A culinary and medicinal plant, garlic is a favorite with cooks and herbalist alike. The Food and Drug Administration (U.S.) considers the oil extract and other constituents safe to use in its natural form. Native Americans discovered this herb and used it for its healing properties. Native Americans would use it as a tea to treat sore throats, as a cough syrup and oil for earaches. It has even been used for hair growth when massaged in the scalp.
Garlic is used in lowering blood fats called triglycerides. Researchers have found that eating garlic fresh or in powdered form helps lower cholesterol. Evidence shows that eating the bulb can reduce the risk of stomach and colon cancer. Otomycosis, or swimmers ear, which is caused by a fungus present in the ear, has be treated successfully. In fact, laboratory studies using garlic extract mixed with water have shown it effective in blocking bacteria growth.
Garlic is a good energy booster for the immune system. This herb releases Allicin: an active ingredient to combat viral and bacterial infections. It is also used to relieve constipation, lowers blood pressure, to kill parasitic worms, for cholera and bronchitis, snakebites, wounds and is used as a diuretic. It is a known as a source of vitamin C.
Garlic is used extensively all over the world for cooking and food preparations, preservation. The longer you cook this herb the less potent it becomes. To give dishes a stronger taste, add more Garlic or wait until the end of the cooking period before adding this herb. This perennial is easy to grow in the garden if you want the freshest product – depending on your region of course! |
