Garlic, the wonder herb

I think that if I had only one herb to choose from all the others, it would be garlic!  If you are uncomfortable with the idea or reality of “garlic breath” then stop here!  But really, what do you have to lose by reading?

Garlic, the ingredient that makes your kitchen smell good to most of us, has a lot of health properties that are now being investigated by the medical establishment.

Let’s start with a few basics.  Garlic, known officially as Allium sativum, is a member of the lily family (Liliaceae).  whew!  It grows well in many climates, and you could probably grow it in your garden if you are so inclined.  Garlic has been used all over the world both in raw or cooked form both for taste and for health and wellness issues.  Many of these issues, are now “officially” being studied.

Garlic is great as an anti-microbial, anti-fungal and anti-oxidant, among other claims.  But don’t put raw garlic directly on your skin, it could burn.  Use it in an ointment, decoction or oil.  Many people who have been told they have high blood pressure have tried using garlic and know of its value in this area.

And I give my dog garlic and yeast tablets — sold in many pet stores — to help ward off fleas (apparently the little buggers don’t like the taste/smell of the dog’s skin when she has ingested garlic!) 

So what should you do?  I recommend that if you are not currently using garlic in your cooking that you try it, put the raw clove through a press and use it in the oil to saute your vegetables or meats.  Or use it in your salad dressing.  If you prefer, you can use garlic supplements that you find in a health food store.  But be sure they are potent.  Some people find that too much raw garlic is hard on their digestive system.  If this is the case, try using it cooked (roasted garlic is excellent) or in supplement tablets.

For garlic breath, chew on a sprig of parsley after your meal, this will freshen your breath.