Meet Allium sativum – Garlic
Family: Amaryllidaceae
This botanical family is often referred to as the Amaryllis family. It’s a bulbous plant typically with linear leaves. The flowers usually bisexual (hermaphrodite), symmetrical, arranged in umbels on the stem, and pollinated by bees and other beloved garden pollinators. The petals and sepals are undifferentiated as tepals, which may be fused at the base into a floral tube.
The family, which the botanists designated in 1805, contains about 1600 species, divided into about 75 genera, 17 tribes and three subfamilies.
Allium is the genus of garlic, and sativum indicates the species of our hard and soft neck garlic.
It’s related, as you might imagine (and I hope you do) to the onion, shallot and leek. It’s considered native to central Asia, and has a long documented history of use, over 7000 years, in the Mediterranean, Africa, Asia, and Europe. It was honored as Food and Medicine in ancient Egypt. It’s honored as a Food and Medicine my home, thank you very much.
As a backyard farmer, I honor Allium sativum, garlic, which is sometimes – and disrespectfully so – referred to as the stinking rose for its wild and generous nature. When my spouse ‘n’ I moved to the little patch of Mohican territory that we call home, there was garlic growing in the tiny garden. It had been “neglected” and I began tending to it… spreading out the “seed” and dividing the bulbs to replant every autumn, until modest harvests evolved to respectable harvests. The original lady of the house was named Edith, and so I call this garlic Edith’s garlic. In the last 30 years I can probably count the number of times I’ve purchased garlic for kitchen use on one hand. In 2015 I purchased garlic for planting, since the season’s yield was unusually puny. Since then, I have purchased garlic for planting to try different varieties and see which ones might adapt best to our changing climate. I’m still challenged by this.
Aside from the garden garlic, I have Allium sativum growing free ‘n’ wild around our little acre, in this bed and that, and I am grateful. Of course, there’s the wild Allium Canadensis and the introduced Allium tuberosum growing here and there as well.
Harvest: Leaves, stems, scapes, flower heads, bulbs.
Harvest the scapes (and leaves), spring to summer, as they mature sprout and curl. Harvest the bulbs, in midsummer, after aerial parts are browning and dying back. Plant the bulbs in autumn.
Taste: Pungent.
Humors: Hot and dry.
Actions: antibacterial, anticoagulant, antifungal, Anti-thelmintic (combats parasitical worms), antimicrobial, antispasmodic, immunologic, cholagogue (promotes the discharge of bile), diaphoretic, hypotensive, and more.
Constituents: Alkaloids, amino acids, phytoestrogens, sulfur compounds, Volatile oil, and more.
Contraindications: Allergies, hot-n-dry constitutions, used in moderation it is considered universally safe.
Uses:
Garlic has a longstanding history as food and Medicine around the world and has been used for treating an array of ailments, and is often considered to be most valuable for its medicinal qualities when used fresh (unheated) and/or dried. I leverage the virtues of garlic fresh, dried and cooked, and honor the potential of Medicine and flavor that’s extracted in any preparation.
This is one of those botanicals that I use almost daily in one form or another as food and Medicine – raw, cooked, fresh and dried, infused in vinegar, honey, water.
Garlic is revered for supporting cardiovascular health. Susun Weed says “a four-year study found women who ingested 900 mg (1/4 teaspoonful) of garlic powder daily had 18 percent less arterial plaque than those taking a placebo.” She also suggests that eating a half a garlic clove a day will – noticeably – lower high blood pressure. It is also credited for preventing blood clots, reducing platelet clumping and clotting (thus reducing the chances of stroke). It’s been used to lower blood pressure, blood cholesterol, and is a botanical that supports the cardiovascular system in a holistic way. Susun Weed refers to garlic as “a great friend to old hearts.” Rosalee de la Foret suggests that regular use of garlic “can optimize cholesterol levels and improve cardiovascular function.”
So, one can see from this why garlic is beloved around the globe. Right? I know I 💕 garlic! ::nods::
It’s considered to be a highly effective anti-microbial plant, acting on bacteria, viruses, fungi, and alimentary parasites, to the point where it’s referred to as antibiotic, a term that bothers me for reasons I both understand and don’t. Having said that, I’ve used it to stave off infection, dosing fresh plant matter tincture throughout the day at first sign of heat/flame/fever.
Guido Masé describes garlic as, “Directly antiviral, ameliorates influenza symptoms, and its pungent compounds have been found to reduce cytokine storm. 3-4 cloves daily is ideal, as close to freshly cut as possible (chop first).”
That said, garlic is a great fiery herb for colds (and other infections) which is why it’s a core ingredient in so many Fire Cider formulas. I make an infused honey syrup with garlic, which is nice to have around during cold season. I’ve tinctured it though rarely use it in that form. And I love it in Fire Cider, or any infused vinegar.
It’s also touted as a cancer preventative, and blood sugar stabilizer.
Topically, garlic has been traditionally used as an infused oil for earache, often with other herbs, as well as for fungal infections like athletes’ foot.
And so much more.
Dance with Allium sativum – Garlic
There are countless ways to dance with garlic, as it is – for me – a foundational botanical that beautifully coalesces the contemporary and conventional definitions of food and Medicine.
Garlic Honey
Fill a jar with fresh garlic cloves, peels on or off, sliced, chopped, minced – whatever inspires you in the moment. Cover with honey and let sit for a few days (or many months) before using. I let mine macerate in the honey for 6-8 weeks then (often) strain the honey into a bottle, and use the garlic solids in/as Food.
Take a spoonful at first sign of symptom, or any time.
I love it in salad, veg, and meat dressings to add that sweet, savory medicinal deliciousness.
I’ve kept strained garlic honey – at room temp – for more than two-years (before it was used up) and unstrained for about a year (for the same reason). I have no clue how long this delicious tonic stays viable. Honey is indefinitely stable, but with the addition of fresh organic matter, I imagine its shelf life may have a limit, even if it be a ferment start. But it’s so good that you’ll use it up before this even becomes a concern.
Garlic Oil
I make only as much as I’ll use in a month or two. I usually keep it in cold storage to protect and extend its viability. Here’s some ideas to get you making your own…
Mince fresh garlic cloves, place in a pot, cover with olive oil, heat over low-to-moderate flame until the sound of sputtering is heard. Remove from heat and let cool. Repeat this a several times, being careful not to burn the garlic. Strain the oil into a jar, label and enjoy. Use the remaining garlic solids in or on food as inspired. Keep refrigerated to extend its “shelf life.”
Also, garlic oil may be made in a dehydrator, or at air-temp, as one might for any herbal infused oil for topical use – to harness the medicinal qualities credited to it in its fresh, unheated state. I’ve used this method for medicinal topical use.
Garlic Lemonade
Mince a few cloves of fresh garlic and place them in a 1-quart mason jar. Fill the jar with boiling water, cover and steep for 30 minutes. Strain the infusion to remove the garlic solids (and feed them to your dog, or chickens, or self!). To the strained liquid add the juice of one whole lemon. Sweeten to taste with honey. Sip warm, as often as needed or desired. – adapted from Aviva Romm
Leah Penniman’s Soup Joumou
1 lb Kabocha squash or Caribbean pumpkin, peeled and chopped
½ pound roasted, shredded chicken or beef (optional)
8 cups water
4 cloves garlic, crushed
1 celery stalk, chopped
1 large onion, chopped
2 potatoes, chopped
½ lb. cabbage, chopped
1 turnip, diced
2 carrots, chopped
2 leeks or scallions, chopped
1 cup sweet corn, fresh or canned
1 tbsp chopped parsley
1 whole scotch bonnet pepper or other spicy pepper
¼ lb pasta (optional)
1 tbsp lime juice
2 whole cloves
1 can (12 oz) whole coconut milk
Salt, pepper, and thyme to taste
Dash of sweetener (optional)
Coat the squash/pumpkin in a bit of oil, spread out on a baking sheet, and roast in a 375 F oven until golden brown and tender (about 40 to 45 minutes). Simultaneously, in a separate pan, roast the remaining vegetables (except corn, parsley, hot pepper) in oil and a bit of salt until golden and tender.
Blend the cooked squash with coconut milk in a blender or food processor.
Mix the squash-coconut mixture with the water and bring to a low boil.
Add the roasted vegetables, as well as the corn, parsley, and hot pepper.
Add the spices, optional sweetener, and lime juice to suit your taste.
Cook for 15-20 minutes to blend the flavors.
If you are using pasta, add it when there are 10 remaining minutes of cook time. Enjoy!
Tips/Techniques: The squash and hot peppers are essential ingredients. All other ingredients can be substituted with similar vegetables that are locally available, such as kale or tomatoes for example.
The above is just one of countless recipes that leverages and celebrates the flavor and Medicine of garlic.
Other ideas:
Garlic Dip
Garlic Infused Vinegar
Garlic Pesto
Garlic Toast
Garlic/Ginger broth
Bottom Line: If you eat it, get some garlic in/on it.
And here’s a list for you to consider of potential ways to dance with garlic . If you’re familiar with my usual list, you’ll see it’s much shorter as I’ve removed things like tea and hard candy, as they just don’t appeal to me. Your mileage may vary. So, in your botanical dancing, should you discover something that delights you, please share your experiences and additions with us!
· tincture
· infused vinegar
· infused oil
· salves/balms
· compress
· poultice
· baths, soaks, sitz baths
· syrup
· jelly
· infused honey
· capsules
· steam
· bath and culinary salts
· medicinal pesto (for external application)
· beads, pendants, talismans
· spiritual healing - baths and healing ceremonies
· food, food, food
· etc.
resources:
Rosalee de la Forêt, Alchemy of Herbs, book and site
David Hoffman, Medical Herbalism
Guido Masé, Herbal support for Influenza
Aviva Romm, 7 Natural Cold Busters
Susun Weed, Do You Love Garlic? She Loves You!, susunweed.com/An_Article_Garlic.htm
The Benefits of Garlic for Poultry: backyardpoultrymag.com
Personal notes from multiple sources
Personal experience
Peace. 🕊
