Garlic wards off diseases. To continue on the plants of the kitchen very useful to look following us, here is the cultivated garlic, although the wild garlics are numerous and can be used in the same way. Digestive and depurative condiment, rich in minerals: phosphorus, magnesium, manganese, iron, copper, iodine, sulphur, it has interests that go beyond its legend as an anti-vampire instrument…
Known for its vermifuge properties, it was transformed into a necklace for children to ward off worms such as pinworms or roundworms during their migration to the lungs during full or
new moons.
Garlic is a very good antiseptic, which was used during plague episodes in the famous vinegar of the 4 thieves. When you eat its raw pods, it is useful in case of fever and respiratory or digestive infections (infectious diarrhea). It is a good flu preventative and regulator of blood pressure and cholesterol. On the other hand, it is contraindicated for fragile stomachs and intestines.
Eating garlic has many virtues but garlic is not always pleasant to ingest… So how to use it? Fresh and raw as much as possible to keep its virtues. Several options are available to you in
apart from consumption as a condiment like the decoction of the pods, very difficult to drink all the same. Water can be replaced with milk to improve the taste. This formula is interesting on respiratory diseases in particular.
In alcoolature, to use on bites and to disinfect wounds (you can try maceration in vinegar instead of alcohol) or as a cure to fight once morest hypertension and arteriosclerosis.
If we crush garlic, it can be applied to corns, calluses, warts.
As a syrup once morest coughs and respiratory ailments and as a vermifuge, here is the recipe proposed by Claudine Luu: 10 peeled garlic cloves for a bowl of cold water. Bring to the boil then infusion for 2 to 4 hours off the heat. Filter the maceration, weigh the liquid and add the same amount of
sugar. Bring to the boil until you get a syrupy liquid. Good tasting !
