Throughout history herbs have been used in every corner of the world to flavor and preserve food. Nature has provided us with many flavorful plants that not only add zest to any recipe, but they actually enhance our health and many have antibacterial properties that make them ideal for preserving foods.
Garlic is thought to have originated in Central Asia. It is mentioned in ancient writings from Egypt, India, China, Greece.
Though garlic is most usually associated with Mexican, Spanish, Greek, Italian, and Indian cooking, it is a commonly used seasoning in nearly every country in the world.
Garlic has a long history in folklore as a means of warding off disease and evil. I'm not so sure about warding off the vampires as I've never met one, but it's power over disease is legend. The father of modern medicine, Hippocrates, recommended it for all infectious wounds and even for intestinal problems.
In the twelfth century garlic tea was used to abate asthma attacks, and during World War II it was widely used to treat battle wounds as it is highly antiseptic and was widely available
Modern science has found that garlic can also aid in heart health, boost the immune system, ease the congestion of colds and bronchitis and much much more. The healing properties of garlic are attributed largely to the high concentration of natural sulpher found in it's volatile oils. This same element is the source of its smell.
Garlic is most potent if juiced, eaten raw, or pickled in apple cider vinegar, but don't discount the benefits of cooking with garlic!
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