Garlic

            Garlic is a bulbous plant related to the onion; it has a strong (and to the garlic enthusiast, irresistible) odor and flavor. Miraculous healing and health – giving powers have been attributed to garlic since Babylonian times. The wandering Israelites mourned the cherished garlic they had left behind in Egypt. It was a mainstay in the diet of the builders of the pyramids, and of ancient Greek and Roman soldiers and sailors – no Phoenician would set sail without a healthy store of garlic on board. In medieval times garlic was burned to disinfect houses visited by the plague and to ward off sickness in general.

            Garlic is useful in the relief of bronchial coughs, asthma, and head colds; prepare a syrup of garlic juice, made from pressed garlic that has been filtered through a cheesecloth, and honey and take as needed. For braver types, garlic can be eaten raw; for the more reticent sufferer, garlic pills are available in health food stores. Garlic is an excellent stimulant to digestion and has an antiseptic action on the intestines. Its antiseptic qualities are also useful externally; poultices made of crushed garlic are recommended for everything from smallpox and whooping cough to poison ivy and pimples. In World War II the British are said to have successfully used quantities of fresh garlic to prevent infection and hasten healing of soldiers’ wounds. However, avoid applying fresh garlic directly to the skin, as it may cause irritation. Garlic is recognized as a laxative and is said to prevent intestinal gas.

            If you like to chew garlic – this is reputed to give the most beneficial results – follow it down with some parsley or mint or fennel seeds if you respect the noses of those around you. Garlic can be used for cooking in a myriad of manners. Chop it, crush it, squeeze it, use it whole, or merely rub it. Squeezing it through a garlic press give the most pungent result, so restrict the amount you use accordingly. For the subtlest effect rub the cut end of the clove on bread, meat, the salad bowl.