“No other herb comes close to the multiple system actions of garlic,
its antibiotic activity, and its immune-potentiating power.”
- Stephen Buhner, Herbal Antibiotics
its antibiotic activity, and its immune-potentiating power.”
- Stephen Buhner, Herbal Antibiotics
No matter what season of the year, there is no better time to reacquaint yourself with one of the best guardians of health: Allium sativum, otherwise known as garlic. And what better way to prepare your immune system for the coming illness-prone winter months than by consuming garlic on a regular basis?!
This cousin to onions and chives and member of the lily family grows as a bulb in the ground, surrounded by a white, pink, or red paper sheathing. Its tall stalk, showcasing clusters of white flowers or tiny seed bulbs (or bulbils), can reach 3 feet high and have several grayish-green leaves that span up to a foot long.
The cultivation of garlic supposedly originated in central Asia several thousand years ago and rapidly spread to the rest of the world. Garlic grown in the U.S. typically comes from one location, central California, which has become the U.S. garlic industry's headquarters. Harvest usually occurs in the months of July and August, and the bulbs are dried (or cured) for 2 weeks before finally hitting the market. It's no coincidence that this powerhouse of health is in it's most potent state just as the dreaded cold and flu season begins.
Garlic is chock-full of vitamins A, B, C, and E. It also contains minerals like selenium and germanium, enzymes, flavonoids, and oils with sulphur-containing compounds such as allicin, a key ingredient in garlic's antibacterial and medicinal value. In fact, these sulphur-containing compounds give garlic its characteristically strong odor, so be aware that deodorized preparations of garlic will have less of a medicinal effect.
Most of us are familiar with garlic's reputation for promoting a healthy immune system and maintaining healthy gut flora. Garlic's famous antibacterial and antibiotic properties make it an effective treatment for anything from viruses and infections in the gut or lungs to illnesses as minor as the common cold. But garlic plays a big role in other important areas too.
This cousin to onions and chives and member of the lily family grows as a bulb in the ground, surrounded by a white, pink, or red paper sheathing. Its tall stalk, showcasing clusters of white flowers or tiny seed bulbs (or bulbils), can reach 3 feet high and have several grayish-green leaves that span up to a foot long.
The cultivation of garlic supposedly originated in central Asia several thousand years ago and rapidly spread to the rest of the world. Garlic grown in the U.S. typically comes from one location, central California, which has become the U.S. garlic industry's headquarters. Harvest usually occurs in the months of July and August, and the bulbs are dried (or cured) for 2 weeks before finally hitting the market. It's no coincidence that this powerhouse of health is in it's most potent state just as the dreaded cold and flu season begins.
Garlic is chock-full of vitamins A, B, C, and E. It also contains minerals like selenium and germanium, enzymes, flavonoids, and oils with sulphur-containing compounds such as allicin, a key ingredient in garlic's antibacterial and medicinal value. In fact, these sulphur-containing compounds give garlic its characteristically strong odor, so be aware that deodorized preparations of garlic will have less of a medicinal effect.
Most of us are familiar with garlic's reputation for promoting a healthy immune system and maintaining healthy gut flora. Garlic's famous antibacterial and antibiotic properties make it an effective treatment for anything from viruses and infections in the gut or lungs to illnesses as minor as the common cold. But garlic plays a big role in other important areas too.
Cloves of the Allium Sativum Family
Garlic is a big contributor to heart health. Not only does it reduce cholesterol levels and lower blood pressure, but it has also been shown to reduce the risk of heart attack. Its anticoagulant property works to prevent blood clotting, which is highly beneficial in the case of thrombosis or arteriosclerosis.
Garlic even plays a role in preventing certain cancers, such as colon and prostate. It is antiparasitic and also antifungal, making it a great remedy for athlete's foot, thrush, or other yeast infections. It has been known to treat diarrhea in the case of bacterial illness, such as salmonella or giardia. It also helps to regulate blood-sugar levels.
Often considered both an herb and a vegetable, garlic is revered all over the globe, not only for its medicinal qualities, but also for its ability to enhance savory dishes and common cuisine. For this reason, it makes a wonderful culinary treatment in both its whole and dried (powdered) forms. Although the leaves and flowers of the plant are edible, the cloves contained in the bulb are most commonly used for cooking.
And cooking really is one of the best ways to benefit from this herb. The compound in garlic responsible for so much of its medicinal value, allicin, is produced when the garlic enzyme alliinase is cut, and the compound is then activated when the cut garlic is exposed to the air for 10 minutes. Contrary to popular belief, minced or chopped garlic that has been exposed can then be cooked without jeopardizing its medicinal benefits.
Another way to incorporate garlic into the diet is by drinking it as a tea. At the first sign of cold symptoms, simply soften 2 small cloves by soaking or steeping. Then crush the cloves, add 1 cup of boiling water, and flavor with raw honey and freshly-squeezed lemon juice.
A word of caution: If taking blood thinners, consult with a physician before consuming garlic.
Photo credits: Cristiano Betta and Gronger.
Garlic even plays a role in preventing certain cancers, such as colon and prostate. It is antiparasitic and also antifungal, making it a great remedy for athlete's foot, thrush, or other yeast infections. It has been known to treat diarrhea in the case of bacterial illness, such as salmonella or giardia. It also helps to regulate blood-sugar levels.
Often considered both an herb and a vegetable, garlic is revered all over the globe, not only for its medicinal qualities, but also for its ability to enhance savory dishes and common cuisine. For this reason, it makes a wonderful culinary treatment in both its whole and dried (powdered) forms. Although the leaves and flowers of the plant are edible, the cloves contained in the bulb are most commonly used for cooking.
And cooking really is one of the best ways to benefit from this herb. The compound in garlic responsible for so much of its medicinal value, allicin, is produced when the garlic enzyme alliinase is cut, and the compound is then activated when the cut garlic is exposed to the air for 10 minutes. Contrary to popular belief, minced or chopped garlic that has been exposed can then be cooked without jeopardizing its medicinal benefits.
Another way to incorporate garlic into the diet is by drinking it as a tea. At the first sign of cold symptoms, simply soften 2 small cloves by soaking or steeping. Then crush the cloves, add 1 cup of boiling water, and flavor with raw honey and freshly-squeezed lemon juice.
A word of caution: If taking blood thinners, consult with a physician before consuming garlic.
Photo credits: Cristiano Betta and Gronger.