Garlic
(Allium Sativum)
Garlic has been valued for its healing properties and ability to increase the body’s strength and energy, and is said to help prevent heart disease, stroke and hypertension. The essential oils in garlic have strong, antibiotic, anti-fungal and antiviral properties. The medicinal benefits make a delicious seasoning for so many foods, just add chopped raw garlic to cooked meats, poultry and vegetables or use it in salads. Crushed garlic in oil is excellent for a dressing or pickle whole garlic cloves for a condiment. Garlic in salve form helps ease neuralgia, joint pain, sprains, corns and other skin afflictions.
The ancient Greeks placed garlic at cross-roads as a supper for the goddess Hecate, or for protection to ward off demons. Greek midwives would hang garlic cloves in birthing rooms to keep evil spirits away. Athletes would take large amounts of garlic before competition, and soldiers would consume garlic before going into battle. Roman soldiers ate garlic to inspire and give them courage. Egyptian slaves were fed garlic to keep up strength. Tibetan monks were forbidden from entering monasteries if they had eaten garlic. Nicholas Culpeper, (botanist/herbalist/astrologer) linked garlic with the planet Mars. A fiery planet also connected with blood. Dreaming that there is “garlic in the house” is known to mean you will discover hidden secrets.
Help for colds:
Fresh garlic mixed with honey is an excellent home remedy for colds, hoarseness and inflammation of the throat.
- With a press or a mini food processor, crush 1 oz. of fresh garlic cloves.
- Mix garlic with 1 cup of honey.
- Let the mixture sit for 1 hr to infuse the honey with the garlic’s essential oils.
- Store in a cool place.
The first sign of a cold, take 1-2 tsp. of the mixture. (repeat every hour thereafter) This remedy is also effective for relieving severe chest congestion and painful coughing.
Therapeutic effects:
The sulfur in garlic’s essential oil makes a good defense for killing germs. Once garlic is ingested, it is absorbed into the blood stream and then diffused through various organs. The skin, intestines, lungs and urinary system profit highly from it’s healing properties.
Components:
Garlic is high in essential oils, the principal active agent is allicin. This is what gives garlic it’s scent, as well as healing properties. Garlic also contains calcium, selenium, potassium and zinc.
Fighting heart disease and stroke:
Garlic lowers LDL (“the bad cholesterol”) and raises HDL (“the good cholesterol”), this helps prevent buildup of plaque in the coronary arteries. It also helps blood clots from forming. This is what protects against heart attack and stroke.
Pickled Garlic:
Ingredients:
- 5 or 6 bulbs of garlic
- 1 small ginger-root
- 1 tbsp. salt
- 1 bay leaf
- 4 peppercorns
- 3 tbsp. plus 1 tsp. sugar
- 1 cup white wine vinegar
Preparation:
- Peel the garlic.
- Peel and slice the ginger.
- Place 1 qt. of water in a saucepan, add the salt and bring to a boil.
- Add the garlic and simmer for 3-5 min; drain well.
- Place the garlic, bay leaf and peppercons in a small jar with a screw on cap.
- In the same saucepan, combine ½ cup of water with the ginger, sugar and vinegar. b(boil the mixture)
- Immediately pour it over the garlic.
- Store the closed jar at room temperature for 1 week.
For intestinal Upset:
Garlic has been used to help treat ulcers. Eat 7-9 cloves of garlic throughout the day, with milk or spread on bread. (not recommended for pregnant women or nursing mothers)
For infections:
For athlete’s foot, warts, skin infections and acne, rub (freshly mashed) garlic over the affected area with a piece of gauze.
Kitchen Hints:
When buying garlic:
- choose solid, firm bulbs.
- The outer skin should be taut, unbroken and white or violet in color.
- Avoid bulbs with soft or damp spots.
- Store garlic in a cool, dry place. (it will keep for several weeks)
- A ceramic garlic keeper is best for storage because it lets air circulate.
Braided strands of garlic are more likely to spoil before use. It loses its antibacterial effect when cooked or aged for more than 24 hrs hrs. (garlic is best eaten when raw)
If not prepared properly, garlic in oil preparations can cause botulism. When making homemade garlic oils, refrigerate and keep no longer than 10-14 days.
Tip: Chew parsley, thyme, or peppermint immediately after eating garlic to avoid bad breath.
References:
- The Complete Guide To Natural Healing
Note: Consult with a Physician if you are seeking medical remedies. The information is not intended as medical advice. PagansWorld.org is not liable for the misuse of the information listed above.
Thanks for stopping by! Well wishes to you all and have a great day!
Lisa
