Garlic
Allium sativum
Personality:
Your nose will often lead you to a patch of wild garlic before your eyes, as its pungent aroma carries a long way. It is generally thought of as a Mediterranean
plant but is actually very hardy. If planted in the autumn it will stand winter
frosts. Garlic shares similar medical properties with the other members of the
onion family. It has the advantages of being particularly concentrated and
storing well for long periods.
Sources:
If at all possible grow your own. It tolerates a wide variety of soils and climates. Resist the temptation to harvest it too soon, as the bulbs plump up when the foliage dies back in the autumn. If you have to buy it then try to get organic garlic, which is increasingly widely available.
Anecdotes:
Many years ago I was left with a low grade gut infection, following a very severe bout of gastro-enteritis. It went on for months until I dosed myself with about 6 large cloves of Garlic per day, for a week. I didn’t make any friends at work that week but it completely cured a long-standing and painful condition.
Uses:
Garlic is massively versatile. It works exceptionally well in cases of chest and intestinal infections. It is also very useful in reducing cholesterol and stabilising blood sugar levels. Topically it can be used to treat bacterial and fungal skin infections.
Actions:
Antibacterial, anti fungal, lowers blood pressure, anti catarrhal, kills intestinal parasites.
Dosage & Preparations:
Don’t bother with pearls, pills or capsules, brace yourself and take the real thing, raw. Dice one or two cloves into small bits, crush with the side of a knife and drink with a little of whatever disguises the flavour best (I use orange juice). This should be taken up to three times per day. If it causes nausea or stomach irritation, combine with food.