For those who have never heard of society garlic, it can be used in the same ways as garlic, without some of the negative side effects. However, before you add something new to your diet, it is important to understand where it comes from and how to use it in various ways.
What is Society Garlic?
Society garlic is scientifically known as Tulbaghia violacea, but unlike traditional garlic, where the bulbs are used in culinary and medicinal applications, the leaves of society garlic are used instead. It is named so because of the belief that your breath won’t have the unpleasant smell when you eat this variety. While this garlic belongs to the same family as normal garlic, it is a different genus and has quite a different appearance. The plant has violet or purple and is also known as wild garlic, and it clumps together in a similar way to garlic.
There are more than 20 different species of society garlic, all of which are found in South Africa. Thisplant has been naturalized in other parts of the world, but it isn’t commonly found in many countries; in fact, many people don’t even know that this slightly less pungent variety of garlic exists.
Where to find Society Garlic?
Society garlic can be found in exotic import stores in certain countries, but it is primarily available in South Africa, other African nations, Mexico, Tanzania, and across the South Pacific. It is sensitive to frost and isn’t the hardiest of plants, so it requires specific climates to grow.
Benefits of Society Garlic
May Help Prevent Cancer
According to a 2013 study, the extract of society garlic may be used as a potent anti-cancer agent. There is a compound called methyl-a-D-glucopyranoside in it that helps in selecting the cells and killing them through .
Lowers Blood Pressure
Research has found that the use of society garlic is able to lessen the pressure on your blood vessels and arteries, which can reduce your risk of heart attack, stroke, and atherosclerosis, as well as heart .
Culinary uses of Society Garlic
In terms of using this garlic in cooking, the flavor is decidedly milder than normal garlic and is, therefore, not popular for those who are looking for a major flavor element in their food. However, the leaves are edible and have a lightly spicy, peppery flavor. While this flavor is very reminiscent of garlic, the mildness is easily obscured by other spices or particular foods.