This product is the dried bulb of the garlic (Garlic Allium Sativum L.) from the Lily Bulb family. It is harvested in spring and summer, with the outer skin removed, and then dried in the sun.

bubble_chart Properties and Meridians

Acrid, warm.

bubble_chart Efficacy

Warming the middle, strengthening the stomach, aiding digestion, regulating qi, removing toxins, and killing worms.

bubble_chart Indications

Cold pain in the abdomen, food stagnation, vomiting and diarrhea caused by unclean food or food poisoning, dysentery; enterobiasis, hookworm disease; subcutaneous nodules in the lungs, whooping cough; external contraction of wind-cold leading to common cold and headache; abscesses, boils, and toxic swellings, as well as ringworm and sores.

bubble_chart Usage and Dosage

Consumed raw, stewed, boiled, decocted into a soup, mashed into pills, or made into syrup for ingestion. For external use, it can be mashed and applied, sliced, or used in moxibustion with garlic.

bubble_chart Cautions and Contraindications

Those with yin deficiency and effulgent fire, as well as those suffering from eye diseases, tongue, throat, oral and dental issues, and armpit odor, should avoid consuming it.

bubble_chart Modern Pharmacology

Contains protein, fat, calcium, phosphorus, iron, vitamin B1, vitamin C, carotene, sugars, and volatile oils, with the main components being allicin and alliin. Additionally, it contains garlic glycosides. This product can prevent cancer. The allicin in garlic can also stimulate gastric juice secretion, enhance appetite, and aid digestion. Large doses can reduce gastric juice secretion. It has antibacterial and antiprotozoal effects, with purple-skinned garlic generally being stronger than white-skinned garlic, and raw use being stronger than cooked use.

It is now also used for hypertension, hyperlipidemia, influenza, and epidemic meningitis.