Herb Spotlight: Garlic

We’ve all heard the jokes about keeping vampires away, but in reality, Garlic (Allium sativum) is much better at keeping the literal “blood-suckers”—like parasites and bacteria—at bay.

You don’t need a fancy preparation to get the benefits. To get the most out of garlic, it’s easiest to simply put more of it in your food!

Traditional Uses
Garlic is one of the few herbs that tackles almost everything: viruses, bacteria, fungi, and even parasites. Its active compound, allicin, is released when the clove is crushed or chopped, so don’t be shy with the knife!

• Infection Fighter: Garlic is legendary for treating viral, bacterial, and parasitic infections. It’s also a top-tier remedy for thrush and yeast infections due to its potent anti-fungal properties.
• Respiratory Relief: If you’re dealing with bronchitis or whooping cough, garlic helps clear the lungs and fight the underlying infection. It’s a staple in many traditional “fire cider” recipes for this exact reason.
• Heart and Blood Health: It’s widely used to help lower blood sugar and manage elevated cholesterol, making it a great daily addition for heart health.
• Digestive Support: It can help resolve various digestive problems, particularly those caused by an overgrowth of “bad” bacteria or parasites in the gut.

Ways to Use It
While eating it fresh is the most common way, there are other ways to get your dose:

• In Food: Freshly crushed garlic is the gold standard. Let it sit for 10 minutes after crushing before cooking to allow the medicinal compounds to fully develop.
• Powders: A high-quality garlic powder is convenient for daily maintenance.
• Tinctures: For acute issues where you need a concentrated dose without eating ten cloves a day, a tincture is a great option.

Growing and Harvesting Notes
Garlic is incredibly rewarding to grow, but it requires a bit of patience and planning.

Growing Conditions: Garlic is typically planted in the fall and harvested the following summer. It thrives in USDA Hardiness Zones 3 through 8. it loves full sun and rich, well-drained soil.

Harvesting: You’ll know it’s time when the lower leaves start to turn brown. Dig the bulbs up carefully, let them cure in a dry, shaded spot for a few weeks, and they’ll store for months.

Important Safety Notes
Garlic is food-safe, but as a medicine, it’s quite strong!

Blood Thinning: Garlic has natural blood-thinning properties. If you are on prescription blood thinners or have a surgery scheduled, be very careful with medicinal amounts.

Digestive Upset: Eating too much raw garlic on an empty stomach can cause significant heartburn or nausea. (Trust me, your stomach will let you know if you overdo it!)

Nursing: Some babies may react to the flavor of garlic in breastmilk, though many don’t mind it at all!

The Verdict
Garlic is the ultimate “people’s medicine.” It’s affordable, accessible, and incredibly effective for everything from a common cold to chronic cholesterol issues. Plus, it’s delicious!