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Title: Garlic: The Stinking Rose
Author: Gwen Nyhus Stewart
Article:
Garlic (Allium sativum) has been used for centuries for both
cooking and medicinal purposes. Known as the 'stinking rose' and
Russian penicillin, its medicinal purposes have been documented
for centuries and have always been a popular remedy for colds,
coughs, and sore throats. Garlic was used in World War I and
World War II to cure many diseases and because it is a potent
antiseptic. Garlic is universally known for its health benefits.
It is an excellent source of phytochemicals and contains
vitamins A, B1 (thiamine), B2 (riboflavin), C, iron,
phosphorous, sulphur compounds, and calcium. Medical studies
have shown that it lowers blood pressure, reduces cholesterol
and hypertension, prevents some cancerous tumours, protects
against bacterial and fungal infections, and is good for the
blood and heart. It is useful as an expectorant in respiratory
ailments, eliminates toxic metals, and supports the immune
system. Garlic may prove to be useful for diabetics, as it seems
to regulate blood sugar levels.
As a culinary spice, the Indians, Egyptians, and Europeans have
appreciated garlic for thousands of years, and most notably the
Italians and Chinese who have made extensive use of this
much-loved plant. There are records of garlic use dating back
3,000 years and botanists believe that garlic probably
originated in central Asia thousands of years ago. In North
America, early colonists discovered that the First Nations
people were using a native species of garlic to treat a variety
of medical problems including snakebite and intestinal worms.
Garlic is a moderately hardy herbaceous (herbaceous means a
plant that lacks woody tissue and dies to the ground at the end
of the growing season) perennial. It grows from 2-3 feet
(0.6-1m) tall and has flat, long, pointed green leaves extending
from the base. The young leaves grow 2 feet (0.6 m) tall and
have a delicate chive-like flavour. Garlic has erect, hollow,
green stalks that support pink or whitish flowering clusters or
bulbils that appear in mid-summer. The leaves are organised into
segments called cloves and may have anywhere from 4-15 cloves in
a bulb. Garlic does best in rich, well-drained, highly organic
soils, prefers full sun, although it will grow in partial shade.
Avoid over-watering or the bulbs will rot. Garlic has white
energy for chromotherapy purposes.
Garlic is available throughout the year but it is easy to grow
your own. To plant, separate cloves from the head and plant
cloves with the pointed end up. Garlic can be planted in early
spring or late fall. It is best to plant cloves or bulbils
available from nurseries or garden catalogues as store bought
garlic is often sprayed with a sprout and root inhibitor that
confuses its natural growth cycle. Fall plantings produce the
best yields, as garlic needs a long growing period and a cool
period below 10° C (50° F) for two months. If over-wintering in
zones 3 or 4, plant cloves at least 3 inches (8 cm) deep and
mulch with leaves or straw; otherwise plant bulbs 2 inches (5
cm) deep and 6 inches (15 cm) apart. (In the winter, I plant
store-bought garlic in pots and snip the leaves to impart a
fresh garlic flavour to salads and soups.) Garlic is generally
pest and disease free.
Harvest garlic when the leaves die back and begin to turn brown
and collapse. Pull up the mature plants and dry in the sun for a
week; then trim or braid the stalks and hang the garlic braids
in the shade to dry further. To store, keep in a dry, dark place
with good air circulation. Garlic will keep for up to 6 months
if stored in temperatures no higher than 0° C (32° F). Leaves,
bulbs, and bulbils may all be eaten.
In the garden, garlic helps protect plants from fungus and
pests. Scientists at New Castle University have shown that a
barrier of garlic oil is an effective slug and snail repellent.
Planted near roses, it aids in fighting black spot. Garlic spray
is used to discourage many insects and combats various blights
found on vegetables and flowers. To make garlic spray, mince
garlic and add water. Some people add a few drops of vegetable
oil to the spray to make it cling to flowers and foliage. Garlic
spray is a non-toxic alternative to using harmful chemicals in
the garden.
In the kitchen, garlic can be used fresh, dried, or powdered.
Fresh is best. To peel, place the garlic cloves on the work
surface and whack with the flat edge of a knife. The garlic will
crack out of the skin making it easier to peel. You can also put
the garlic in boiling water for 30 seconds, drain, and then peel
when cool. Crush with the flat edge of a knife and slice or chop
as necessary. Garlic can be used to enhance the flavour of
seafood, salad dressings, stews, casseroles, vegetables, soups,
meat dishes, pasta, vegetables, and poultry. When roasting meat,
make slits in the meat, sliver garlic, and stuff into the slits.
Roast the meat as usual. Roasting or baking garlic mellows the
taste. To eliminate garlic breath, chew the traditional breath
fresheners: parsley, fenugreek, or fennel.
About the author:
Gwen Nyhus Stewart, B.S.W., M.G., H.T., is an educator,
freelance writer, garden consultant, and author of the book The
Healing Garden: A Place Of Peace. To find out more about the
book and subscribe to her free Newsletter visit
www.gwenshealinggarden.ca Gwen Nyhus Stewart © 2004 - 2007.
All rights reserved.
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