FAMILY
Liliaceae

SPECIES
Allium Sativum

DESCRIPTION
Garlic has a clustered bulb made up of several bulblets (cloves) enclosedc in a papery tunic. It has a single stem with long, thin leaves and an umbel of edible flowers, of which some are replaced by sterile bulbils.

USES
The cloves add flavour to savoury dishes, especially in hot countries where the plants develop the best flavour. Garlic purifies the blood, helps control acne, and reduces blood pressure, cholesterol, and clotting. tests confirm antibiotic activity against sample of candida, cholera, staphylococcus, salmonella, dysentery, and typkus; and a mild anti-fungal action. Garlic clears catarrh, thus providing treatment for colds, bronchitis, pulmonary tuberculosis, and whooping cough. New tests suggest it as a role in treating lead poisoning, some carcinomas, and diabetes.

REMARK
The Allium species from one of the most popular and widely used flavouring groups. All Aliums contain iron and vitamins and are mildly antibiotic.

APPLICATIONS

Fresh: Rub on acne, or mash and use on warts and verrucas, or to draw corns. Add the cloves regularly to the diet as a prophylactic against infection, to reduce high cholesterol levels, to improve the quality of the cardiovascular system and help lower blood sugar levels. Eat crushed cloves (3*6 daily in acute conditions) for severe digestive disorders (gastroenteritis, dysentery, worms), and infections.

Maceration: Steep 3-4 garlic cloves in water or milk overnight and drink the liquor the next day for intestinal parasites.

Capsules: Garlic powder can be made into capsules as an aromatic alternative to commercial 'pearls'. Clinical trials suggest that 2 g powder in capsules daily can prevent further heart attacksin those who have already suffered one attack. Taking the capsules daily can also combat infections, including thrush.

Juice: Drink for digestive disordes and infections, or to combat artherosclerosis.

Pearls: Use an alternative to capsules. The more 'deodorized2 the pearls, the less effective they are.

CAUTIONS
Garlic is very heating and can irritate the stomach. While culinary quantities are generally safe, do not take garlic intherapeutic doses during pregnancy and lactation; it can cause digestive problems such as heartburn, and babies may dislike the taste in breast milk. Garlic's strong aromatic compounds are excreted via the lungs and the skin; eating fresh parsley may eliminate odour on the breath.