Garlic, Latin name Allium sativum, belongs to the onion family Alliaceae including shallots, and leek. Garlic has been used throughout recorded history for both medicinal and culinary purposes. The garlic bulb is divided into sections called cloves.  Elephant garlic or Russian garlic is a variant of the species leek and not considered a true garlic. It has a tall, solid, flowering stalk and broad, flat leaves much like those of the leek, but forms a bulb consisting of very large, garlic like cloves.

Garlic ranks as one of the most potent remedies of all time. For effectiveness and health benefits, it even challenges some of the conventional medicines today!

Powerful sulfur compounds in garlic kill and inhibit an astounding assortment of bacteria, viruses, fungi, mold, parasites and worms, frequently on contact.  They also work within the body’s vital systems, such as the circulatory, digestive, immunological, to promote detoxification, cleansing, lowering blood pressure, strengthening the immune system and healing.   All in all, garlic helps promote good health.

History

Garlic was rare in traditional English cuisine (though it is said to have been grown in England before 1548), and has been a much more common ingredient in Mediterranean Europe.  Builders of the ancient pyramids were said to eat garlic daily for enhanced endurance and strength.  Garlic was placed by the ancient Greeks on the piles of stones at cross-roads, as a supper for Hecate.  Roman emperors couldn't eat enough of it, as it was considered an antidote to poisons which were very popular in certain political circles of the time.  The Spanish have long used garlic as a preservative which helps to add creadence to it's anti-bacterial properties and whole books have been devoted to the health benefits of garlic.  The inhabitants of Pelusium in lower Egypt, who worshipped the onion, are said to have had an aversion to both onions and garlic as food.  European beliefs once considered garlic a powerful ward against demons, werewolves, and vampires. To ward off vampires, garlic could be worn, hung in windows or rubbed on chimneys and keyholes.

Health benefits of Garlic

• Strong flavored, garlic cloves contain many noteworthy phyto-nutrients, minerals, vitamins, and antioxidants that have proven health benefits. Total measured antioxidant strength (ORAC value) is 5346 µmol TE/100 g.
• Its bulbs contain organic thio-sulfinite compounds such as diallyl disulfide, diallyl trisulfide and allyl propyl disulfide that can form allicin by enzymatic reaction, which is activated by disruption of bulb (like crushing, cutting, etc.).
• Laboratory studies show that allicin reduces cholesterol production by inhibiting the HMG-CoA reductase enzyme within the liver cells.
• Further, allicin also decreases blood vessel stiffness by release of nitric oxide (NO); thereby bring a reduction in the total blood pressure. It blocks platelet clot formation and has fibrinolytic action in the blood vessels, which helps decrease the overall risk from coronary artery disease (CAD), peripheral vascular diseases (PVD) and stroke.
• Research studies also found that consumption of garlic is associated with a possible decrease in the incidence of stomach cancer.
• Allicin and other essential volatile compounds also found to have anti-bacterial, anti-viral, and anti-fungal activities.
• Garlic is an excellent source of minerals and vitamins that are essential for optimum health. The bulbs are one of the richest sources of potassium, iron, calcium, magnesium, manganese, zinc, and selenium. Selenium is a heart-healthy mineral, and is an important cofactor for antioxidant enzymes within the body. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for red blood cell formation.
• It contains many flavonoid anti-oxidants like carotene beta, zea-xanthin, and vitamins like vitamin-C. Vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.

Medicinal uses

• This herb has been used since long time in many traditional Indian and Chinese medicines as a remedy for cold, cough, bronchitis, etc.
• Garlic oil has been used as a local applicant for "ring worm" (fungal dermatitis) infection of skin.
• In modern medicine, this exotic herb is advised as health benefiting food for its anti-microbial, anti-cancer, anti-diabetic, and immune boosting and cholesterol-lowering properties.

Culinary uses

Both cloves as well as tender green tops of garlic plant are used in a variety of recipes, especially as seasoning. In general, leaves are less pungent than the cloves and used in recipes in a similar way like onion tops. Their outer layers are generally peeled away by hand, and internal creamy white smooth bulblet is either chopped using a knife or crushed just before adding to the recipes.

Here are some serving tips:

• The herb is one of the common ingredients used to enhance the flavor of vegetable, meat, and seafood preparations.
• Its cloves are added to give a spicy pungent flavor to the preparations like breads, toast and Bruschetta (grilled bread slices rubbed with garlic paste with toppings such as olive oil, pepper, tomato, cheese, meat...etc.).
• The cloves also been used in the preparation of seasonal soups, chutney, and sauces.
• Tender garlic tops are used like vegetables just like scallions and chives along with vegetables, eggs in some recipe preparations in East Asian countries.

Undesirable effects

The sulfide compounds in the garlic metabolized to allyl methyl sulfide, which is excreted through sweat and breathe producing unpleasant odor and breath (halitosis).

Safety profile

• Its cloves contain allicin that acts as blood thinner. It is therefore, advised to avoid in patients on anticoagulants like warfarin as the resultant combination might cause excessive bleeding.
• Garlic-in-oil, as in the pickle preparations, favors growth of Clostridium botulism, which may result in a condition known as botulism (paralysis of nervous system). It is therefore, advised that garlic preparations should be preserved inside the refrigerator and should be used as quickly as possible.