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Garlic is a bulb that belongs to the same genus as onions, leeks etc. It has become the flavouring of choice for many cooks throughout the world. Once, seemingly, the domain of the French and Italians, it is now to be found in its various forms in almost every kitchen.
Long known to be a blood purifier, garlic has now been shown to have other, major, medical benefits.
Garlic contains phosphorus, potassium, calcium, protein and significant amounts of vitamins B & C which makes it an almost essential part of any diet. In addition, it contains Allacin which is a sulphur compound and has antibiotic and antifungal properties. Another component - diallyl suphide - has been used to inactivate carcinogens in animal studies and to suppress the growth of tumours.
Garlic can stimulate the production of glutathione, an amino acid which is known to be a very potent antioxidant and de-toxifier and the smooth muscle relaxant - adenosine - also found in the herb, will lower blood pressure.
An all round and very versatile herb and yet still not to everyone's liking! Maybe there will be more converts to this pungent plant when they learn that it will lower cholesterol levels, give relief from rheumatism, prevent blood clots and boost the immune system and protect against heart disease and strokes.
Garlic can be obtained in many forms though none is as good and as effective as the fresh form. You can buy garlic juice, garlic oil and dehydrated granules of garlic. It can be found as a powder, a puree and as a salt. Only the fresh, however, can be relied on for the various benefits and this should be used as much as possible when including garlic in your cooking. The next best option is probably in an oil form though, as with any foods or food additives, you should check the label to be sure you are getting exactly what you are paying for. With creative use of the fresh product you should easily be able to get the two or three cloves daily that is the recommended intake. Eaten raw, garlic provides more benefits as cooking destroys many of the beneficial compounds. This, though, is true of so many fruits and vegetables!
Many people are concerned that, eating garlic, will leave them with very unsociable breath and this can, indeed, be true. It is strange but true that your garlic secret will only be ‘discovered' by those who have not themselves eaten garlic. If you and your spouse both have copious quantities of garlic for dinner it is not going to mean separate rooms later. You will not detect it on the other.
If you have to meet with some non-garlic eaters then you can counteract the breath problem by chewing fresh parsley, cardamom seeds, citrus peel or mint.
Whilst, generally speaking, fresh garlic is not expensive to buy, it is possible to make it a very cheap herb to use by growing your own. This is very simple and can even be done in a flower pot in the house.
Wherever you choose to grow your garlic, you should first choose bulbs that are very fresh and have an intact papery, purple skin and are plump and firm. Break the bulb down into its individual cloves. Plant each clove separately with the pointed side up. If using pots for indoor growing then compost can be used. Outside, the garlic will grow in almost any good soil. The soil should be kept moist and the location for your garlic plot or individual pot should be warm and bright. With care the cloves should soon start to sprout and each clove will produce one bulb of its own.
Garlic can be added to salads, stir fries, stews and soups. It can be pushed into meat for roasting or even roasted on its own for a different and very flavoursome starter to a meal. You can even rub it around the inside of the salad or soup bowl. Whatever wonderful flavour it may add to your cooking, you also have the pleasure of knowing that it's really good for you.
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