Garlic

Allium sativum

Parts usedBulbs and cloves

Harvest timeLift when leaves begin to yellow and dry; cure before storage

Typical usesCooking, dressings and savoury remedies

Identification and background

Garlic is an easily recognised cultivated allium. The bulb is divided into cloves. Leaving chopped garlic briefly before cooking allows more allicin-related compounds to form.

Benefits and traditional uses

Regular dietary use may contribute to modest improvements in blood pressure and cholesterol.
Contains sulphur compounds formed when cloves are chopped or crushed.
Traditionally eaten during the cold season, although it is not a treatment for infection.

Be aware

Raw garlic can cause heartburn, bloating and stomach irritation.
Large amounts and supplements may increase bleeding risk, especially with anticoagulant or antiplatelet medicines.
Never apply crushed raw garlic directly to skin because it can cause burns.

Suggested recipe

Crushed garlic and herb dressing

Ingredients

1 small garlic clove
2 tablespoons olive oil
1 tablespoon lemon juice or cider vinegar
Pinch of chopped thyme or parsley

Method

Crush the garlic and leave it for about 10 minutes.
Whisk with the oil and lemon juice or vinegar.
Stir in the herbs and use immediately.

How to use: Use as a dressing for cooked vegetables, salad or beans.

Storage: Refrigerate and use the same day; garlic in oil should not be stored at room temperature.

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