Let Garlic Be Thy Medicine

Let Garlic Be Thy Medicine

by Kathi Carter Rodriguez

If Hippocrates were alive, I’m sure he’d approve of my adaptation.  Though I’m allergic to garlic (this is a fairly recent occurrence), it doesn’t prevent me from extolling the powerful yet myriad benefits of garlic and sharing this gem with family and friends.  

Garlic has a long illustrious history and many ancient civilizations have used it for medicinal, nutritional and culinary purposes.  Even today, garlic is considered a superstar in the veggie world because it has the ability to boost your immune system; combat colds and flu; reduce high blood pressure and cholesterol; support brain, heart and skin health and much more.  For these reasons alone, garlic should have a permanent spot in your food pantry.  

Garlic, is a close relative of onions, shallots and leeks and should be stored at room temperature in a dry, dark location where there is plenty of circulation. 

When it comes to eating garlic, most people enjoy it roasted or sautéed.  However, it’s okay to eat garlic raw (just a clove or two), especially if you have a cold or the flu because it fights against a wide range of bacteria, fungi and viruses.  

Below are a couple of ways you can enjoy garlic.  Bon appetite! ☺ 

Roasted Garlic 1 large garlic head (unpeeled) Extra-virgin olive oil Salt and pepper Preheat oven to 400°. Slice off top of the head of garlic. Drizzle with oil and season with salt and pepper. Place on a cooking sheet and roast until golden and soft, about 40 minutes. Let it cool, then squeeze out garlic cloves and use on everything!

Image from Momontimeout.com/how-to-roast-garlic/

Sautéed Garlic Peel and mince 4 -5 garlic cloves Grass-feed butter (I like Kerrygold Pure Irish Butter ☺) or olive oil Add butter or oil to your frying pan, and preheat it over medium heat for 2-3 minutes. Toss in minced garlic and sauté for 15-30 seconds, while stirring constantly with a wooden spoon to prevent burning. Immediately, spoon it out of the pan and into another container away from the heat. Then, it’s ready to eat.

Image from Cookingchew.com/saute-garlic.html