Facts about garlic
- Studies around the world have shown garlic to be beneficial in fighting
heart disease, cancer, diabetes, infections and other illnesses.
- Crushed garlic can be used as a dressing for external wounds. It was
used extensively and successfully in The Second World War for its antibiotic
and antiseptic qualities.
- Garlic contains a wide range of trace minerals. These include copper,
iron, zinc, magnesium, germanium, and especially selenium. In
addition, garlic contains many sulphur compounds, vitamins A and C,
fibre, and various amino acids.
- The mature garlic plant produces a bulb, sometimes called a head of
garlic, with numerous individual cloves inside the paper-like wrapper.
An individual clove when planted will reproduce an entire bulb after
about 9 months.
- The use of garlic dates back to the early Egyptians, over 5,000 years
ago. Egyptian slaves downed tools when their daily ration of garlic
was removed, thus becoming the first ever known labour strike. Six bulbs
of garlic were discovered in King Tutankhamuns tomb.
- All varieties of garlic (and there over 450) are members of the Lily
- Fresh garlic is generally odour-free until crushed.
- It is the polysulphide allicin, as well as other substances
such as adenosine and ajoene, that are key to garlics
- The amount of allicin garlic can produce does not depend upon
the cultivar. It can vary by as much as twenty-fold and is dependent
upon soil and climate conditions. Generally speaking, Chinese garlic
has the potential to produce the most allicin.
- Allicin dissipates over a period of ± 48 hours, therefore
crushing fresh garlic is the only sure way of ensuring allicin
will be present.