Garlic (and the onion family)
2013-10-8
Garlic is from the allium family along with onions, shallots, and chives. It is one of the oldest medicinal foods used by humans. References for garlic can be found in the Egyptian Ebers Papyrus, and in records about its use by Hippocrates to treat chest pain, leprosy, and toothache.
The word garlic is an Anglo-Saxon word meaning “spear plant”, referring to the tall frond-like leaves common to all members of the onion family. Garlic has been nick-named “stinking rose”.
Among garlic’s applications in traditional Asian cultures are its qualities as a pungent and dispersing agent. It is said to overcome stagnant chi. The pungency promotes circulation and sweating. Garlic has also been used to help remove lead and cadmium contamination from the body.
Most of us are familiar with garlic’s reputation as an anti-infective agent. Allicin is the active component that gives garlic its distinctive odor and anti-infective properties. It is released when garlic is chopped or crushed. Garlic is anti-bacterial, anti-viral, and anti-fungal. Hence, it has been used to stimulate the immune system and as a preventive for colds, yeast infections, worms, skin warts, and even cancer. Garlic promotes beneficial microbes in the intestine.
Garlic has been used to reduce serum lipids and blood pressure; as a drawing salve for boils; as a tea applied to poison ivy and oak; as a powder for athlete’s foot; in an oil form for ear infections; and as vaginal suppositories for douching. The list of applications is long and varied.
Because garlic has blood-thinning properties, caution should be used for people taking anti-coagulant and anti-platelet medicines. Over-use of garlic can damage a sensitive stomach.
Garlic should be eaten raw to derive the maximum benefits. Microwaving destroys the anti-infective benefits of garlic. Garlic can be used raw on salad dishes, and salad dressings, over pasta dishes, added to sauces, over meat and fish dishes, and lightly sautéed or steamed to spice up the flavor of almost any vegetable dish.
Take advantage now and stock up on the farm-to-table freshness of locally grown garlic, (and its onion relatives), at our fabulous Santa Fe Farmer’s Market. Come autumn and winter allergy, cold, and flu season you’ll be glad you did!