Garlic is from the allium family which includes famous relatives such as onions, leeks, chives, shallots, and scallions. These are an impressive and proud group of disease fighting and health promoting produce. The most potent form of garlic is fresh right from the garlic bulb, as opposed to the pre-minced in a jar or oil type. The most benefits come from garlic when the cell walls are crushed just a few minutes before use, as that releases enzymes which activate allin to form allicin - which is just one of the key player in garlic’s benefits.
Studies are showing garlic to be helpful in lowering the risk of certain cancers due to it’s sulfur compounds among other properties. Garlic intake also shows to decrease risk of cardiovascular diseases mainly due to it’s affect on improving blood vessels and being an anti-inflammatory promoter. It also shows benefits to our immune system and detoxification system. It truly is an overall full body helper.
Garlic is an excellent source of manganese and B6 as well as vitamin C and copper. It is anti-bacterial and anti-viral so it supports our immune system nicely. We have often used a delicious garlic/onion/ginger/tumeric broth to help get over a cold or flu quickly.
Most often garlic is cooked into meals, but in its raw form, garlic is amazing in foods such as homemade dressings.
Store garlic in a cool dry place - away from heat and light to keep it from sprouting which can reduce its flavour. Toss it out if it is dried out or mouldy or has sprouts. Leave it in its full head group until you need to break cloves off to keep it fresh for as long a possible.