Garlic
Posted on 14 March 2008 by admin 
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Common Name: Garlic
Latin Name: Allium sativum
Parts Used: Bulbs
Culinary Uses: Garlic adds zest to every kind of food except desserts. Roast cloves whole in their skins to spread on toast. Toss a clove into soups and stews. Crush and use in Italian, French, and Asian dishes.
Medicinal Uses: The active ingredient in garlic - Allicin, which is produced when the bulb is crushed, has an antibacterial action similar to that of penicillin. It is also effective against staph and strep germs, yeast infections, influenza, cholera, and dysentery. Garlic helps to lower blood cholesterol levels and blood pressure, and inhibits blood clotting and clogging of the arteries. It even seems to have some effectiveness in treating stomach cancer. Especially aged garlic - can have a powerful antioxidant effect. Antioxidants help to protect the body against damaging “free radicals”.
Cautions:
Raw garlic is very strong, so eating too much could produce problems. There are a few people who are allergic to garlic. Symptoms of garlic allergy include skin rash, temperature and headaches. Also, garlic could potentially disrupt anti-coagulants, so it’s best avoided before surgery. Possible side effects include gastrointestinal discomfort, sweating, dizziness, allergic reactions, bleeding, and menstrual irregularities.
Garlic and onions are toxic to cats and dogs.
Other Uses:
It can even be effective as a natural mosquito repellent.
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