Members of liliaceae family, garlics are in the species of allium. They are bulbed plants. Garlics may grow up to a height between 25 and 100 cm. they have odorous oil in their leaves, petioles and corms found underground. Garlics are annual plants. Coming from the same family as onions, wild onions, lilies and leeks, garlics don’t grow in wild environments naturally. Garlics are thought to be cultivated plants throughout the history and believed to be derived from Allium longicuspis growing probably in the nature of Southwestern Asia. In turkey, the region where garlic cultivation is conducted most dominantly is Taskopru, a district of Kastamonu. The best quality garlic of the world is cultivated in this region. These garlics have long-term shelf life. They have a tangy odor and taste. The garlics produced in this region can be stored without the need of cold storages.
Uncooked garlic or garlic oil have antibiotic effect on micro-organisms and in this respect, their antiviral, anti-fungal, antiprotozoon, anti-parasitic and antibacterial characteristics are highlighted. Furthermore, antiseptic function of garlics are good for flu, common cold, hoarseness, asthma, infections seen in tonsils and joints, rheumatism, cough and bronchitis. With their diaphoretic effect, garlics can help to decrease fever. There some scientific findings supporting the fact that garlics can strengthen the immune system of the body and protect the cells. Some experiments are conducted by reflecting these features of garlic into fight with meningitis and HIV. Moreover, garlics strengthen cardiovascular system; therefore they have effects on serum, cholesterol levels and triglyceride ratio. With their effects preventing thrombocytes to thrombosis inside of the veins, garlics play a protective and therapeutic role against problems and diseases deriving from embolisms. They can also balance and stabilize blood pressure and the level of glucose in the blood.