Garlic use dates back over 6,000 years, and was first used by the Egyptians, Greeks and Koreans. The Egyptians fed garlic to the pyramid builders for endurance, to ward off illness, and increase strength.
It was used so much during World War I in Russia as a antibiotic, that it was referred to as "Russian Penicillin'.
Garlic is beneficial in relieving colds, flu, coughs, Bronchitis, fever, ringworm, toothache, and also intestinal worms. It also aids with problems of the digestive system, gall bladder and liver. It has been written up in several scientific papers in recent years as having the ability to reduce the severity of established cancer, and even to help prevent heart disease.
Garlic has been found to bind with heavy metals, aiding in their elimination from the body.
Peeled garlic can be stored in the refrigerator by putting it in vinegar or wine. It is recommended to be refrigerated for only a week, due to possibility of botulism sometimes forming. Fresh garlic can be braided into what are called plaits, and hung.
Garlic's powerful odor makes it a great mosquito and flea repellent. The juice can be put in water and sprayed around farms, ranches and gardens.
Garlic is great roasted. There are many uses for roasted garlic, and it is easy to do. Preheat oven to 400 degrees first. Then clean the outer white skin off and cut the tops (1/4 to 1/2 inch) off. Set these in a muffin pan or a baking dish, wider end down. Drizzle each with two teaspoons of olive oil and put some aluminum foil over each one. Heat in the oven for 30 to 35 minutes or until soft to the touch.
You can then scrape out the soft yellow mush and use it several different ways. It can be used mixed with sour cream for toppings for vegetables, mashed potatoes, eaten plain, or added to butter or margerine for garlic bread.
You can also start any dish with garlic. You can do this either by using some of the roasted garlic, or by frying it up in a pan. Break the bulbs apart. Clean the outer white skin off of the bulbs. This can be done by setting the side of your kitchen chef knife down on the garlic, and slamming down on the knife with the palm of your hand (use extreme caution and do not do this if you are a novice cook).
If done carefully and properly, this will break away the thick skin around the piece of garlic. You can then slice the segment and place it in a pan with oil covering the bottom. Then you can cook it until it has begun to brown. You can add any ingredients to this and build any recipe you like. The pungent spicy flavor will be intensified if you leave the garlic and take it out just before serving.
Garlic is a flavorful addition to most dishes.
As Spring begins to bloom, consider adding garlic to your list of things to plant this Fall.