Garlic, also known as “the stinking rose,” has been used for its medicinal properties for thousands of years. Ancient Egyptian slaves were fed garlic to rejuvenate their bodies and increase stamina (after all, construction of the pyramids was hard work).
Soldiers in the Greek and Roman armies ingested garlic both before and during battle. Europeans regularly included it in their diets during the plague years, and soldiers used it as an antibiotic. The herb’s antiseptic properties were later confirmed by chemist and microbiologist Louis Pasteur.
It obviously did not take a scientist to realize the benefits provided, but Pasteur’s observations and reports led to its use as a gangrene preventative during the World Wars, and also emboldened Albert Schweitzer to test it as a preventative for dysentery in Africa.
As a bulbous vegetable, it can be grown most anywhere, although colder winter weather is said to produce heartier, more flavorful bulbs.
Planting your cloves during the fall allows for maximum root growth before heavy frost sets in, whereas the winter months that follow provide the perfect environment for bulbs to form.
Plant cloves with the pointed end facing upward, at least two inches below the surface of the soil and six inches apart. Note: the larger the clove, the larger the bulb it will yield.
Summer stalk shoots can be removed and consumed (perfect for soups), or they can be left on the plant until the bulbs are ready for harvest – your choice.
Known to be relatively consistently disease- and pest-free, the herb does have one huge predatory fan in the animal world – and that would be the gopher. I don’t see many of those around my house.
Nonetheless, gardening requires attention, and garlic plants require adequate amounts of water, fertilizer, and weeding.
It is recommended that cloves planted in the fall be harvested early in the summer. Spring plantings will be ready for harvest in mid- to late summer.
Once harvested, tie your bulbs, creating a bouquet. Hang it to dry in a cool, airy, shady area. Garlic can be stored for up to four months in an appropriate container (breathable and cool).
As already mentioned, garlic has historically been valued medicinally for a variety of illnesses and complaints. Today, garlic consumption is highly regarded as a preventative against heart disease, high blood pressure, and stroke, and is considered an important ingredient in many popular diets plans.
Garlic is attributed with lowering “bad” cholesterol (LDL) and raising the “good” (HDL).
This helps to prevent plaque buildup in our arteries, as well as the formation of blood clots, which are leading causes of heart attacks and strokes.
Freshly cut or pressed garlic emits hydrogen sulfide, a disinfectant that helps to kill germs in the body. Once garlic is consumed, our body absorbs it into the bloodstream, which then carries it throughout the various organs, and thus, avails our skin, intestines, urinary, and respiratory systems with its healing properties.
Eating garlic throughout the day is said to relieve ulcers. A delicious piece of freshly baked bread topped off with a savory garlic spread, or some garlicky Italian-style chicken wings are great ways to take advantage of garlic’s antibiotic qualities, though eating it raw is even better. Follow the instructions below to make your own delicious spread.
Note that some experts suggest women who are pregnant or nursing should not consume large quantities of garlic.
- 2 bulbs garlic
- aluminum foil
- 1/4 cup Parmesan cheese optional
- 1/4 tspn dry mustard powder optional
- 1 tspn Italian seasoning optional
- Preheat oven to 350 degrees
- Peel two garlic bulbs and remove the bottoms before placing them in a small, aluminum, oven safe pan (I actually prefer muffin tins)
- Add 1 1/2 t. of olive oil, a pinch of salt and seal tightly with aluminum foil (you can actually place the garlic on a foil square, then wrap your garlic and oil into a Hershey Kiss like container). Note, you'll need to poke a few holes in the top to allow the steam to escape.
- Roast garlic for 15 minutes and remove from oven
- Add other ingredients (personal preference/ not necessary), then smash garlic with fork until you have attained your desired consistency.
- Other ingredients might include; Parmesan cheese, dry mustard, or a mix of Italian seasonings
Rich in essential oils, the compound allicin is garlic’s active agent. Allicin is responsible for the bulb’s odiferous scent, and a number of its healing properties.
Garlic is also a great source of selenium (beneficial to the reproductive system and thyroid), B vitamins, manganese (for bone health, collagen production, and blood sugar control), and calcium.
The essential oils in garlic are reputed to include strong antiviral, antifungal, and antiseptic properties, and are widely used for the treatment of colds and bronchitis.
Homemade honey-garlic infusions consisting of one scant drop of essential oil mixed with one cup of honey can help to alleviate the symptoms of colds, sore throats, and laryngitis.
Pregnant women and nursing mothers should not use this infusion, and essential oils should only be used in a well-ventilated area.
And if you are following a low FODMAP diet, garlic should not be consumed, as it is a type of pungent oligosaccharide.
Garlic has a naturally pungent odor. Its essential oil is indescribable and quickly fills the room, and the scent is not a pleasant one. Use caution… and open the windows!
If you are not adventurous enough to grow your own garlic (alas, I am not), be careful to choose only solid, taut bulbs when shopping. The outer skin of the bulb should be firm, white in color (sometimes a hint of violet will be present), and unbroken.
Stay away from bulbs that are soft to the touch or that contain dark spots. You might want to think twice about buying garlic in beautifully braided strands.
They are admittedly beautiful to look at, but it is doubtful that you will get anywhere near using them all before they have spoiled. But if you are only in the market for an attractive kitchen accessory, or if you do cook with a lot of garlic (garlic soup, anyone?) feel free, as they do make an attractive presentation.
On a closing note, it is important to remember that garlic loses its antibacterial properties when it has been aged or cooked. To maximize the health benefits, chop raw garlic cloves into miniscule pieces and add to a favorite salad.
Let’s face it, garlic makes a tasty addition to everything from sauces and pasta to marinades and scrambled eggs. The trick to reaping as many benefits as possible is to toss it into the mix at the latest possible moment. Bon appetit!
So you grow your own kitchen garden? If so, you need to check our our garlic growing guide over at our sister site, Gardener’s Path. And be sure to check out Foodal’s Ultimate Guide to Herbs and Spices for more culinary ideas.
Sources:
The Complete Guide to Natural Healing . Orangeville, ON: International Masters
Altshul, Sara. CNN . Cable News Network, 13 Nov. 2009. Web. 29 May 2014.
“Growing Garlic.” : Organic Garlic Seed Farm, Serving the Organic Farming Community . N.p., n.d. Web. 30 May 2014.
The staff at Foodal are not medical professionals and this article should not be construed as medical advice. Foodal and Ask the Experts, LLC assume no liability for the use or misuse of the material presented above. Always consult with a medical professional before changing your diet or using supplements or manufactured or natural medications.
Photo credits: Shutterstock.
Thanks for sharing how to store garlic better, it’s something I didn’t know!
Garlic spread on freshly baked bread is infinitely better tasting, and of course healthier, than frozen, ready made garlic bread! I thoroughly recommend anyone to try this recipe! You can cut down on sodium content with homemade garlic spread, as ready-made variants generally contain much more salt and preservatives.
I have heard of black garlic being the most beneficial variety of garlic, but it is exorbitantly expensive. If I ever get the chance to go to Asia, where it originates from and is much cheaper, I will definitely pick up a few bulbs to cook with!
Cheddar- I completely agree with your astute comment regarding “frozen” garlic bread. I can remember buying frozen as a young mother to save time, and also to have it on hand for the unplanned meal. I would NEVER do that today. It makes me cringe to think of it! :-/
I’ve never been able to get garlic spread or butter how they do it in restaurants, mine have always come out a bit bitter. Next time I will try roasting with some salt and to mix in some mustard powder and see the difference.
I like making a batch so I can keep it for a few days. I add it to sauces or as a topping for baked potatoes instead of mayonnaise or ketchup, less salty and tastier.
Bella- Let me know how your experiment went with the garlic spread….. I’d be interested to hear!
we use fresh garlic, garlic powder and garlic salt together with butter. This is what they use in the restaurants. cheers.
Oh man, garlic is my #1 go-to. If I see anything with “garlic” listed, you can bet it’ll get my attention! I love the taste so much that I wouldn’t care if it had the health benefits of eating pavement.. but the fact that it’s SO healthy for you is so amazing. Thanks for this write-up!
Garlic is one of my go-to’s as well. I love it with so many different things, and it is easy to find. Anything easy to find and use is a great thing in my book. I agree that since it’s so healthy it is even better for cooking.
Lisa- I’m with you….. garlic is simply delicious. The only time I purposely abstain from garlic is when I’m visiting with my mother. She, for some reason, does not appreciate it. 🙁
My mom has always sworn by garlic to help with mosquito bites. She’ll cut up a little piece of garlic and rub it on the mosquito bite. The itching and redness goes away quickly. It’s not the most pleasant fragrance, but it does the trick. The roasted garlic spread sounds very good. I bet the italian seasoning gives it just the right flavor.
i have never heard about using it for mosquito bites, but I have made garlic tea for sore throats and ear infections. It is not the tastiest concoction, but ti really does work. Whereas antibiotics might take a few days to work garlic works in a couple of hours.
Great ideas! Thank you for commenting!
That garlic spread looks super yummy. I never have much luck making garlic spread because I always think they will turn out like the restaurants and they never do. I’ll either buy some or wait until I eat out to get a good garlic spread. I might have to change my mind about this. I’ll try this and see. Garlic spread is so good on bread, especially fresh baked bread. YUM!
Lisa,
I’m with you! It took me forever to make a spread that had the consistency I wanted, but I experimented until I finally got it down. Everyone at home would rave about the flavor, but I would be unhappy with the way it spread onto the bread. Garlic spread is NOT just for restaurants anymore! 😉
I can’t miss this awesome ingredient/plant in any of my meals…its got to be there or else that meal will be tasteless and a bore!…considering the health benefits loaded within…its a must in my kitchen :)…now am glad to see/read and heed to that warning in regard to pregnant women, who knew?! Recipe noted down 🙂
dianethare,
I’m happy you enjoyed the article and information…… but what I really want to know is how the recipe turned out for you? Hope all went well…… makes my mouth water thinking about it.
OOh, this post makes me happy 🙂 I love garlic. I love it raw in recipes or roasted too. I can’t get enough. It makes me happy that it also has nutritional value. Just don’t eat it on a first date, lol 😉
I was actually going to say, “it looks like garlic is good for everything besides first dates!”
Great minds think alike 😛
You guys got my ribs hurting! ouch!….i use to eat it raw but i had to give up after lots of complains at work…i guess i was working with vampires :)…i mean why else would they complain so much only vampires complain!…so i only eat it cooked but it does something { it gives it one-of-a-kind-delicious-taste} wonderful to my food altogether.
Garlic is so versatile and it’s heeling properties are endless! So what is not good for a successful social life? I just adore it with every dish. One of my favourite things that I am missing right now is having garlic mayo cause with my cheesy chips from the chip shop… Now that I’m away from the UK I just use it for any pasta dish. It just makes everything taste more delicious.
allaballa,
I’ve always found that eating garlic as a group removes its social stigma…… it’s the only time I promote sameness in life! 😉
Garlic is one of the world’s best sources of anti-cancer compounds. It’s also used for a lot of things when it comes to making drinks, preparing meals or using it for medicinal purposes. The best aspect for me is being able to have bread and spread garlic butter on it. I’m always taken to paradise indulging in such an immensely tongue-pleasing experience. Garlic is simply greatness.
TPhoenix,
Agreed! There’s nothing like fresh bread covered in garlic spread….. not to mention, it’s good for us! 😀
I love garlic. This article is great, and the pictures are Fabulous. I like to eat garlic just by itself, after it’s been roasted or sauteed in butter or olive oil. I appreciate the health benefits of garlic, but the health benefits are just an added bonus to the fantastic taste. Some people don’t like garlic, but I love the stuff. I put in eggs, meats of course, spaghetti, all sorts of pasta, on vegetables. To me, garlic can do no wrong, I even like the smell.
Cuuki,
Thank you for your compliments! Garlic is a staple in my home as well. I love it in scrambled eggs, and as for cooking Italian……. you can’t cook without it! Thank you for your comments!
Pasteur helped research the benefits of garlic – I didn’t know that. At least I can grow it without fear of gophers – they are not in Australia!
I love garlic and add it to many dishes although I haven’t tried it in salads.
LoveSantaAu,
Nice to hear from you….. Australia? Hmmmm, I’d love to visit there someday! If you’ve never tried garlic in salads, I’d advise you to chop fresh cloves and them to an Italian dressing for starters. I think you’ll like it!
I usually add a few cloves of garlic with my roasted peanuts. When I was a child, my parents told me they were good for me, but I didn’t know why. I love how garlic is so flavorful. I try not to eat too much though cause it might affect my breath. I wouldn’t want to scare away my vampire friends. 🙂
Seriously though, this gave me insight into choosing garlic when shopping for groceries.
Buttercup,
You’ve got me! I have never mixed garlic in with roasted peanuts. Interesting. Personally, I opt for cashews when I’m in a nutty mood….. I wonder if it would work as well with a different type of nut. I think I’ll have to give it a try.
I came to find out that raw garlic has anti-parastic elements; sulfur amino acids that make parasites having an enjoyable time in the digestive tract run for their lives…you got to love garlic…awesome 🙂
dianethare,
Yes, you’ve got to love it! It is an awesome thing….. 😀
I love garlic! My stepmother also cannot stands it, which makes me very sad when I have to cook a global meal that just needs garlic for the extra touch. A leg of lamb, for example! It should have these bulbs of garlic piqued in. No such luck, though. I can understand that she does not serve it in her restaurant (bad breath is not a thing all customers are after; some of them even declare that garlic is bad for their tension. Thoughts?), but her hatred of it is beyond me. It is very healthy! My partner has been sick for weeks and, thanks to my heavy consume of garlic and water, it looks like my immune system is all buffed up, I’ve stayed completely healthy throughout!
I’ll have to try that spread. 🙂 I’m guilty of buying the frozen version for ease and convenience (it’s half a buck! and so quick!), but I have no doubt homemade would be a thousand times better!
Crayonelle,
My mother hates the smell of garlic, but it’s not a big secret as to why. One of my father’s closest friends had an Italian restaurant, and after retirement, he spent a lot of time visiting. My mother ALWAYS complained that he came home smelling of garlic and permeated the house with it. Thinking about it, my Dad passed away seven years ago….. I think my mother must miss that aroma today. I would be surprised if she didn’t!
It’s funny how the things that used to drive us crazy become important loved memories when the rest fades away.
I… actually love the smell of garlic. Roasted, raw, simply cooked in the meal, I just really enjoy the smell! I’m not sure about second-mouth smell, though. I’ve heard that if the both people ate garlic, they should not “smell” it anymore. No idea if this is proved, but I know garlic never bothered me in the slightest! I’m weird like that.
Crayonelle,
I’m with you! There are very few food or spices that bother me in terms of aroma. I love the smell of garlic…. particularly roasted. You are also right about the memories…… it’s funny how certain smells remind us of people we love and even specific events.
Thanks for coming back and commenting….. Jill
Wonderful article! I had only a vague idea that garlic was good for you, but not all these specific incredible properties! I will definitely be putting garlic into more of our meals, especially this winter during cold and flu season.
I have one big question – does the processing done to jarred type also negate the antibacterial properties? I guess I’m uncertain if they are cooking that garlic, or if it’s considered “aged” once chopped and sold in jars. I do keep a jar on hand, but if my family isn’t getting the full health benefits I will surely switch to fresh!
SweetMamaKaty- In answer to your question, I think it would depend on exactly how the garlic is jarred. In a perfect world, fresh is best! It is also a simple process to jar your own garlic. I buy cloves in season and jar my own for the winter months. Purchase some jars, clean the cloves and submerge in vinegar (previously boiled). This can also be done by mincing your garlic in a food processor, parboiling the cloves for five minutes. Either way, you aren’t really cooking the garlic.
Oh that’s great! I had expected to hear the opposite, so thank you for responding. 🙂 I love the idea of using fresh while it’s in season, and switching to jars just for the winter. I also think using the food processor would make me more likely to use fresh in season too, because I wouldn’t have to mince by hand. Great tips!
SweetMamaKaty-
You’re welcome. I forgot to mention that you should refrigerate both immediately. Also, you can add olive oil to the minced garlic after you’ve parboiled. Always happy to help!
Roasted garlic is not utilized enough in home cook kitchens. I’m not really sure why? It’s not labour intensive, it doesn’t take many ingredients, & it’s immensely delicious. This recipe is the next one I’m going to try. However, I may just add a few more herbs for the heck of it.
Joan- Let me know how you enjoy the roasted garlic….. one of my FAVORITES! Let me know what extra herbs you throw in, it’s always fun to experiment!
I always knew garlic was good for us but wow! I had no idea it had such a fascinating history.
Most of my cooking contains garlic. I guess that’s why my husband’s last cholesterol report was so good.
Thanks for the interesting read. The recipe sounds delicious as well, and it’s one I’ll certainly try.
Zyni- Thank you for stopping by and commenting. I am happy you enjoyed the history, and even happier your husband’s cholesterol came back in a positive way. Even small changes help….. thank again!
Great article! Garlic is the ultimate when it comes to ubiquity and versatility. I use it almost every time I cook. It’s just that important. A lot of cultures, especially middle eastern, mediterranean, and asian are very fond of garlic and incorporate it into their everyday cuisine. I even put a clove of garlic in my omelette from time to time to keep things interesting.
Tommy- I often throw garlic into scrambled eggs. Omelets always call for feta…… it’s a habit I just can’t break. Thank you for reading and commenting, your thoughts are appreciated!
You sound like me, Jill. Putting garlic in pretty much everything is a habit I can’t break either. I love garlic.
My son in law informed me early on that he did not like garlic. I told him he wouldn’t like my cooking then. Funny, he loves my cooking, and my daughter’s (and she uses nearly as much garlic as I do). I don’t know where he got the idea he didn’t like garlic, because from where I’m sitting, he loves the stuff!
Zyni, I definitely love both the taste and smell of garlic, it just seems to make everything taste a little better. Luckily, the people I cook for agree. Truth be told, I’ll bet your son-in-law would admit to never knowing what he was missing if he were asked. My son once dated a girl who used to say she didn’t like anything…… little did we know her mother never cooked and everything came out of a box, a can, or the freezer. She came around…… I wonder if she cooks today!?!
The aroma seems to make everything more delicious as well. I just love the smell when it’s cooking. Get those mouths watering!
I imagine it would be difficult to know what you like if you never ate any good food growing up. My daughter has a friend like that. The family rarely cooks. It’s frozen stuff or fast food most nights. I used to think it would be cool to go out to eat all the time, but I outgrew that pretty quickly. I just have to have some good, old, home cooking.
Zyni- I’m with you! We rarely go out to dinner, but when we do I prefer to go out for food I don’t make at home (or I don’t make as well). I’ve never understood people who’d rather go out all the time…. to each his (her) own. For me, too many meals out equals a few too many pounds on the scale.
I recently was suffering from the worst ear ache of my life. After searching tirelessly for a home remedy to relieve my pain I came across the antibacterial properties of garlic. I looked like a fool with garlic cloves hanging out of my ears but the pain and throbbing improved almost immediately. I have always been a garlic lover in food, but I am now a believer in its many other uses.
I love the thorough research & information in your post. Thank you so much!
daniconk- I’m so happy to hear you’ve conquered the “earache.” I’m a huge believer in the antibacterial properties of garlic…… and I think science has only begun to scratch the surface of its benefits. Thank you for reading and commenting!
Everything I cook, other than oatmeal, has garlic in it. It doesn’t matter if the recipe calls for it or not. I use powder, minced, salt, crushed, whatever. This article really appeals to me for that very reason! Thank you for this!
kana_marie- Thank you very much! You’re a cook after my own heart…. and you’re very, very welcome! 😉
I’ve never heard that “stinking rose” moniker before. It made me smile. When I did community theater as a teenager, one of my first backstage jobs entailed making garlands of fresh garlic for every performance of The Passion of Dracula. I constantly smelled of garlic, but it didn’t kill my love for this wonderful veggie. I still use it in nearly all of my cooking. I’ll definitely have to try that roasted garlic spread recipe out soon.
Leopard Jones- Happy to have made you smile! Let me know you like the garlic spread. It’s one of my favorites, and I should make some soon myself. It tends to be one of those recipes I immediately think of for dinner with friends but forget about in between. Thank you for the reminder and your comments! 😀
I had no idea that garlic lost antibacterial properties so fast!
I also recommend buying local garlic. Funny enough all garlic that grows in my area is purple, so I can always spot the local stuff fast!
I love garlic and never realized how healthy it was for you. I’ve been hearing more and more about the health benefits and this post helps confirm that! I never thought of slicing garlic and putting it in my salad, but that is a very great idea that I will definitely be trying, as I think eating it fresh is probably the best way to get the health benefits from it, as you mentioned. I have been wanting to incorporate garlic into my diet even more but never could figure out how I could consume larger amounts. I am going to try that garlic spread recipe and am looking forward to it!
Hello, fellow garlic lovers! I’m a bit like kana_marie, whatever I cook gets a healthy dose (onions too, actually.) I read somewhere a while back about someone who eats a couple of whole, raw cloves every day. He just pops one into his mouth like an almond and start munching! I haven’t reached that point yet, but I do like to cut a clove into slivers and enjoy it between two thin slices of apple.
This was a very interesting read. To this day my grandfather still minces up a couple cloves of garlic, puts them in a small glass of water and shoots it back every single day! He’s been doing this for as long as I can remember, most likely preceding my arrival. Next time I call my grandparents I might have to ask how long he’s been doing this for. He just turned 85 and he’s as healthy as can be! He may be on to something!
Hmmmm, I knew it was really good for you and I use it a lot. The benefits for cholesterol I was not familiar with. Yeah, I don’t know years ago someone said to me not to eat it or take it. I think it is better to stick with it.
I am much more healthier when I keep this in my diet.
I love the smell of it cooking and the taste. Lately I am eating some raw throughout the day. This spread recipe looks really good. I think it will go over well. This kind of thing with dinner is always something that most love.
I don’t know that consuming a clove or two a day could rejuvenate the body or increase stamina.
However, the smell and pungent taste by itself? Nope, sorry I couldn’t do it. Luckily, I read this article because I will begin to start incorporating it more into my cooking. It does seem though that the food most disliked or frowned upon is usually the healthiest for you. Funny how that works. Great article!
Don’t get me started on garlic spread. I love eating bread,which might not be such a good idea to begin with. Though warm french bread topped with garlic butter is the best. This is one of my comfort foods. Since we have 3 whole bulbs of garlic at home, I can try this recipe.
Never knew the health benefits of garlic, but I do know for sure that I love it! I prepare everything with it, ranging from scrambled eggs in the morning and sandwiches to cooked fish and steak. It really goes well with everything, I like it a lot!
You don’t have to tell me twice about how great garlic is! I love the stuff – in food, by itself, morning, noon, night…I’m kind of a garlic freak. 😀 I’ve loved it since I was a little girl. I cook with it every day (no joke!) , but I’m also trying to be good and take a clove or two every day in addition. I’m aware of the benefits, so it should be an easy call, right? What’s hard is trying to get my kids to enjoy the health benefits of it along with me. It’s ok with them when I cook with it, but if I try to get them to pop little bits of some in on a daily – fuhgeddaboudit! Lol!!
Hi. You mentioned that garlic can be stored up to 4 months and it should be under a shady and breathable environment. Is it okay to store some in the fridge? I have a small kitchen are and I found that the bottom drawer of my refrigerator is the most convenient way for me to store it. I’m not sure now if I’m doing the right thing. Thanks in advance and more power to you!
I knew garlic was good for us, but thank you for listing the specific areas of the body it helps! I put garlic in almost everything I make, so it is safe to say that i consume an awful lot of it. This is just incentive to keep it up!
I love garlic and it is a great natural antibiotic. It is best not to cook garlic to long, or all the good stuff will be dead, I usually add it just before turning of the stove. Another great tip is to cut the garlic about 10 minutes before adding it to the dish, this way there will be more allicine in the garlic.
I mean, of course I knew it was good for you, but I didn’t realise exactly how good! I never really thought of it going into the bloodstream and healing before. This is a very interesting, educational post! I love garlic with pretty much anything, and my friends often find it weird just how much I like it! Thanks for the great read.
I eat a lot of garlic in my recipes. My favourite garlic, however, is smoked garlic. I get a bulb, slice it in half then roast it in the oven until soft. Then, rub it on a toasted ciabatta and top with brie. It’s so delicious!
I don’t really like garlic, but it seems to be the one most needed spice of my body. I have high LDL (for my age), showing symptoms of a thyroid problem and vitamin B deficiency, and I just got fractured. Talk about unfortunate. But then again, it might have been because I’ve been staying away from garlic (lol, I’m a vampire), so I lack the vitamins and minerals it would give me. Guess I need to start liking garlic then XP
My dad has been daily consuming garlic ever since I remember myself, Mom absolutely hates the smell and it’s often a cause for a beef among them 🙂 I, personally, don’t find the smell bad at all! I think garlic makes ANY food taste better (unless it’s something like ice-cream)…
Garlic is one of my favorite condiments ever, I have an uncle who loves to cook and a few days ago, he literally ate about two garlics during the afternoon while he cooked, because he heard about the antibiotic properties of it, and all his scent smelled like garlic, lol! Not the most nice smell in the world, and I’m pretty sure that you can find other ways to get the most of its properties, but that happened.
I remember in high school I was required to write an article based on the health benefits of consuming garlic. To this day, now that I have a family of my own, we tend to eat garlic at least 4-5 times a week. We use them for marinades, baking chicken, in pastas, etc.
Garlic is one of the most essential ingredients in existence, along with onions and olive oil. Raw garlic can be a bit overpowering but as long as garlic is cooked, it’s tough to use too much of it.
Great info! I absolutely love this content about the cooking and health benefits of garlic.
It’s so fascinating to know that garlic is a common item in many popular diet regimens and is widely recognized as a prophylactic against heart disease, high blood pressure, and stroke. Speaking of, I’ve always thought of how to bulk dehydrated garlic is a versatile ingredient that offers convenience and extended shelf life. It is a popular choice for commercial food production, seasoning blends, and culinary applications where the flavor and aroma of fresh garlic are desired without the moisture content.