The Power of Spring Garlic and Onions – A Natural Shield for the Immune System

With the arrival of spring, young garlic and green onions have returned to the markets—tasty and wholesome spring vegetables that nutritionists recommend as a natural way to strengthen the immune system.

Beyond their role as flavorful additions to salads and meals, these vegetables are well-known for their health benefits. Young garlic contains allicin— a compound with potent anti-inflammatory and antibacterial properties—while green onions are rich in vitamin C and flavonoids that support immunity and aid digestion. Nutritionists encourage their regular consumption during spring as a natural method to fortify the body and guard against seasonal viruses and allergies.

In addition to boosting the immune system, these spring delights are excellent for detoxifying the body, reducing fatigue, and regulating appetite. When combined with other seasonal produce like lettuce, spinach, and radishes, young garlic and onions become true allies in refreshing the body after the winter months.

Incorporate them into your daily meals—fresh, in soups, or in hearty salads—and make the most of their natural benefits during the time your body needs support the most.