Garlic

Closely related to onions, shallots and leeks, garlic, a spice, is a plant in the Allium (onion) family. Each segment of a garlic bulb is called a clove of which there are about 10–20 in a single bulb.

The use of garlic is well documented by the major civilizations throughout history, including the Egyptians, Babylonians, Greeks, Romans and Chinese.  Its main use was for its health and medicinal properties. Ancient cultures used garlic to reduce fatigue and enhance the work capacity of laborers.  The Greeks believed it improved athletic performance and gave it to the Olympic athletes

"Let food be thy medicine, and medicine be thy food" said the ancient Greek physician Hippocrates, often called the father of Western medicine who used garlic to treat a variety of medical conditions.

Garlic grows in many parts of the world and is among the most popular cooking ingredients due to its aroma and the flavor it adds.  It comes in several forms, from whole cloves and smooth pastes to powders and supplements like garlic extract and garlic oil.

Garlic Contains Compounds with potent medicinal properties, is low in calories, rich in vitamin C, B6 and manganese and is highly nutritious because it contains a little bit of almost everything you need.

It contains sulfer compounds which travel from the digestive track to deliver powerful biological benefits throughout the body.

Substantial research indicates that garlic contains properties which may be antioxidant, anti-inflammatory, antibacterial, antifungal, anticancer, anti-diabetic and anti-obesity while protecting the cardiovascular, renal, digestive, immune, hepato (liver) and neuro systems.

Garlic is easily incorporated into your diet and complements most savory dishes, particularly soups and sauces. The strong taste of garlic can also add a punch to otherwise bland recipes.