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 microorganisms; and in this
respect, their antiviral, antifungal, antiprotozoon, antiparasitic 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 th