Down through the centuries garlic has been used as a treatment for all sorts of diseases.

Some of the most common of these treatments are for lung problems (including pneumonia, various skin disorders such as leprosy, acne dandruff, ringworm and athletes’ foot; asthma, and bronchitis, intestinal illnesses such as gastric ulcer, gastritis, constipation, diarrhea, hemorrhoid, pin worms, cholera, amebic dysentery; some arthritic illnesses such as arthritic and rheumatism; some forms of cancer, diabetes, anemia whooping cough, could epilepsy, typhus, cold sores, diphtheria and snake bites. Just to name a few and I could go on but it’s way too lengthy as to all the  benefits garlic gives to the human body.

Garlic is mentioned in the literature of all the great ancient world kingdoms: Rome, Greece, Medo-Persia, and Babylon.

The Bible clearly states that for 400 years – around 1730 to 1330 B.C., while the Israelites were slaves in Egypt, garlic was  apart of their daily diet to ward off the many diseases plagued to them, although the medicinal properties were not known to them at the time, the flavor alone was quite appealing and since it grew like a weed, as it does today, very much in abundance.

It was not until centuries later that certain substances were isolated form garlic and onions that were found to be effective against Egyptian scourges as cholera, typhoid fever, and dysentery.

Hippocrates the father of modern medicine, used garlic as a laxatives,diuretic, leprosy, chest pains, toothaches and battle wounds. Aristotle also mentions the value of garlic and Aristophanes used garlic as a treatment for male impotence.

Garlic has been used in foods all over the world throughout the history of mankind. It probably originated in Asia, but has migrated to every corner of the world. The garlic bulb is divided into 1- to 20 smaller sections called cloves, and the entire bulb is covered with a thin membrane.

Garlic may be eaten raw, however garlic. to many, may have a very strong, disagreeable odor and usually used most often in small amounts, either mixed with other foods or as a seasoning. But to many garlic has a grand fragrant aroma and delicious flavor, palatable with the right companion herbs, that makes any meal enjoyable.

The scientific name for garlic is allium sativum. Garlic is closely related to the onions, leeks, scallions and chives but ultimately belongs to the lily family. Garlic is one of the best plant sources of sulphur having about 67 mg of sulphur in every 100 grams of garlic. Garlic also enhances the adsorption of vitamin B1 (Thiamine) into the human system.

There are literally volumes of information about garlic, and I for one love the smell, taste and health benefits that go along with the garlic plant. That although the aftermath of consuming garlic may not be the most ‘rose-smelling’ of experiences, because of all the benefits associated with the ingesting garlic I take the garlic with the benefits and bad breathe too.

By Jasmine Beaupre, author