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Garlic: repels root maggots, [2] cabbage looper, Mexican bean beetle, and peach tree borer. Geranium: repel leafhoppers, the corn earworm, and the Small White [3] Hyssop: repels the cabbage looper and the Small White [3] Larkspurs: repel aphids [3] Lavender: repels moths, scorpions, water scorpions, fleas, and flies, including mosquitoes [4 ...
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Garlic bulbs and cloves for sale at the Or Tor Kor market in Bangkok A garlic bulb. Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. The garlic plant's bulb is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy ...
[26]: 243 Venomous snakes include three families of snakes, and do not constitute a formal taxonomic classification group. [citation needed] The colloquial term "poisonous snake" is generally an incorrect label for snakes. A poison is inhaled or ingested, whereas venom produced by snakes is injected into its victim via fangs. [81]
Ophionyssus natricis, the reptile mite, is a parasitic mite most commonly found on snakes, but also occurring on captive lizards, turtles, crocodiles, and other reptiles. [1] The parasites feed on snakes, which cause the bodies of the mites to be engorged with blood and fluids from the snake.
Snake charmers are often regarded as traditional healers and magicians, as well, especially in rural areas. These charmers concoct and sell all manner of potions and unguents that purportedly do anything from curing the common cold to raising the dead. Villagers and city dwellers alike often call on them to rid of snakes in houses. [citation ...
Here’s how to get rid of chest congestion medically and naturally, according to experts. ... “Raw garlic, when chopped or crushed to release its beneficial compounds, can help fight infection ...
The characteristic taste and odor of garlic is due to an oily, slightly yellow organosulfur compound S-Allyl prop-2-ene-1-sulfinothioate, commonly called allicin. Fresh garlic has little odor until it is chopped or crushed. Allicin is produced from alliin (a derivative of the amino acid cysteine) by the enzyme alliinase. [4]
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