There’s a famous phrase in natural medicine, often credited to Greek physician and philosopher Hippocrates: “Let food be thy medicine, and medicine be thy food.”
Garlic (Allium sativum) is a perfect example of this philosophy as a potent medicinal herb most of us have in our kitchens. As famous for its distinctive smell as its culinary or medicinal uses, garlic is mentioned in the literature of the ancient Babylonians, Egyptians, Greeks, Hebrews, and Romans. There is some evidence that the plant has been used by humans since the Neolithic Age, with written accounts by the Sumerians (2066–2100 BCE) being some of the oldest known.
A staple in many cuisines around the world, there is also much documentation of garlic’s beneficial effect on the cardiovascular, digestive, immune, and respiratory systems. Garlic has a long history as a remedy for lung conditions and infections like asthma, bronchitis, and influenza. This makes it a perfect herb to have on hand for the late winter season, when respiratory infections are more common.
THE HISTORY OF GARLIC
Garlic has been cultivated by humans for so long that tracing the plant's true origin is difficult to determine, making the plant an “edible antiquity.” Garlic bulbs were even found in Tutankhamun’s burial chambers.
In some literature, garlic is listed as a native to Asia and Sicily, and spread from there to southern Europe. It has been cultivated and traded by the Egyptians, Romans, Greeks, Germans, Japanese, and eventually North America. Originally unknown to middle, northern, and western Europe, the Romans brought it to both the Celtic and German people. The ancient Greeks were introduced to garlic through Egypt and Asia. A garlic salt broth called Skorodalme was a favourite of the Greek people, but hated by the aristocracy.
Hippocrates considered garlic a diuretic, laxative, and emmenagogue and used it to treat pneumonia. Pythagoras called it the “king of spices,” and Hildegard von Bingen recommended it for jaundice. The Benedictine monks grew garlic in their monastery gardens to treat the plague and other diseases. In the 1500s, there was a well-known German saying that roughly translated to: “Eat garlic and pimpernel, and you don’t die so quickly.”
The city of Marseille, France, was ravaged by the bubonic plague in the 1700s. While the sick lay dying quarantined at home, a gang of thieves passed through the city robbing with impunity and seemingly immune to the terrifying disease. Four of the thieves were caught and offered authorities a recipe consisting of garlic, wine, and vinegar. They called it “vinaigre des quatres voleurs” (vinegar of the four thieves). Certainly, the thieves of Marseille agreed with the Germans' assessment of garlic!
Garlic is equally famous for its “pungent” and “disagreeable” smell as its medicinal benefits, which makes it unpopular with many people. William Shakespeare considered the smell of garlic to be a sign of “vulgarity,” which was a common opinion among northern Europeans at the time. The English even used “garlic eaters” as an insult to hurl at enemies. Both the French and Greek aristocracy considered the plant to be for commoners only, and the Romans mostly fed it to soldiers, seamen, and slaves.
PLANT DESCRIPTION
Garlic is a member of the Liliaceae plant family, which also includes onion. The name originates from the Anglo-Saxon gar and lac, which mean “spear” and “leek.” The stem (or stalk) is around two feet high with long, narrow, flat, grass-like leaves. The compound bulb is made up of individual cloves, clustered together around the stem and enclosed in a whitish skin. Although the cloves contain the true medicine, the stalks can also be used in salads and garlic butter. All parts of the garlic plant, however, have the famous strong odour.
Garlic was originally a perennial plant, but many gardeners today like to grow it as an annual. Planting season is early spring (Feb–March) and bulbs are harvested in August, when the leaves start withering. Garlic prefers the sun and does best in rich, moist, and sandy soil.
MEDICINAL PROPERTIES (BY SYSTEM)
Despite its stellar reputation in folk and herbal medicine, garlic was rarely mentioned in pharmacopeias. Considered a heal-all or panacea to some, others were skeptical of garlic's reported “powers.”
Allicin (dialyl disulphide-S-oxide), a sulphur compound, is given the most credit for garlic’s medicinal benefits; sulphur itself is considered to be a universal antiseptic. Cellular disruption by crushing, bruising, or slicing the bulbs causes a chemical reaction where the enzyme alliinase converts alliin (another sulphur compound) into Allicin. This makes fresh garlic the best source for medicinal uses.
Respiratory
Garlic’s volatile oils are mainly excreted through the lungs, making it extremely helpful for many infections and conditions of the respiratory system:
- Chronic bronchitis
- Respiratory catarrh
- Recurrent colds
- Influenza
- Asthma
- Hoarseness
- Coughs
- Difficulty breathing
- Whooping cough
One reason why garlic may be so useful in treating colds and flu is its expectorant action. Allicin’s “irritating” properties cause the body to expel excess phlegm from the lungs. Garlic poultices have been a popular home remedy for chest conditions since the 19th century. Poultices were even mentioned in regular medical textbooks as an effective, though disagreeable, remedy for persistent colds.
Cardiovascular
Garlic also has many positive effects on cardiovascular health. It lowers bad cholesterol (LDL) and triglycerides, while also raising good cholesterol (HDL). Garlic has been shown to inhibit platelet-activating factor (PAF) which thins the blood, reducing the risk of clots and heart attacks. It also helps prevent the peroxidation of fats in the blood, which can contribute to atherosclerosis. The risk of thrombosis, hypertension, heart attack, and stroke are also lowered with garlic consumption. Additionally, there is evidence that garlic can be useful for both low and high blood pressure. Methyl-allyl-trisulfide, another of garlic’s sulphur compounds, helps lower blood pressure by dilating blood vessels.
Digestive
Once considered a digestive aid, garlic was believed to keep the coating of the stomach healthy and help with flatulence, cramps, and diarrhea. Later research showed that garlic supports good bacteria while killing bad bacteria, fungi, viruses, and parasites in the digestive tract. Garlic is specifically indicated for cases of pinworms (Oxyuris spp.)
Garlic is antibacterial against:
- Staphylococcus aures
- Mycobacterium
- E.Coli
- Bacillus spp.
- Salmonella
- Proteus spp.
Garlic is anti-fungal against:
- Candida spp.
- Aspergillus spp.
- Tinea spp.
Immune
The antibiotic properties of garlic are useful whether used topically or taken internally. Unlike pharmaceutical antibiotics, repeated use does not produce resistant bacterial strains. In fact, garlic appears to also help deal with notorious antibiotic-resistant strains: staphylococcus, mycobacterium and salmonella. Allicin’s antibacterial effect is said to be similar to penicillin.
Garlic is also a potent immune system stimulant. Studies have shown an increase in immune function after garlic consumption. This includes an increase in phagocytes, B-cells, and T-cells—involving all three levels of the immune system. One constituent of garlic, diallyl-trisulfide, has been found to specifically activate macrophages and natural killer cells, while also indirectly stimulating antibody production.
Multiple studies have shown garlic to have cancer-preventing properties as well, especially against cancers of the digestive tract. Garlic appears to have anti-mutagenic activity that helps the body fight the growth of cancerous cells.
There’s been some promise for AIDS patients in pilot studies with garlic. After the trial, there was an increase of natural killer cell activity, which had been much lower at the start of the trial.
Opportunistic infections such as candida and herpes all improved, with one participant who suffered from a chronic sinus infection for more than a year, finally finding relief.
Integumentary
Garlic can draw infections out of wounds, boils, and even slivers when used as a poultice. This is likely why it was such a popular topical antiseptic for wounds during WWI and has been traditionally used on hard swellings, sores, and tumours.
When used as a wet compress on the skin, garlic can clear up athlete’s foot and fungal scalp infections, both of which are caused by Tinea spp. As a mouthwash, garlic can help bacterial and fungal infections in the mouth.
CONTRAINDICATIONS & SAFETY
- Garlic can cause skin irritations, though these are considered rare.
- Gastrointestinal discomfort (e.g., heartburn, nausea, diarrhea, vomiting, burning of the mouth), especially at higher doses on an empty stomach or in people with sensitivities
- Take caution when combined with certain prescription medications (e.g., anti-hypertensives, anti-coagulants, and/or platelet aggregation inhibitors). It’s important to consult your healthcare provider.
- When using garlic topically as a poultice for wounds, it’s important to use a heavy oil, like olive oil, on the skin first. This will act as a barrier and protect the skin from the sting or burn of fresh garlic juice.
- Contact dermatitis has been reported with prolonged contact.
- Caution is advised when taking garlic before and after surgery.
- Occupational asthma has been reported.
- Due to its warming nature, garlic is not recommended for those with “hot tempers.”
- Some people have difficulty digesting garlic and onions.
PREPARATIONS & APPLICATIONS
Garlic can be infused successfully into alcohol, vinegar, acetic acid, and boiling water to preserve its medicinal properties; however, herbalist Michael Tierra does not recommend boiling garlic, as the temperature destroys certain elements.
Fresh Raw Garlic
- 1 clove eaten daily as a prophylactic (preventing disease)
- 1 clove 3x per day for acute infections
Garlic oil
-
8 oz garlic cloves (peeled and crushed)
- Olive oil (organic or good quality)
- Peel garlic cloves. Wash hands and cloves thoroughly.
- Add cloves to a wide-mouthed jar with a lid. Pour enough olive oil to cover the garlic, but leave at least 1-inch space from the top of the jar.
- Close the lid and let the oil stand for 2–3 days in the refrigerator.
- Strain oil and use within 30 days.
Shake the jar a few times per day.
Take 1 tsp of garlic oil every hour for colds, flu, fevers, and infectious diseases. Garlic oil can also be used in the kitchen for sautéing vegetables, salad dressings, or drizzled over bread.
CAUTION: Garlic peel can contain bacteria and/or mould that can contaminate the oil. Wash both hands and (peeled) garlic cloves thoroughly before adding to the oil.
