The Goodness of Garlic

Celebrate 2004’s Herb of the Year.

By Susan Belsinger
January/February 2004
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Fresh garlic is known for myriad health benefits, including antioxidant protection and antibacterial, anti-carcinogenic, anti-coagulant, antifungal and antiviral properties.
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Garlic Recipes: 

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Garlic (Allium sativum) has long been used as a folk remedy for colds, coughs and flu, to repel insects and ward off the plague, as an antidote for poison and as a disinfectant. The antiseptic and digestive properties of garlic have been studied and well documented in the 20th century, and garlic faces a great future in the 21st century.

According to recently published figures in the September 2003 issue of Chemical and Engineering News, garlic closely follows echinacea as a top seller for herbal medicines in the United States.

James Duke, Ph.D., is an ethnobotanist with more than 30 years of experience working with medicinal herbs and is an Herbs for Health editorial adviser. On Duke’s list of the top five herbs for all ailments, garlic is at the top — Duke indicates 65 uses: for minor irritations such as dandruff, flatulence and insect bites; ailments like arthritis, ringworm and tumors; and serious conditions such as arteriosclerosis, cancer and gangrene. Although I’ve heard of using garlic to stave off vampires, Duke, who frequently travels in Central and South America, is the only person I know who uses garlic to repel vampire bats from biting his toes!

A Bevy of Benefits

Fresh garlic is known for its antioxidant protection and its antibacterial, anti-carcinogenic, anti-coagulant, antifungal and antiviral properties, to name just a few. Its warming, pungent flavor makes it a stimulant to the immune system. Garlic lowers fever by promoting sweating and helps to eliminate toxins from the body.

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