Himalayan garlic, also called ‘Kashmiri garlic’, ‘Jammu garlic’, ‘ek potli lahsun’ or ‘snow mountain garlic’ is harvested in a particular season — spring — and is also not found widely.
Today, we are going to tell you all about this variety of garlic, and also share why it deserves to be a part of your daily diet.
Sohini Banerjee, consultant dietician, ILS Hospitals, Howrah (Kolkata) said that it is a good source of manganese, vitamins B6 and C, as well as copper, selenium, and phosphorus.
“Also a source of calcium and vitamin B1, this garlic has anti-inflammatory, antioxidant, and anti-bacterial properties. It reduces high cholesterol levels,” Banerjee told indianexpress.com.
Besides reducing high cholesterol levels, Himalayan garlic also helps in reducing the density of the blood, thereby preventing the formation of plaque and clots in the blood vessels, added Banerjee.
“A single clove of garlic also helps in relaxing muscles, and hence, reducing blood pressure,” mentioned Banerjee.