Garlic is native to western Asia or Europe, and has a long history of cultivation in the world. When garlic is destroyed, it will immediately decompose irritating allicin and release the strong smell of sulfide, which is its naturally evolved self-defense and protection mechanism. Around 139 BC, garlic was brought back to China by Zhang Qian. It is widely cultivated in the north and south of China, and the most common garlic is hard leaf garlic.
The volatile component of garlic can reduce red blood cells and hemoglobin in the blood, and spicy allicin will stimulate the intestines. People are interested in the defense mechanism of garlic and use it to avoid evil spirits. Garlic is spicy and warm in nature; it belongs to the spleen, stomach and lung meridian. It can induce heat and treat diarrhea, dysentery and dry and wet cholera. It is recorded in herbal books such as New Herbs and Compendium of Materia Medica.
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