Saturday is when Andrea Jooss always Knoblauchtag. They would like their food more frequently with the tuber season, but out of consideration for their customers hold them back. Jooss Andrea works in the Market at fruits Mayer. Thus, it is always the best of garlic - fresh and juicy older dry, as everyone knows - but it also has much to do with people, and they do not want it with a strict flag from the market sell.

The garlic is not without its smell. Or is it? Supposedly to help house resources such as chew parsley and milk. In addition, buttermilk, coffee beans, chocolate and tea tree oil help. Does nothing, on the other hand, claimed the Bundesverband Gastroenterology. The smell does not come from the stomach, but it circulates in the blood throughout the body. Therefore, it helps very little, the smell in the stomach to fight. Alliin blame is a really odorless, sulfur amino acid. An enzyme converts the Alliin allicin in the body in order, and this essential oil has the characteristic odor, which is then gathered with all pores. Since the pulmonary circulation is a very good body, is the smell particularly noticeable in the air.

In Southern Europe, where a lot more garlic than ours is eaten, hardly anyone bothers to evaporation. When Caterina Fortino, which originates from southern Italy and owner of the state For fruit basket, comes in almost every meal one clove - but not always land on your plate: "I will leave the toe in the lettuce and the tomato sauce through and just take them back out. " Garlic in the shirt, they say to Italy, if you have a bowl with the crushed clove in the pan, and they fall again, before they will be black.

Garlic tastes fresh from the grill

Now, however, concludes with the smell eventually outweigh the benefits of garlic: the BBQ season, it is indispensable, not only in marinades. "Dick fingers cut you can also grill fresh garlic," says Caterina Fortino. What would also be a steak without garlic butter or gyros without tsatsiki?

Besides the taste is his second major impact of the pound of garlic. "What do you think why the Italians and the Chinese are so old," asks Andrea Loru at the level of Caterina Fortino works. The answer, he immediately returns with: "Because they eat so much garlic." Theresa Joos, a booth in the Market operates from white customers with a garlic-lemon-Sud cook and every morning a glass of brandy drink. "This is good for the blood vessels," she says.

Its origin lies in Southwest Asia, already the nations of antiquity have garlic and enjoy a therapeutic uses. Most of garlic, based on the weekly market and the market is sold, comes from Italy, France and Egypt. German toes are not very widespread. "The need a warm climate," says Demeter Gärtner Andreas Mayer, who a few years ago has grown garlic. When hailstones not Jutta Göppel greenhouses were destroyed, would the boss of the nursery now Bayer garlic in their own standard for the hobby gardener offers herbal Thomas Künkel various kinds of. For example, cut garlic, also called Chinese garlic. The taste is like garlic, but it is not so strong smelling. But we had this topic already.

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