This Article is taken from The Herbalist, newsletter of the Botanic
Medicine Society. COPYRIGHT Dec 1988.
 
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Allium sativum - Garlic  (Liliaceae)

Parts used - bulb. Fresh juice is most effective.

Constituents - contains volatile oil which is composed of allicin and
sulphur related compounds plus citral, geraniol, etc.  Allicin is the
major odour principle and taste of garlic, It is generated by action
of the enzyme alliinase on alliin. Under normal conditions alliinase
and alliin are separated from each other inside the garlic
bulb. However when the bulb is cut or crushed, the two are brought
together and allinase turns alliin (a non volatile odorless sulfur
amino acid) into allicin( a pungent volatile sulphur compound.)

- also contains enzymes, mucilage, protein and lipids.
- also contains selenium-best known source, has antioxidant activity.

Properties- alterative, stimulant, diaphoretic, expectorant,
antiseptic, antibiotic, antispasmodic, cholagogue, vulnerary,
vermifuge.  

- has antibacterial and antifungal properties.

- the ingredient allicin inhibits growth of various bacteria, fungi,
amoebas.

- inhibits production of harmful bacteria in the colon, for influenza,
common cold and any types of viral infections.

- is natural penicillin - it has only 1% of the impact of penicillin
but it is more effective with gram negative bacteria than penicillin.

- lowers blood pressure and blood cholesterol- use garlic oil for
earaches.

- for prevention and elimination of heavy metal poisoning from the
body on a daily basis-due to sulphur content.

- is rubefacient and use as poultice in acute pectoral and abdominal
inflammation and for drawing pustules and boils to a head

- for canker sores

- use in cookery as an aid to digestion

- commonly used in formulas to help strengthen immunity to disease.

- onions are similar but not as strong.

Overdose- induces blisters, irritations or dermatitis in some people.

Try this Recipe

Garlic Syrup- 1/2 pound peeled garlic buds
              equal amounts vinegar and distilled water
               (enough to cover garlic buds)
              1/2 pint glycerine
              1 1/2 pounds honey

Peel the garlic. Add equal amounts of vinegar and distilled water to
cover the garlic. Use wide mouth jar, close tightly and shake
well. Stand it in a cool place for four days. Shake it once or twice a
day. Add glycerine. Shake the jar and let it stand another day. Strain
the liquid with pressure through a sieve.  Blend in the honey and
place liquid in a labeled jar. Store in a cool place.

Optional: simmer three ounces of fennel seeds and/or caraway seeds for
half an hour and add it to the mixture while it is steeping and before
it is strained. Regular dose is 1 tsp three times a day.
