Dried garlic substitutes the fresh one when frying and cooking meat and poultry , preparing soups, jellied meat and broth jellies, home-made sausages , mushroom and vegetable pickles. Meat is smeared with dried garlic before cooking , into the soups it is added to soups 3-5 minutes prior to readiness. Garlic is an antibiotic of a broad spectrum of activity. It kills a very large number of various bacteria. It tempts appetite, intensifies stomach, liver and intensity secretion , has diuretic, antihelminthic , antimicrobial, spasmolythic , antiatherogenic and soothing effects. Besides , it acts as anticoagulant preventing the aggregation of pellets Garlic is also an antioxidant.

Seasonality: 25.04. — 30.09.