Garlic

BOTANICAL NAME: Allium Sativum

FAMILY: Liliaceae

CLASSICAL CLASSIFICATION:

Charaka Samhita – Harita Varga
Kaiyadeva Nighantu – Oshadhi Varga

ENGLISH NAME: Garlic

COMMON NAME:

Sanskrit – Mlechagandha, Ugra Gandha, Rasona

Hindi – Lahasun

Kannada – Bellulli

Telugu Name– Vellulli

HABITAT:

Cultivated throughout India, mainly in Ludhiana, Karnataka, Tamil Nadu, Andhra Pradesh, U.P and Gujarat

BOTANICAL DESCRIPTION:

Allium sativum is a perennial plant growing from a bulb. Stem is erect and grows up to 3 feet tall. Short hard stems above the bulb give rise to 6 – 10 long dark green leaves. Leaf blade is flat, linear with acute apex. The bulb is odoriferous, white in color consisting of 10-20 edible bulblets called cloves. Whole bulb is covered with membranous skin. Flowers are greenish white or pinkish in color.

MAJOR CHEMICAL CONSTITUENTS:

Volatile oil, Alliin, Carbohydrates (arabinose, Galactose etc) and Vitamins (folic acid, Niacin, Riboflavin, thiamine, vit c)

THERAPEUTIC USES:

• Applying garlic paste improves blood circulation, relieves pain and inflammation.
• Garlic milk is used to cure bad breath.

INDICATIONS: Bulb, oil

USEFUL PART: Root, Fruit

DOSAGE:

Kalka – Paste 1-6 g in a single or divided dose per day.
Swarasa – Juice extract – 5 – 10 ml, once or twice a day.
Garlic oil 1-2 ml in single or multiple doze per day

AYURVEDIC FORMULATION:

1. Lashunadi Vati
2. Lashunadi Ghrita
3. Lashunairandadi Kashayam