Garlic is not just a spice but a natural powerhouse – strengthening veins, brain, and joints while also having antibacterial properties!
Name:
German: Knoblauch
English: Garlic
Latin: Allium sativum
Plant Group / Family:
Family: Amaryllidaceae (Amaryllis family)
Subgroup: Allium plants
Distribution:
Native origin: Central Asia
Current distribution: Cultivated worldwide, particularly in temperate climates
Identification:
Height: 30–90 cm
Leaves: Narrow, grass-like, flat, and linear
Flowers: Small, white-pink or violet flowers in umbrella-shaped clusters
Fruit / Bulbs: Typically composed of 10–20 cloves, encased in papery skin
Bark/Stem: Upright, smooth, and unbranched
Uses:
Medicinal:
- Antibacterial: Effective against a wide range of bacteria and fungi due to its allicin content.
- Cardiovascular Health: Helps lower cholesterol, improves blood circulation, and regulates blood pressure.
- Immune System: Boosts immunity and aids in combating colds and flu.
- Anti-inflammatory: Reduces inflammation and alleviates joint pain.
Culinary: Garlic is an essential spice in cooking, adding a distinctive flavor to dishes such as sauces, soups, marinades, and bread.
Decorative: Braids of garlic, made from softneck varieties, can serve as attractive and functional decorations.
Other: Traditionally used as a natural pest repellent in gardens, as its smell deters insects and rodents.
Toxicity:
Toxic Parts: None
Symptoms: Symptoms of Overconsumption: Digestive discomfort, bad breath, heartburn.
First Aid: –
Look-alike Species:
Similar Plants: Other allium plants like wild garlic (Allium ursinum).
Differences: Garlic produces characteristic bulbs with cloves, while wild garlic has broad, green leaves and no bulbs.
Additional Information:
Care: Prefers well-drained, nutrient-rich soil in sunny locations.
Growing Conditions: Garlic is frost-hardy and low-maintenance, typically planted in fall or spring.
Special Notes: Regular harvesting ensures high bulb quality.
Garlic Oil
Garlic Oil
A fragrant, garlic-infused olive oil. Use as a finishing oil for salads, marinades, and dips. For safety, keep refrigerated and use within a short window, or make a quick warm infusion.
Equipment
- cutting board and knife
- Clean glass jar with tight lid (≈700–1000 ml)
- Fine sieve
- Funnel
- Clean bottle with cap
- Optional: small saucepan (for warm infusion)
Ingredients
- 10 garlic cloves peeled and lightly crushed
- 500 ml olive oil
Instructions
- Cold infusion (most aromatic, shortest shelf life)
- Add garlic to a clean jar and cover completely with olive oil.
- Seal and refrigerate for up to 7 days, swirling daily to distribute flavor.
- Strain through a fine sieve and bottle. Keep refrigerated.
- Warm infusion (safer for a longer refrigerated life)
- Warm the olive oil in a small saucepan to about 80–90 °C / 175–195 °F (do not fry).
- Add the crushed cloves and keep at this temperature for 5 minutes; remove from heat and cool.
- Strain, bottle, and refrigerate. Use within 2–3 weeks.
- Use: Drizzle over salads, vegetables, grilled bread, or whisk into marinades and aioli. Best used as a finishing oil rather than for high-heat frying.
Notes
- Safety first: Garlic in oil can pose a botulism risk at room temperature. Always keep refrigerated. Discard if you notice gas, cloudiness, off-odors, or mold.
- Handling: Use only clean utensils in the bottle to avoid contamination.
- Flavor tweaks: Add a strip of lemon zest, a sprig of rosemary, or a pinch of chili flakes during the warm infusion; strain out solids before bottling.
- Intensity: The finer you crush the cloves, the stronger the flavor. Warm infusion extracts faster; cold infusion tastes fresher but must be used quickly.
Lemon-Garlic Tonic
Lemon–Garlic Tonic
A traditional, gently heated blend of whole lemons and fresh garlic diluted with water. Lightly infused (not boiled), then strained and chilled. Sipped in small daily portions as a short course.
Equipment
- cutting board and knife
- Blender or stick blender with tall beaker
- Large saucepan
- Fine sieve or muslin cloth
- Funnel
- 2–3 clean glass bottles with lids
- Labels and pen
Ingredients
- 4 organic lemons thoroughly washed, cut into pieces (remove any large seeds if you like)
- 4 garlic bulbs cloves peeled
- 1 liter water
Instructions
- Prep: Wash lemons well and cut into chunks; peel garlic cloves.
- Blend: Combine lemons and garlic with part of the water in a blender and purée until smooth.
- Heat: Pour the purée into a saucepan, add the remaining water, and heat while stirring until just below a simmer—do not boil.
- Cool & strain: Remove from heat and let cool completely. Strain through a fine sieve or muslin, pressing gently.
- Bottle: Funnel into clean bottles, label, and refrigerate.
- Use: Drink about 50 ml once daily before or after a main meal. Typical course: 3 weeks on, then 1 week off; repeat if desired.
Notes
- Flavor tip: Shake before pouring. You can dilute with a little water if the taste is strong.
- Storage: Keep refrigerated and use within 7–10 days. Discard if you notice off smells, gas, or visible spoilage.
- Safety: This tonic is not a substitute for medical care. If you have stomach sensitivity, start with smaller amounts. People with known GI issues, gallbladder problems, reflux, or those taking anticoagulants should seek medical advice before use. Not recommended in pregnancy, while breastfeeding, or for children without professional guidance.
Garlic-Honey Mixture
Garlic–Honey Mixture (“Honey Garlic”)
A simple cold infusion of lightly crushed fresh garlic in high-quality honey. Traditionally taken by the teaspoon during cold season. Keep the jar clean, stir or tip daily, and refrigerate after the initial infusing period.
Equipment
- cutting board and knife
- Sterile glass jar with wide mouth and tight lid (300–400 ml)
- Clean spoon or silicone spatula
- Label and pen
Ingredients
- 10 peeled garlic cloves lightly crushed
- 200 ml high-quality runny honey raw if available
Instructions
- Prepare the jar: Rinse with hot water and let dry.
- Add ingredients: Lightly crush the cloves to expose surfaces, place in the jar, and cover fully with honey (leave 2–3 cm headspace).
- De-bubble: Stir with a clean spatula to release trapped air; ensure all cloves are submerged.
- Infuse: Seal, label, and leave at room temperature for 7 days. Tip or stir the jar once daily so cloves stay coated.
- Store: After 7 days, refrigerate. The cloves may remain in the honey.
- Use: Take 1 teaspoon daily, straight or stirred into a little lukewarm water. Optionally eat 1 clove. Avoid hot/boiling liquids to preserve aroma.
Notes
- Flavor & texture: The mix may bubble lightly and become more fluid—normal osmosis/fermentation-like activity from the raw honey–garlic interaction.
- Variations: Add a strip of lemon zest, a sliver of fresh ginger, or a tiny pinch of chili; remove solids after 7 days if you prefer a smooth syrup.
- Vegan alternative: Make a garlic oxymel—equal parts apple cider vinegar and maple syrup poured over lightly crushed cloves; infuse 7–10 days, then refrigerate (strain if desired).
- Safety & storage
- Refrigerate after the 7-day infusion and use within 2–3 months.
- Always use clean utensils; discard if you notice mold, strong gas buildup, or off odours.
- Not for infants under 12 months (honey).
- If you have GI sensitivity, gallbladder issues, reflux, diabetes, or take anticoagulants, seek medical advice before use.
Garlic Tincture
Garlic Tincture
A strong alcohol extract of fresh garlic, traditionally taken in small, increasing doses. Macerate finely chopped garlic in high-proof alcohol for 10 days, then strain and bottle. Potent aroma; dilute drops in water before taking.
Equipment
- Cutting board and knife (or mortar & pestle)
- Clean screw-top jar (≈ 500 ml)
- Fine sieve or muslin cloth
- Funnel
- Dark glass dropper bottles (30–50 ml)
- Labels and pen
Ingredients
- 350 g peeled garlic very finely chopped or crushed
- 200 ml 96% alcohol pharmaceutical grade, potable
Instructions
- Prep: Finely chop or crush the garlic to expose as much surface as possible.
- Combine: Place the garlic in a clean jar and pour over the 96% alcohol until fully covered. Clean the rim and seal tightly.
- Macerate: Store in a cool, dark place for 10 days, shaking the jar once daily. Ensure the garlic stays submerged.
- Strain: Pour through muslin or a fine sieve, pressing the solids well to collect the extract.
- Bottle: Funnel the clear tincture into dark dropper bottles. Label with contents, alcohol strength, and date.
- Optional: For a milder tincture, dilute the strained extract with cooled, boiled water to ~45–50% alcohol before bottling.
- Use: Take diluted in a little water. Start with 1 drop per dose and increase by 1 drop daily up to 15 drops, then taper back down in the same steps. Common frequency: 2–3 times daily.
Notes
- Potency: This is a high-strength extract; always take in water, not neat. If taste or stomach feel is intense, reduce the number of drops or dilute more.
- Storage & shelf life: Keep tightly closed, cool, and dark. Best within 2 years.
- Medical advice: Not a substitute for medical care.
- Consult a healthcare professional before use—especially if you have GI issues, reflux, gallbladder disease, bleeding disorders, or take anticoagulants/antiplatelets or other regular medications.
- Not recommended during pregnancy or breastfeeding, or for children, without professional guidance.
- Stop & check: Discontinue and seek advice if you experience persistent stomach pain, dizziness, rash, or other adverse effects.
Medical Disclaimer
The recipes and information provided here are for informational purposes only and do not replace the advice of a physician or other healthcare professional. If you have any health concerns or uncertainties, you should always consult a doctor.