Today hot on our list of healing herbs and spices is garlic.I love garlic and use it almost every day. some people avoid garlic because they are afraid it may linger on the breath. Good fresh garlic and good oral hygiene should prevent that concern….
Garlic has been used since ancient times for it antibiotic properties. When intact garlic cloves contain an odourless, sulphur-containing amino acid called alliin. When the garlic is crushed, alliin becomes allicin.
Research show that allicin helps lower cholesterol and blood pressure and helps prevent blood clots. Garlic can also reduce the risk of developing atherosclerosis (hardening of the arteries). Compounds in this familiar bulb kill many orgnisms, including bacteria and viruses that cause earache, flu, and colds. Research indicates that garlic is also effective against digestive ailments and diarrhoea, purifies the blood and may even help prevent cancer.
Its strong and pervasive aroma diminishes with cooking, giving way to a gentler, sweet flavour.
Garlic goes with: basil, bread, butter, eggs, fennel, fish, goats cheese, lamb, lemon, olive oil, parsley, pasta, pine nuts, pork, potatoes, poultry, rosemary, saffron, shellfish, snails, sorrel, spinach, veal.