THE GARLIC

When I plant my first seed of Garlic in spring I am very well aware that it will grow in a real treasure of health for my family. For thousands of years before us the people already knew that Garlic was a cure for many diseases, because in that time they didn’t had any other medicine.

 

In my childhood Garlic was a real winner against roundworms and other parasites in the body. Even today I am eating it regularly. Usually I make myself a Garlic puree. I mash four to five cloves of Garlic, leave it for a few hours in water (meanwhile I mix it a few times), then drink it.

I use Garlic for rinsing wounds, especially infected ones. I mash Garlic and put it into boiled or distilled water. With this mixture I disinfect many wounds.

With Garlic I also treated corns and calluses, warts and acne. I made myself a fresh porridge from mashed Garlic cloves.

 

Since I am in mid-forties I often have problems with cholesterol, that’s why I eat at least two cloves of Garlic a day. It protects heart and lifeblood.

 

It is excellent when I use Garlic for disinfection of painful throat. Through gargling the Garlic potion my pain disappear in almost three days.

Since I eat Garlic I have bad breath, I reduce it with eating some leaves of parsley or basil.

In the kitchen Garlic is indispensable, especially with salads and meat dishes. I most enjoy eating the Garlic sauces and its dressing for salads.

 

Garlic is available in stores through all year. When we are buying it we have to be careful to choose the fresh ones. The heads of Garlic must be hard and shouldn’t have growths. We should avoid Garlic that has grey colour and too much roughage. The best one is with the purple peel. If we have a chance we use fresh Garlic on the beginning of its harvesting season. We have to storage it in cold and dry space without light.

 

 

One advice: It is best when we mash raw Garlic with a mortar and pestle. If we want to have a little Garlic flavour in our ingredients then we rub the bowl with mashed Garlic.