One of the better natural antibiotics that we can still find in the November fields is garlic.However, all onion vegetables contain sulfur compounds that have antibacterial properties.
Therefore, in the fall, we should introduce them more often into our diet.If we are discouraged by their intense smell, we can neutralize it with green parsley or cloves.These vegetables can be prepared in various ways, but they have the best protective properties when eaten raw.
The best-known species are: common onion, garlic and leek and chives, but also leaf garlic (its other name is garlic chives or Chinese garlic) and a seven-year-old garlic, which can be grown like leeks or chives.In autumn, it is also a good idea to churn onions and chives to get fresh chives.
Recommended bulb plants
1. The inflorescence shoots of the giant garlic are also edible, but only in the bud stage.
2. Leek is a vegetable that is used quite often. Depending on the variety, it can be harvested from summer to winter. It is an ideal ingredient of he althy salads, salads and soups.
3. In winter, chives can be rushed, using 1-2-year-old clumps from which the chives were not harvested. It tastes great with cottage cheese or scrambled eggs.
4. A seven-year-old onion can be grown as an annual plant, then the whole plants are harvested, as are the leeks.
5. A seven-year-old plant grown traditionally (for leaves) as a perennial.
