Garlic (Allium sativum)

Traditional use

Garlic has been used for centuries across cultures as both food and medicine. In traditional European folk medicine, it was a go-to remedy for earaches, intestinal worms, and menstrual imbalances. Its strong, warming energy made it particularly useful for clearing cold, damp conditions and supporting immune and circulatory function. Garlic was often eaten raw, steeped in vinegar or oil, or used in poultices to draw out infection and ease local pain.

Clinical Discussion

Garlic is a potent antimicrobial herb, used primarily in dietary or fresh medicinal form. Its key active compound, allicin, is formed when the enzyme alliinase converts alliin after the clove is chopped or crushed. It’s best to let garlic sit for 10–15 minutes after chopping before eating or cooking to maximise this reaction.

Because alliinase is deactivated by stomach acid and heat, raw or lightly cooked garlic is more medicinally active than heavily cooked forms. Allicin is partially excreted via the lungs, making garlic especially useful in respiratory infections. It acts as a mild expectorant, helping shift wet coughs, particularly those linked to asthmatic symptoms.

Garlic has a wide range of therapeutic uses:

• Antibacterial, antifungal, and antiviral – used for infections, including thrush, ringworm, and the common cold.

• Cardiovascular support – shown to help reduce cholesterol, lower blood pressure, and support overall heart health.

• Digestive support – high in prebiotic fructans, feeding beneficial gut flora and improving microbiome diversity.

• Immune stimulant – used preventatively during cold and flu season.

A traditional syrup made by layering chopped garlic with honey or sugar is a simple and effective cough remedy, particularly in children (in small, diluted amounts).

Note: High doses of raw garlic may cause gastric irritation or nausea in sensitive individuals. Garlic can also thin the blood and should be used cautiously alongside anticoagulant medication.

Cultivation/Harvesting

Garlic is a hardy bulbous perennial, typically grown as an annual crop. It thrives in full sun and loose, well-drained soil with moderate fertility.

• Planting: Sow individual cloves (pointed side up) in autumn or early spring, spacing them about 15 cm apart. Autumn planting typically yields larger bulbs.

• Growing: Keep well-weeded and watered during dry spells. Garlic does not compete well with weeds.

• Harvesting: Unearth bulbs in mid to late summer, once the leaves begin to yellow and wither. Gently lift with a fork and allow to dry (cure) in a warm, well-ventilated space for 2–3 weeks before trimming and storing.

• Storage: Keep bulbs in a cool, dry place. Properly cured garlic stores well for several months.

Garlic also makes an excellent natural companion plant in the garden, helping deter pests such as aphids and fungal diseases when grown near roses, tomatoes, or fruit trees.