Garlic is a bulbous perennial that grows between 1 to 3 feet tall, with pale pink or green-white flowers when in bloom. It grows wild, but can also be cultivated in the garden. It is very pungent in taste and smell, but is a must have around the home. It is completely safe and is powerful in treatment of a plethora of health problems. It combats many infections, including of the nose, throat, and chest. It reduces cholesterol, helps circulation disorders, like high blood pressure and lowers the blood sugar levels in the body. It is a great addition to an every day diet for diabetes.
Garlic is very common, and easily found in grocery stores. You can even plant the cloves you get in the produce section. These will generally be soft-neck varieties that are easily stored for longer periods of time. More people than you think actually have it growing wild in their yards as well however. Those who do not know what they are messing with, while trying to remove as a pesky weed, will be hard pressed to completely get rid of it from their yard. If they only knew what they were trying to rid themselves of, they might actually want to keep it around.
Onion is a close relative, Allium cepa, which is also very popular in cooking, but also similarly medicinal and delightfully good for you.
-lowers blood pressure
-reduces blood clotting
Historically esteemed for its healing powers and used well before the development of antibiotics for infections from tuberculosis all the way to typhoid. It was also used to dress wounds in WWI.
It is wonderful for colds, flus, ear infections, and chest infections, as it helps reduce mucus. It also rids the body of parasites in the intestines. Take at the first sign of a cold or flu, or even when everyone around you is getting sick. Studies have shown garlic to kill germs in test tubes, and is very beneficial to the lungs.
A traditional remedy for skin fungus is to rub raw garlic or onion on affected spots.Home Remedies from a Country Doctor, pg. 398
Garlic prevents circulatory problems and strokes by keeping the blood thin. It does this by lowering blood fat levels, and helps lowers cholesterol, and blood pressure while regulating blood sugar.
Garlic cloves contain volatile oil, which is antiseptic and antibiotic. They have been used as a medicine and as a tonic food for thousands of years.
Garlic is low in calories and very rich in Vitamin C, Vitamin B6, Selenium and Manganese. It also contains trace amounts of various other nutrients.
You can apply GOOT (Garlic Oil Ointment) on the chest, feet, swollen glands or behind and in ears to fight infections in children and adults alike. GOOT kills Candida, fungus, parasites, bad bacteria, and viruses.
How to make GOOT:
Warm 2-4 tbsp. of extra virgin olive oil or coconut oil and pour over 2-4 tbsp. of fresh minced or chopped garlic. Leave it for at least 30 minutes. Store in fridge and reapply often or as needed. Discard after 2 weeks and make fresh if you need more.
You may want to check with your doctor before taking garlic medicinally if you already take anti-hypertension and blood-thinning medication.
Use regularly in food to help lower cholesterol levels and boost your immune system. Garlic oil pills can also be taken to boost the immune system, lower high blood pressure/sugar, and increase resistance against infections.
Garlic syrup can be made for coughs.
Garlic syrup combines garlic’s antibiotic and anti-inflammatory power, without any of the extra stuff that comes in commercial cough syrups. If using honey as a sweetener, you also get the benefits of the enzymes in the honey if you do not overheat and kill them.
How to make Garlic Syrup:
*These instructions can be used for any herb. I will go more in depth at a later date on a post all about making medicinal syrups.
-Bring 2oz. of garlic per quart of water to a boil. Set on low heat, and simmer down to half the original volume.
-Strain. Measure your resulting liquid, and pour back into pot.
-For each pint (2cups), add 1 cup of honey or other sweetener, like agave, maple syrup, etc. Try to stay away from refined sugar in medicinal syrups. A lot of recipes call for a ratio of 1:1, but it can be way sweet. Back before refrigeration, the extra sugar helped to preserve the syrup, so it isn’t necessary to make it that sweet unless you either have to, or you just like it like that.
-Warm mixture on low, stirring well. You can cook on low for 20 or 30 minutes to make a thicker syrup, but the more your process and heat, the more living enzymes in the honey you kill, if using honey. You don’t want it to go over 110 degrees Fahrenheit. The lower the better. You only want the honey to incorporate into the liquid. Your syrup will thicken after cooled in the fridge.
-Remove from heat. You can add fruit concentrate for flavor, or a few drops of ingestible essential oils, like peppermint or spearmint, or even a little bit of brandy or other alcohol to further preserve the syrup and aid as a relaxant.
-Bottle up your syrup, and store in refrigerator for several weeks.
Take one tablespoon of this syrup every 3 hours or as needed in order to relieve coughing. Dosage can be adjusted based on cough severity and individual response. It may be stored in the refrigerator for several weeks.
Capsules can be found relatively cheap in the vitamin and supplement aisle of grocery stores, drug stores, and natural grocery stores. They come in different strengths. Take daily for immune support. Up intake to 3 x’s a day if dealing with chest infections or other illness. Dosage can vary. We personally take a few 1000 milligrams a day around our house, but some may think that is excessive.
FUN FACT: Garlic, along with myrrh (Commiphora molmol) and castor oil (Ricinus communis) were found in the Egyptian Ebers Papyrus from around 1500 b.c., making it one of, if not the, earliest surviving example of written herbal knowledge.
I have a post on Fall Garlic planting where you can learn to plant garlic in your fall garden, but it can also be planted in the spring. Garlic takes around 6 months to grow to maturity, and generally needs a cold spell to form correctly. If you are in the south, your best bet is to plant in the fall for the best harvest, but don’t let that deter you from planting now if you didn’t get it planted in the fall. You may be surprised at what you get.
It is better to try and fail than to never try at all.
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Emma Lee Joy