The Latin name means "cultivated onion," while the common name is
derived from the Anglo-Saxon garleac, or "spear-leek." Three botanical varieties are known,
but many cultivates show combinations of characteristics from two or more varieties, and
botanical classification seems to offer little advantage.
Te garlic bulb is a member of the Onion family with Chives, Leeks
and Shallots. The root is several reddish-white bulbs together enclosed in one whitish skin.
The leaves are long, like Leeks; on top of the stalk, which grows two or three feet high,
stands an umbel of small, pink or whitish flowers.
Other Languages:
French; ail commun
German: Knoblauch
Dutch: knoflook
Italian: ai, aglio
Spanish: ajo commun
Portuguese: alha
Swedish: vitok
Russian: tshesnak
Chinese: suan
JapaneseL ninniku
Arabic: toum
Where to find it: Garlic is cultivated everywhere, but originates in
India or central Asia
Flowering Time: Summer
Astrology: Mars owns this herb.
Medicinal virtues: It provokes urine and women’s courses, helps the
biting of mad dogs, and other venomous creatures, kills the worms in children, cuts and voids
tough phlegm, purges the head, helps the lethargy, is a good preservative against, and a
remedy for, any plague, sore or foul ulcer.
It takes away spots and blemishes in the skin, eases pains in the
ears and ripens and breaks imposthumes or other swellings. Onions are equally as effectual for
all those diseases. But garlic has some more peculiar virtues. It has special quality to
discuss inconveniences, coming by corrupt agues or mineral vapors; by drinking corrupt and
stinking waters; or by taking Wolf’s bane, Henbane, Hemlock, or other poisonous and dangerous
herbs. Garlic is also good in hydropic diseases, jaundice, falling-sickness, cramps,
convulsions, piles or other cold diseases.
However, its heat is vehement and in choleric men it will add fuel
to the fire. In men oppressed by melancholy, it will attentuate the humor. There fore, let it
be taken inwardly with great moderation; outwardly you may make more bold with it.
Modern uses: Garlic is antiseptic and the juice diluted with water
can be applied direct to wounds. It may also be used as a lotion or in an ointment. The plant
contains a natural antibiotic substance and the oil obtained in capsule form is a popular
method of taking it internally, although, of course, the bulb is widely used in cooking. It is
taken to prevent colds.
The juice made into a syrup is given for coughs, colds, and asthma
because of its expectorant properties. Garlic is also diaphoretic and diuretic and helps to
prevent the dropsy. The dose of the juice taken on its own is between 10 and 30 drops. The
tincture of garlic, available from herbalists, causes a drop in blood pressure and is also
effective against angina. Children should receive only small, diluted doses.
Element: Fire
Energies: Protection, health
Lore:
In antiquity, garlic was given to insane persons in the belief
that it would cure them. The conquering Romans spread garlic throughout their newly acquired
lands, and Roman soldiers ate garlic for courage in battle.
Around the Mediterranean, and particularly in Italy, garlic is
considered an excellent protection gains "evil." The power of the smelly bulb against vampires
is another example of this belief from Eastern Europe.
In 1597, an Englishman wrote; "If a woman cannot smell the savor
of Garlike being set by her bedside in the night, she is undoubtedly with childe."
Garlic was once also thought to keep rats and mice from fruit
bearing trees.
Magickal uses: The intensity of the smell and taste of fresh garlic
make it useful in protective diets. If you enjoy garlic, by all means add it to a diet
designed to guard yourself.
Some experts say that we should eat a clove of fresh garlic every
day for good health. This presents no problem to garlic lovers (who even enjoy garlic ice
cream). If you’re not ready for a daily clove, simply add some garlic to your food every day
for continuing good health. Visualize as you cook and eat. Use only fresh garlic. No
freeze-dried, dehydrated, or bottled garlic!
Garlic Recipes
Garlic Salsa
10 garlic cloves, chopped
3/4 cup chopped fresh Italian parsley
½ cup olive oil
Coarse salt and freshly ground pepper
1/4 teaspoon dried red pepper flakes (optional)
1 baguette
In bowl, combine garlic, parsley, and olive oil. Season to taste
with salt, pepper and if desired red pepper flakes. Tear baguette into bite-sized pieces and
dip into salsa or serve with grilled chicken or meats.
Serves 4-6
Garlic Honey Cough Syrup
It would take a mighty tough cold not to surrender on contact to
the curative powers of garlic, honey, and lemon juice. The brandy of course helps it all slide
down.
12 garlic cloves, peeled and lightly crushed
3/4 cup honey
3 tablespoons brandy
1 tablespoon lemon juice
In a small saucepan, combine garlic and honey. Cook over low heat
15 minutes. Stir in brandy and lemon juice. Let stand until cool and strain into jar.
Makes 1 cup
Roasted Garlic Potatoes
3 large baking potatoes, quartered
1 tablespoon minced garlic
2 teaspoons chopped fresh rosemary
2 tablespoons olive oil
Coarse salt and freshly ground pepper
Preheat oven to 350 degrees F.
Cut each potato quarter into 4 wedges and arrange in greased
shallow baking dish. Combine garlic, rosemary, and olive oil and brush over potatoes. Season
to taste with salt and pepper. Bake 45 minutes to 1 hour turning several times.
Serves 4-6
References:
The Magic of Food by Scott Cunningham
Culpepper’s Color Herbal by David Potterton
The Big Book of Herbs by Tucker and DeBaggio
Totally Garlic Cookbook by Helene Siegel and Karen Gillingham
