Garlic (Allium sativum) has been used for thousands of years for medicinal purposes. Sanskrit records show its medicinal use about 5000 years ago, while it has been used in Chinese medicine about 3000 years ago. The Egyptians, Greek and Romans used garlic for healing purposes. In 1858, Pasteur noted garlic’s antibacterial activity.
Hippocrates (300 BC) recommended garlic for infections, wounds, cancer, leprosy and digestive disorders. Historically, garlic has been used in many conditions including hypertension, infection and snake bites. There is a long history of using garlic to get rid of insects, especially mosquitoes. Some cultures used it to ward off evil spirit and this was made famous in the novel Dracula
Today garlic is used by herblists for a wide variety of illnesses including cholesterol, cold, flu, cough, bronchitis, fever, ring worm and instestinal worms. Garlic also binds to heavy metals and helps in their elimination from the body.
Though garlic is native to Central Asia, it is frequently used in European and African cooking too. China grows 24 billion kilograms per year and its citizens consume about one kilogram or 302 bulbs of garlic per year.
The best way to release the power of garlic is to cut it, which then turns garlic’s thio-sulphite compounds into allicin, a compound with antibaterialand antifungal activity which also reduces “bad” cholesterol by inhibiting liver enzymes. Allicin also leads to release of nitric oxide in blood vessels, which relaxes them leading to lowering of hypertension. Allicin is heat labile and so it is best to add garlic to your food when you have nearly finished cooking it.
This flavor powerhouse is a veggie related to leeks, onions, and shallots. It comes from a plant in the lily family, and while it’s a staple in a chef’s kitchen, people have used it as medicine for thousands of years. During World War I and World War II, it was used to help prevent gangrene (when body tissue dies because of an infection or a lack of blood flow).
If you do cook it, don’t heat it above 140°F. Higher temperatures can kill the compound that gives it its superpowers. (It may help boost your immune system, fight inflammation, and keep your blood pressure stable, among other things.) Add garlic to your dishes when they’re almost done cooking.
You may have the key to relief in your kitchen. It might sound strange, but rubbing garlic oil on the area that hurts can make it feel better because it can help ease inflammation.
It may kill the bacteria that causes acne. But be careful before you give it a go: Rubbing garlic on your face could make your skin feel like it’s burning -- and make it smell.
Our furry friends process food differently than we do, and garlic can be toxic to dogs. Don’t worry too much if your pup eats something with a little in it, though. He’d have to eat a lot to get sick.
It's a fierce fungus fighter. If you have athlete’s foot, you can also try rubbing raw garlic on your feet.
The fridge’s coolness and moisture will make green sprouts grow sooner. And keep garlic and onions away from other foods so their strong smells don’t spread to other veggies.
That older bulb with green sprouts might be even better for you than a fresher one. One study found that garlic that had sprouted for 5 days had more heart-healthy antioxidants than younger bulbs. Antioxidants may help protect you from things that can damage your cells.
It helps keep pests away from peaches, tomatoes, cabbages and eggplant. (Don’t plant it near peas or beans, though, because it can slow their growth.) Plant cloves in early spring, about 6 inches apart with the root about 2 inches in the dirt.
You can get a clove out of its white papery skin easily and quickly by firmly pressing on it with the flat side of a knife until the clove and skin crack.
Eating Apple can help you to get rid of garlic smell. This is thanks to a certain compound apples have -- but you need to eat one at the same time or not long after the garlic. If you’re out of apples, lettuce or a mint leaf also can do the trick. Garlic breath can last up to a day, because odor-causing chemicals can get into your bloodstream and your lungs when your body digests it.