Garlic leaf smells like garlic or onion when crushed but they have long, grass like flat leaves while onions and chives have slightly rounded leaves. Garlic leaves grown in dense clumps and have many benefits attributed to them. Scientific evidence proves that garlic has been in use for medicinal purposes since ancient Egyptian times. The primary active constituent of garlic is Allicin and this is present in garlic leaves too but in smaller quantities. Let us look at some garlic leaf benefits…

Garlic Leaf Health Benefits

• Garlic leaves have the ability to prevent certain cancers with regular usage. Garlic leaves have been shown to prevent breast, stomach, throat, prostate, and colorectal cancer. Even though the exact role leaves play is not yet clear, a connection in reduced cancer risk and leaves of garlic plant has been established.
• Garlic leaves are very effective against several serious types of heart disease. Allicin present in garlic leaves can help in preventing hypertension, hardening of arteries, blood clots and heart attack.
• The leaves have antioxidant activity that enables prevention of free radical damage.
• Cholesterol levels can be reduced by consuming garlic leaves regularly. Both total cholesterol and LDL levels can be managed.
• It effectively fights common cold, flu symptoms.

Culinary Uses of Garlic Leaf

Garlic leaf benefits are not restricted to its use in complementary medicine. Garlic leaves are extensively used in Asian, North African, south European, south and Central American and Middle East cuisine. The leaves are often paired with onion, ginger, and tomato to form a delicious, spicy curry paste. The leaves impart a milder flavor than the bulbs and are usually consumed when tender and immature. Garlic leaves are generally cleaned, cut, and then stir-fried with eggs, vegetables, or meat in parts of Asia where it is a popular vegetable.

Use garlic leaf to mildly flavor your dishes, soups, stews, and curries and avoid the strong, pungency of garlic bulbs.

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