Garlic Is as Good as 10 Mothers

by on Oct.03, 2011, under Alternative Medicine, Herbology

This proverb is as old as the hills and so is garlic. The Egyptians worshipped it. The Romans ate it with delight.

In European folklore it was used as protection against the evil eye and to make witches and vampires disappear at the very sight of it. In the early 1900′s people wore garlands of it in public during influenza epidemics.

It has sustained through centuries as a remedy for a multitude of ailments and even now modern medicine recognizes its very real antibacterial and antiviral qualities. There are many foods that are supposed to protect us from sickness, but nothing is as vigorous in its history and use for healing and safeguarding good health as garlic.

It’s not a bad idea to increase your consumption of garlic now that the cold and flu season is upon us. Garlic is a delicious medicine. It can add heat and spice to a dish when it is used raw, as in salads, and it can make a dish richer in flavor and depth when it is cooked.

By all means, use only fresh garlic that you have just peeled from the clove. Dehydrated flakes, garlic powder, peeled cloves in a jar and garlic salt are poor substitutes for flavor and freshness. Buy only fresh heads of garlic that are firm to the touch. Avoid ones that are soft or shriveled or stored in the refrigerated section of the produce department.

Store garlic in a cool, dry place and it will last about four to eight weeks. As your garlic ages it may start to sprout green shoots. Cut the shoots out of the clove before you use it because they will add a bitter taste.

The problem of garlic breath or unpleasant garlic aroma on the body can usually be remedied by a piece of breath freshening chewing gum or mints and by drinking a lot of water. If the body is healthy to begin with, the odor of garlic diminishes naturally within a day.

Today we would look awfully silly with garlands of garlic around our necks, imagine everyone walking around the mall bedecked with it, and it doesn’t suit most of us to barricade ourselves in our house for the winter, no matter how cozy we can get it to be. It does make sense to meet the colder months with garlic included into an already healthy diet and what better way is there to enjoy all of its benefits than to just eat it.


The best way to eat garlic is raw because that is when it works its medical magic …

Panzenella Salad
Serves 4

1 medium/large red onion, chopped
5-6 cloves of fresh garlic, chopped
1 bunch of endive, cut into pieces
1 bunch raddichio lettuce, cut into pieces
1 cup cubed day-old Italian bread
1 large chopped tomato
1 cup of fresh pomegranate seeds (optional)
1 small bunch of fresh basil leaves or fresh oregano leaves
extra virgin olive oil
balsamic vinegar
salt, pepper to taste

Place the ingredients in a large salad bowl and dribble the olive oil and the vinegar over it, add salt and pepper to taste and mix. This is better if it sits for a few minutes to a half-hour before serving. The tiny pomegranate seeds add potassium and a fair amount of vitamin C, besides adding a delicious taste and texture.


This pesto recipe is different from the traditional way to make it, with pignoli nuts and parmesano cheese. However, it is good and full of garlic. If you have a cold, eat this for breakfast, lunch and dinner.

2 cups fresh basil, washed and dried
6 cloves of garlic
1 cup shelled unsalted walnuts
3/4 cup extra virgin olive oil
11/4 cup of fresh Romano cheese

Combine the basil, garlic, and walnuts in a food processor and chop. Leave the motor running while you add the olive oil in a steady stream. Shut off the motor; add the cheese and process briefly to combine. Scrape into a bowl and cover until ready to use.

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