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Native of central Asia, the Egyptians
building the vast pyramids at Giza were sustained by garlic cloves as were
farm labourers and pilgrims of mediaeval England. Most pilgrims would carry
a clove or two of garlic as protection against the plague.
Garlic is a perennial with irregularly shaped bulbs, held together by a
white membrane and broad flat leaves tapering to a point. The flowers are
white and appear in dense clusters during July and August. Introduced by the
Romans to the lands they conquered, its cultivation has spread throughout
the world. |
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To ripen garlic correctly, it requires a light, sandy soil and an open,
sunny situation. The cloves are planted in October in mild climates and in
March elsewhere and it is one of the few plants to enjoy loose soil. Plant
the cloves in shallow furrows, made 2in (5cm) deep and 10in (25cm)
apart and water in dry weather. Those planted in autumn will be ready in
early August; those planted in March will be ripe by early October, when the
leaves turn yellow. The garlic bulbs will ripen better and make a larger
size if the flower stem is bent over as it forms.
Lift and store on trays in an open airy shed to dry. The Garlic should then
be strung up in fine mesh nets in a frost free airy room and used as
required.
Medicinal uses for Garlic
Garlic is rich in alkaline salts and sulphur
compounds. It acts as a tonic and blood purifier and if eaten regularly, it
is reputed to ward of colds and coughs. Tinctures - made from the cloves
with spirit of wine – are used for the relief of asthma and whooping cough.
Garlic also makes a useful embrocation to use for sprains and rheumatic
pains. Crushed garlic cloves and lard juice are also used as a rub, used to
help ease a tight chest, loosening the phlegm.
Culinary uses for Garlic
Garlic has become widely popular in the UK
during recent years. (It has always been popular in France and Italy.)
Garlic was first used to rub over meats when there was no refrigeration.
It’s powerful taste did much to hide the strong smell of the stale meat!
When cooking, a clove can be inserted with a small cut made into the flesh
to improve the taste. The flavour may be imparted to a salad, stews and
soups merely by rubbing the pan or bowl with a clove before the food is
prepared. A small clove placed in a pan of fried tomatoes will add interest
to the meal and the same may be said when making cheese sandwiches; just rub
a clove on the cheese, a few thin slices of tomatoes, or cucumber. Back to A-Z of Herbs |
