Allium sativum སྒོག་སྐྱ་

English name: Garlic

Tibetan name: Gog-kya (སྒོག་སྐྱ་)

Part used: root (རྩ་བ་)

Taste and potency: hot and sweet taste (རོ་ཚ་ཞིང་མངར་བ་); bitter post-digestive taste (ཞུ་རྗེས་ཁ་བ་); warming, sharp and heavy potency (ནུས་པ་དྲོ་ལ་རྣོ་ཞིང་ལྕི་བའོ་)

Profound value of Allium sativum in Tibetan Medicine:

• Wind disorders (རླུང་གི་ནད་): treats Wind disorders, especially in broth combined with bones and molasses (བུ་རམ་). Helps with insomnia. 
• Wind and fever disorders (རླུང་ཚད་འཐབ་): balances blood pressure. Treats various types of headaches including migraines. Good for heart palpitations and rhythm disorders, as well as chest, upper back and neck pains. Used for unripened fever. 
• Digestive disorders: restores digestive heat and appetite (ཟས་ཀྱི་དང་ག་འགག་པ་). Treats intestinal parasites (རྒྱུ་སྲིན་གྱི་ནད་) and poisonings (དུག་ནད་). It increases body strength, energy and sexual power. 
• Skin disorders ( པགས་ནད་): helps to clear various skin disorders, acne. Used for the treatment of leprosy ( མཛེ་ནད་) and lymph disorders. 

According to the Second Tibetan Medicine Tantra (བཤད་པའི་རྒྱུད།):