ALSO, KNOWN AS:
- Clove Garlic
- Da Suan
- Rustic’s Treacle
- Stinking Rose
- Tricolor Garlic
PLANT PARTS USED:
All kinds of infections affecting the chest can be treating using the garlic as the primary herbal remedy. The remedy made from the garlic is good for the treatment of common colds and flu, as well as in treating ear infections, and as an herbal aid in reducing the amount of mucus produced in the nasal passages. The garlic remedy is also effective in treating infections of the digestive system. This herbal remedy is also the treatment of choice to rid the body of all kinds of intestinal parasites and pathogens. As human blood is thinned by the garlic, it actively helps in preventing the onset of many dangerous circulatory problems and keeps the chance of strokes at bay. Elevated cholesterol levels and high blood pressure affecting a person is also lowered on treatment with garlic remedy.
OTHER MEDICAL USES
- The remedy made from the garlic is employed as a general remedy for treating all kinds of infections. The herbal remedy can also be used with conventional antibiotics to help support their biochemical action and to ward off the side effects of strong drugs. In addition, the garlic benefits people affected by the late onset of diabetes as it tends to keep blood sugar levels in check at all times
- Altitude sickness
- Breast cancer
- Colorectal cancer
- Endometrial cancer
- Glue ear
- High Triglycerides (TGs)
- Strep throat
- Stomach cancer
- Toxic shock syndrome
- Viral Infection
Fresh cloves of garlic can be ground in a press or mortar and pestle, the alternate method is to hit the cloves sharply using the flat end of a chopping knife. There is a lot of debate in culinary circles about the appropriate amount of garlic needed to be used in any dish. The tolerance of the diner should probably be the factor that decides the issues, it may be best to use garlic sparingly till what is required by the diners. One interesting point found through research is that the huge consumption of garlic and red wine in Mediterranean countries may be responsible for the low incidence of some types of cancers in these regions.
The whole cloves of the garlic can be steamed or bake and consumed with the daily meal. Cooking tends to make the strong acrid flavor of the garlic milder. At the same time, burnt garlic always ends up tasting bitter and this should be avoided. If garlic is to be fried, the oil being cooked must not be too hot, as the garlic will then develop an acrid taste and become tasteless.
The skin of freshly peeled garlic cloves must be prevented from sticking to the fingers when it is being peeled. A way to avoid this stickiness is to immerse all the garlic cloves in boiling water for thirty seconds before peeling. The cloves can then be removed from the water, dried and cool, and then peeled.
Salt flavored using garlic is widely employed on a commercial basis to flavor different kinds of foods sold in the market. Garlic salt is also quite a popular standby in some home kitchens; however, the high sodium content of this product may not be the best choice for flavoring dishes if the intent is to cook with the health of the heart in mind.
The garlic plant grows optimally in rich and well-drained soils, possessing high amounts of organic compounds. At the same time, it is also possible to successfully grow the garlic in a wide range of soil varieties and climatic conditions. The garlic tolerates a pH range from slightly acidic 5.5 to an alkaline 8.5 – growing optimally within these extremes.
The garlic grows optimally in sites that have good exposure to sunlight; however, it can also grow successfully at sites with a partial shade. The growing garlic plants must not be given excess water or the bulbs will rot and the crop will be ruined.
Garlic can be grown from the cloves or the bulbils as most gardens grew garlic will not produce seeds. Many nurseries and garden catalogs have the cloves and bulbils on sale.
Garlic cloves are usually planted in seedbeds early in the spring or late in the fall. Garlic planted in the fall tends to result in the best yields. This is mainly due to the fact, that the garlic plant requires a rather long growing season of a minimum of four months to grow to an optimal size. Garlic plants planted in the soil late in the month of September or in October can be expected to show their growing tops emerging from the soil by the month of November – by winter, all the plants will have rooted well at the site. Tender garlic plants have cloves that remain dormant over the winter; these will only resume growth in the spring when the snow melts. For optimum growth later and to successfully form new bulbs, the dormant cloves or young plants require some exposure to cold temperatures ranging from 0°C to 10°C – 32°F to 50°F – for a period of four to eight weeks. The dormancy of garlic plants is broken by the increasing daylight hours during the spring. This also leads to the stimulation of the plants and encourages bulb formation in the plants.
Garlic cloves must be planted into the soil with the pointed end up towards the surface. A planting depth of five cm – two inches – below the soil’s surface is ideal for optimum growth. Each individual clove must be planted a minimum of eight cm -three inches – deep in the soil. Garlic plants require some space from neighboring plants to grow well, plant the cloves leaving a space of fifteen cm – six inches – around each clove to give the seedling some room.
It is important to tend growing garlic plants with care, as the strong movement of the soil around the shallow rooted garlic plants will result in damage to the roots and hence retard the development of such plants. In mid-summer, it becomes necessary to cut back the flowering stalks of the plants, this helps in channeling all the plant’s energy into the development of storage bulbs resulting in a good yield.
The garlic is normally free of pests and common plant diseases – it is a hardy herb compared to many other cultivated plants. When growing garlic, in the northernmost range, it becomes necessary to mulch the cloves or young plants over the winter particularly if the snow cover in the area is limited.
The ability of garlic to lower elevated blood pressure was also confirmed by clinical trials carried out in the 1980’s. In fact, garlic reduces blood lipid – fats – levels, resulting in better control of hypertensive disorders.
COMPONENTS OF GARLIC:
POSSIBLE SIDE EFFECTS AND PRECAUTIONS:
Some of the side effects of consuming garlic include a reduction in the clotting time of blood; this effect of the herb can lead to the development of medical problems in individuals already on aspirin or those using anticoagulant medications on a routine basis.
Diabetics should be aware that consuming large doses of garlic, in pill form, as capsules, etc, even in standard medicinal quantities can interfere with insulin therapy in the long term.
All individuals interested in consuming garlic extracts must consult with a physician; this is especially true of people who already suffer from any type of medical problem which requires the regular use of some prescription medication. Consulting a doctor before beginning garlic supplements is the recommended to avoid side effects. While the consumption of garlic consumption is generally safe, some medical authorities speak against the consumption of large amounts of garlic by pregnant or breastfeeding women. The Mediterranean diet is rich in garlic, the regular consumption of the garlic in many culinary dishes by the people in this region has been connected to the lowered risk of certain cancers in the people living here.
HOW GARLIC WORKS IN THE BODY:
USING YOUR GARLIC:
FRESH GARLIC CLOVES – Fresh slightly bruised cloves of garlic can be rubbed on acne covered skin as a treatment. Fresh garlic cloves can also be mashed and used on warts and verrucas, or to draw out corns and soothe irritated skin. Garlic cloves can be regularly consumed as part of the diet in the form of a prophylactic herbal remedy – to ward off the risk of infection. Consuming garlic on a regular basis also helps in reducing high cholesterol levels in the blood, which leads to an improved functioning of the cardiovascular system. Garlic also helps lower blood sugar levels and diabetics can consume some cloves as a part of the meals daily. To treat all kinds of digestive disorders, three to six crushed cloves can be eaten daily, especially when dealing with acute conditions such as severe digestive disorders – including gastroenteritis, dysentery, intestinal worms, and other infections of the digestive system.
HERBAL GARLIC JUICE – Garlic cloves can be turned into a juice, this drink relieves digestive disorders and infections. Drinking the juice daily will also help a person fight chronic atherosclerosis.
MACERATION – Three or four cloves of garlic can be steeped overnight in a little water or milk. This garlic liquor can be used the next day for ridding the body of intestinal parasites.
CAPSULES – Powdered garlic is also made into capsules. This form is an aromatic alternative to the commercial “pearls.” There are distinct benefits associated with using garlic in this form; recent clinical trials have shown that daily consumption of two g of the powder in capsule form actually prevented the incidence of additional heart attacks in individuals who had already undergone an attack earlier. Infections such as thrush can also be alleviated by taking the capsules daily.
PEARLS – This form of the garlic remedy can be used as an alternative to the capsule form. One thing to remember is that the greater the “deodorized” state of the pearls, the less is their effectiveness. Strong odors suggest potency in the remedy.
Once the bulbs are completely dry, they are stored in a cool, dry and dark place – this space should have good circulation of air. The bulbs must not be kept in the kitchen as cooking heat often dries out the bulbs and the garlic become inedible. People who may require a lot of garlic lying within easy reach during cooking can store garlic bulbs inside a closed jar – this prevents the pungent odor of the garlic from penetrating other food items kept nearby.
Regarded as an easily stored herb, garlic bulbs can be kept up to six months if stored in a dry and dark location, the ambient temperature in the storage space must not exceed 0°C – 32°F – to ensure the preservation of the distinct taste and other characteristics such as the tangy smell.
- 6 garlic cloves, minced
- 1 cup boiling water
- 1/2 cup soft butter
- 2 Tbs. fresh parsley, finely minced
- Salt and pepper to tasteSet the unpeeled cloves in the boiling water. Bring to a boil, and boil 5 minutes. Drain, peel and rinse the cloves under cold water. Return to the boiling water, and allow the water to boil up once more. Drain the garlic again, and with the salt and pepper, pound it to a smooth paste in the bottom of a small bowl.
Beat the butter into the garlic. Use 1 teaspoon with broiled or boiled fish, with hamburgers, steaks, boiled potatoes, or to enrich sauces made with drippings from roasts.
HERB AND GARLIC CHEESE:This is an extremely easy way to transform an ordinary cream cheese into a gourmet item, at a fraction of the price of the ready-made product. You can use full-fat cream cheese, curd cheese, or sieved cottage cheese but, if you opt for the latter, you will need to add 3 tablespoons of double cream to achieve the right consistency. As with herb butter, delicately flavored herbs with fairly soft leaves, such as chives, chervil or parsley, are best for herb cheese.
- 225 g/8 oz cream or curd cheese, or sieved cottage cheese
- 2-3 tablespoons finely chopped fresh herbs
- 1/2 clove finely chopped garlicWork the garlic and herbs into the cheese with a fork, until all the ingredients are well combined. Form into a round, place in a dish, cover with cling film and refrigerate before serving.