Garlic has been used for thousands of years both as a culinary flavouring and for medicinal purposes. Much of the original folklore surrounding garlic has been superceded by scientific research and it is now clear that garlic does indeed have much value both as a curative and preventative treatment for many complaints. Garlic is a herb of the onion family. The garlic clove contains two sets of nutrients. Firstly, water soluable nutrients which include vitamins, enzymes, amino acids and natural sugars. Secondly, oil soluble nutrients including sulphur compounds originating from an amino acid named alliin is converted to a pungent compound called allicin which has natural antibiotic properties. Other than the pungent odor, garlic has no harmful or unpleasant side effects and can be taken indefinitely. A perennial plant which is widely cultivated as one of the most common kitchen herbs. The ancient Greeks and Romans used it as medicine. It is a native to Siberia and to S Europe where it is almost a staple food.
Ginger is a small, perennial plant which is native to south east Asia, but is grown commercially in the Tropics. The roots are harvested after the leaves have died in autumn. Used by the Chinese for thousands of years, it is considered especially valuable for feverish and inflammatory illnesses, for hemorrhage and for blood diseases. Chinese women take it for everything from normalising menstruation to easing child birth. It is an appetite stimulant and is helpful for digestive disturbances. It is a mild stimulant to the central nervous system and is used medically in the normalizing of blood pressure.


Uses:

Medicinal value: Antiseptic and antibacterial. Used also for coughs, and colds. May help prevent colds by strengthening the immune system. Lowers cholesterol levels and is medically proven to help in the treatment of heart diseases. It has a beneficial effect on blood circulation and heart action. For coughs, grate a clove of garlic and mix with honey.