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Garlic (alium sativum) is an eternal factory in the Alliaceae family and the kind allium, closely related on onion, shallot, and leek. It develops in the savage in the sectors where it became naturalized, but is thought at the origin to have emerged in the culture, probably descended from the longicuspis of allium of species, which develops wild in Asia of south-west. Garlic was employed in all all the history recorded for culinary and medicinal goals.
Surprisingly, garlic was frowned upon by foodie snobs in the United States until the first quarter of the twentieth century, being found almost exclusively in ethnic dishes in working-class neighborhoods.
Garlic uses and benefits
• Fights infections
• Contains cancer-preventive chemicals
• Thins the blood (anti-coagulant)
• Reduces blood pressure, cholesterol, triglycerides
• Stimulates the immune system
• Prevents and relieves chronic bronchitis
• Acts as an expectorant and decongestant
It is sometimes externally applied in ointments and lotions, and as an antiseptic, to disperse hard swellings, also pounded and employed as a poultice for scrofulous sores. It is said to prevent anthrax in cattle, being largely used for the purpose.
A remedy for asthma, that was formerly most popular, is a syrup of Garlic, made by boiling the bulbs till soft and adding an equal quantity of vinegar to the water in which they have been boiled, and then sugared and boiled down to a syrup. The syrup is then poured over the boiled bulbs, which have been allowed to dry meanwhile, and kept in a jar. Each morning a bulb or two is to be taken, with a spoonful of the syrup.
A clove or two of Garlic, pounded with honey and taken two or three nights successively, is good in rheumatism.
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