GARLIC A COMMON HOUSEHOLD HERB
Traditionally and historically garlic is best known for its use in cooking for flavouring stews, pasta sauces etc. Eaten raw this herb strengthens the immune system, but some might say “at a price!” One such person was Thomas Nash, who once said, “Garlick maketh a man wynke, drynke, and stynke.” (First husband of William Shakespeare’s granddaughter Elizabeth Barnard)
Garlic, (Allium sativum) energetically described as hot, pungent and spicy, is not just a flavour enhancer it can also fight off nasties by boosting the immune system. Garlic’s natural mechanism of protection is the volatile sulphur compound, allicin that oozes a pungent smell once cut or bitten by any unsuspecting predator. You may be among those who dislike the smell and or taste and perhaps surprised to know that parasites also cannot live in the same environment as garlic because it is anti-parasitic, as well having constituents that are antibacterial, antimicrobial and antifungal. It is rich in vitamins A, B and C, minerals including calcium, magnesium, potassium, selenium and iron, as well as potent anti oxidants. What is not to like?
With all these benefits it makes sense to enhance the Christmas turkey, goose or other festive dish of your choice with garlic? Garlic on its own would perhaps be a little too overpowering and live-on for some days! But mixed with a stuffing or accompanying sauce of your choice, whether sausage meat apricot or sage and onion would enhance the flavour and enjoyment, as well your whole family’s immune system. A double whammy!
Wishing you all a fabulous, healthy, garlic and fun filled festive season.
Note: Avoid with Warfarin, Statins or Antihypertensives in raw form.
Avoid large doses when pregnant as may cause stomach upset
References:
Phytotherapy, Michael Thomsen ND, MSc & Hanni Gennat BSc, PhD
Dispensing with Tradition, Anne McIntrye & Michelle Boudin
The Complete Herbal Tutor, Anne McIntrye