterranean region and was brought to China by Zhang Qian around the Han Dynasty. 9th century it was introduced to Japan and South Asia, cultivation emerged in Africa and South America in the first half of the 16th century and was introduced to North America in the 18th century and is now widely cultivated around the world.
In recent years, China's garlic cultivation and processing industry has developed rapidly, with the main production areas being Shandong, Jiangsu, Henan, Sichuan and Shaanxi etc. In 2016, China's garlic cultivation area reached 791,257hm²and production reached 21,197,131t, both of which are located in the first place in the world. Garlic immediately breaks down when it is damaged to produce the pungent allicin, releasing a strong scent of sulphide, as part of its naturally evolved self-defence and protection mechanism.
While humans are naturally sensitive to sweetness, the taste experience and preference for unique garlic varieties is entirely acquired, and garlic produces different flavors depending on how it is prepared, and is present in the food cultures of almost every country. In addition to its food value, people are also interested in the defence mechanisms of garlic, which are used to repel insects and pests and, later, to ward off evil. Garlic is also a versatile medicinal herb, with its effects on food stagnation, serialization and insect control, and is recorded in herbal books such as Tang materia medica and Compendium of Materia Medica (All are classical Chinese medicinal texts).
Garlic is not only used as an ingredient in stir-fries, but also to increase appetite, stimulate the secretion of gastric acid and promote peristalsis in the gastrointestinal tract. Garlic contains allicin and is rich in minerals and vitamins, which has a certain nutritional value. It adds flavour to food during cooking and increases appetite, while allicin stimulates gastric acid secretion and peristalsis, which has an appetite increasing effect.
I'll tell you more about our unique garlic varieties family next, so stay tuned!
