Ben and I just got home from Hawaii. Which may lead to you to ask “Why isn’t this post entitle ‘Hawaii’ ?!?!” To which I would respond that this is MY freakin’ journey, buddy, and if I’d rather be grateful for garlic that is my prerogative. If you don’t like it you don’t have to read it. Got it?
Now that we’ve got that straightened out, let me continue. In Hawaii we were listening to a radio talk show about a guy who wrote a book called Grow Your Own Drugs. After the obligatory jokes about how often that book is probably mistakenly purchased, we got back to listening to interview. James Wong’s book is full of recipes for natural remedies for everything from bug repellent to athlete’s foot. Almost all of his recipes use only herbs and essential oils and none of them have poisons or toxins in them. Towards the end of the interview, the question was asked “What is your favorite herb/natural remedy?” to which the author replied “Garlic”.
Although not exotic or rare, I can understand why someone would choose garlic as their favorite herb. I’m not a doctor or an herbalist, but I’ve read enough to know that garlic is good for all sorts of ailments. It’s an anti-fungal, it’s reputed to be amazing for the the immune system, and if you eat enough of it it’s supposed to keep mosquitoes (and most people) away. I even recently read that there have been studies recently that show that there’s a possibility that garlic could help with heart disease, high blood pressure and even cancer.
It thrills me to read about all the health benefits of garlic. Perhaps this is because it’s such a pleasure to eat and the thing I love best about garlic is it’s contributions to the culinary world. Ever since it “sprouted out of Satan’s left footstep as he departed from the Garden of Eden” garlic has been enriching our lives with it’s wide variety of flavors, from the spicey, pungent taste of raw garlic; to the complex, savory taste of sauteed garlic; to it’s sweet, almost candy-like taste when roasted. I love that I can always count on this beautiful, pearly bulb with it’s adorable, individually wrapped, little cloves to add flavor to almost any dish I make. When I cook, garlic will often be the primary spice that I use, if not the only spice.
I must say I’m not surprised about fantastic medicinal properties of garlic. This little hero of a plant has always had a special place in my heart. It brings back memories of sitting around the table with my family, enjoying a wonderful, home cooked meal. And, although I’m far from being a master chef, I can throw a little chopped garlic in with some olive oil and spinach and get a fragrant dish and looks and feels truly gourmet. Garlic is a health booster, a self-esteem booster in the kitchen, and I’m very grateful for it’s existence in my life.
I have been a garlic addict for years and fully support and agree with this entry. Garlic has kept me healthy while traveling the world, I have fond memories of sitting in a train station in Paris while waiting 4 hours for my train (unable to leave) and shoving cloves of raw garlic in my hamburger because I felt the inevitable traveler’s cold coming on. In addition, raw garlic on a baguette with olive oil and salt sustained my breakfast needs for months while living the hippie life on the beach. And when most needed (on a crowded train or economy flight) Garlic has blessed me with additional seat room, as the pungent odor cleared the way. While I have not yet had the opportunity to use it against vampires (and am not sure I would want to; encountered with a true vampire I might chose the bite), whether for medicinal or pleasurable purpose, Garlic has truly enriched my life!!!!