Green garlic greens are a natural winter antibiotic and a superfood that strengthens the body from within, the recipe for making it is easy!

In the winter season, when new greenery blooms in the fields, at the same time a plant emerges which is considered a natural medicine in Ayurveda – green garlic. This simple looking green plant is mild in taste, pungent in aroma and has amazing properties. The treasure of health is hidden in every part of it – be it the leaves, the stalk or the small white buds emerging from the root. Green garlic is a mild form of garlic, in which the nutritional elements and medicinal properties are found in more active form than normal garlic. Let us know how from Ayurveda to modern science, how green garlic can change our health.

According to Ayurveda, green garlic is full of three main properties, hot, sharp, giving strength to the body. These properties make it extremely beneficial in winter, as it protects the body from cold, increases immunity and strengthens digestion. It reduces cold, cough, stiffness, lethargy and pain. According to health expert Dr. Mahesh Kumar, natural antibiotic elements are found in it. Green garlic is rich in sulfur compounds, of which allicin is the most effective. It fights bacteria, viruses and fungus in the body, hence it has been called a natural antibiotic. Green garlic is very beneficial in cold, cough and other infections. In winter, its warm effect opens the lungs, reduces phlegm and soothes the swelling in the throat. Consuming it in the form of green garlic soup, chutney or vegetable strengthens the respiratory system.

Health expert Dr. Mahesh Kumar said that green garlic increases digestive power. It removes gas, flatulence, indigestion and stomach pain. In winter, it reduces the effect of heavy food and helps in digesting food quickly. Consumption of green garlic improves blood circulation, its pungent and hot properties increase blood flow in the body. It controls cholesterol in the body, keeps the arteries clean and reduces the risk of heart diseases.

Green garlic is a superfood not only in Ayurveda but also according to modern science. It is rich in iron, magnesium and folate. It helps in anemia, strengthens muscles and bones and is also beneficial for the eyes. Lutein is found in green garlic, which prevents eye weakness caused by ageing. It is rich in antioxidants, which reduces inflammation in the body and helps in increasing immunity.

Villager Seema Devi has given an easy recipe of vegetable made from green garlic. First of all, the necessary ingredients have to be taken. In which two cups of finely chopped green garlic, one cup of spinach, one cup of mustard greens, one finely chopped onion, one tomato, two green chillies, one inch of ginger, one tablespoon of butter/ghee, salt as per taste, half teaspoon of red chilli, one teaspoon of turmeric, one teaspoon of maize flour. Now wash green garlic, spinach and mustard greens thoroughly and chop them finely. Add one cup of water in the cooker or pan and cook for 8-10 minutes. Let it boil on low flame so that the flavors mix well. Now heat ghee/butter in a pan. Add onion and fry until golden. Add ginger and green chillies, add tomatoes and cook until soft. Now add turmeric, red chilli and salt. Now add boiled green garlic and remaining greens to the masala. Mix well and cook on low flame for 10 minutes. If you like slightly thick saag, then add 1 spoon of maize flour in the middle and mix. Cover and cook for 5-7 more minutes. Now heat some ghee in a small pan. Add cumin and red chilli in it. Pour this tadka on top. Aromatic, nutritious and very tasty green garlic greens are ready.

Green garlic is not just a vegetable, but a winter protective shield given by nature. It strengthens the body both externally and internally. While normal garlic is known only for its taste and health, green garlic is a complete Ayurvedic medicinal plant with immediate effect.