लसुन

लसुन
Allium sativum, known as garlic, from William Woodville, Medical Botany, 1793.
वैज्ञानिक वर्गीकरण
जगत:	Plantae
(unranked):	Angiosperms
(unranked):	Monocots
गण:	Asparagales
कुल:	Alliaceae
उपकुल:	Allioideae
Tribe:	Allieae
वंश:	Allium
प्रजाति:	A. sativum
द्विपद नाम
Allium sativum L.

लसुन (Allium sativum) र हिन्दी प्रभावित क्षेत्रहरूमा लहसुन पनि भानिनिने यो Alliaceae परिवारमा पर्ने प्याजको प्रजाति हो. यसको नजीकका अरु प्रजातिहरू प्याज, छ्यापी (chive), shallot आदि हुन्. and rakkyo. परापूर्बकालादेखि नै लसुन पकवान र औषधिको रूपमा प्रयोग हुदै आएको छ. लसुनको पोटिहरू मिलेर बनेको दानो यसको बिरुवाको सबैभन्दा बढी प्रयोग हुने भाग हो भने पात समेत प्रयोग हुन्छ. एक पोटि मात्र फाल्ने लसुन बाहेक अरु लसुनका दानामा धेरै पोटिहरू हुन्छन. पोटिहरू काचो वा पकाएर खाइन्छ वा औषधिको रूपमा प्रयोग गरिन्छ. यसको स्वाद पर्याउने (pungent) हुन्छ तर जब पकाइन्छ यो केही गुलियो र स्वादिलो हुदै जान्छ. The leaves, and flowers (bulbils) on the head (spathe) are also edible, and being milder in flavor than the bulbs, they are most often consumed while immature and still tender. Additionally, the immature flower stalks (scapes) of the hardneck and elephant types are sometimes marketed for uses similar to asparagus in stir-fries. The papery, protective layers of "skin" over various parts of the plant are generally discarded during preparation for most culinary uses, though in Korea immature whole heads are sometimes prepared with the tender skins intact. The root cluster attached to the basal plate of the bulb is the only part not typically considered palatable in any form. The sticky juice within the bulb cloves is used as an adhesive in mending glass and porcelain in China.