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Glorious Garlic!
13 years ago
| Nutrition
That wonderful bulb of garlic, and all of the recipes that can be made with it. And what is their too mention of the healthful benefits of this lovely little plant from the Lily family? I love to cook with garlic in any way. I know it's very good, and good for you. I even see the old timers around here carrying the garlic with them and just taking out a clove to chew on even! They all look healthy, but having a close up conversation isn't too easy either, but I caught on and realize the benefits of garlic. It is readily available just about anywhere and inexpensive and goes a long way. Sometimes a little olive oil and garilc with parsley over pasta, what a dish. Fast, easy, and healthy. Of course garlic bread on the side!
Easy to grow too!
13 years ago
Garlic is really easy to grow too. Just put a clove in the ground in the fall, and in the Summer, you'll have a big fat bulb of the healthy stuff! I grow two kinds each year, and it lasts me the year. is a great supplier.
Garlic Galore...
13 years ago
Hey Graham, thanks for that great site. I am going to save that one, and I never grew garlic, but will try it out.
No garlic for DVT sufferers :-(
13 years ago
Yep that's true and sad. Having lived on the Continent for over 30yrs, you can imagine that almost no dish was without garlic. It is very good for you indeed and will cure all evils (not even Dracula could hold out against garlic). If you ever get a scorpion bite or some other poisoning from some nasty beastie, eat a whole garlic as a cure. However, if you are on anti-thrombosis medication (Warfarin over here), garlic is very much out as it negates the effect (as Warfarin is rat poison so you see how garlic works). Put a sprinkling of garlic salt into all dishes (apart from desserts) and you will probably live longer. Tastes good too in moderation. Gari
Thanks for the tip, Graham
13 years ago
I really love garlic too! My mom is allergic to it, poor thing, so I hope I don't end up that way. I've always wondered if it's possible to OD on garlic. My father-in-law says yes (apparently, he did) and some trips to restaurants like The Stinking Rose and Buca di Beppo may almost prove it true. For me, it's never enough! -Alicia
13 years ago
Alicia C. I have the Stinking Rose Cookbook and have made almost every recipie in it including the garlic ice cream! I did it on a lark and it was good, believe it or not!
More Garlic!
13 years ago
Amelia C., I also have that cookbook but haven't tried anything from it yet. Now that you've mentioned it, I'll have to try something this weekend! Did you try the Bagna Calda? And if so, how did it turn out? Gad, my mouth is watering now! -Alicia
13 years ago
It's Garlic festival time!! Gilroy, CA July 23-25. Last year the attendees consumed 4 tons of the locally grown garlic!! http:/www.gilroygarlicfestival And in North plains, Oregon it's Elephant garlic days-August 20-22-yes garlic ice cream and this year Garlic beer.
OK... garlic beer...
13 years ago
Where is this place... I'm going!
garlic recipes
13 years ago
Hi everyone! I am just new on care2 and would love it if you could send me some garlic recipes. The garlic icecream sounds weird and I would like to give it a try....Thanks in advance!!! ( any recipes can be sent to my care2 address or hotmail address)
ahhhh..yes glorious garlic.. garlic butter
13 years ago
I like to keep garlic butter on hand.. I use it for everything to make impromptu garlic bread to using a little on chicken breasts/steaks when I grill. Gives such a lovely flavor. For a 1/2 cup, combine 1 stick butter with 1 clove crushed garlic. Place butter mixture on wax paper and shape into log. Refrigerate until firm.. use as needed...... great on steamy roasted homefries.... also corn on the cob... especially grilled corn.
Garlic Basil Tomato Pie
13 years ago
This is a great Saturday lunch served with a salad of mixed greens, vegies, and a nice balsamic vinegar dressing (raspberry is my fav). 1 (8oz) can refrigerated cresent dinner rolls 4tbsp olive oil 1/2 cup chopped fresh basil 2 cloves garlic minced 8 oz provolone cheese, thinly sliced 8 plum tomatoes, thinly sliced lengthwise, seeded 1/4 cup grated parmesan and romano cheese Freshly ground black pepper Heat oven to 375. Lightly spray 10" pie pan with nonstick cooking spray. Separate dough into 4 rectangles. Place rectangles in spray-coated pan. Press evenly over bottom and up sides; firmly press edges and perforations to seal. Prick dough with fork. Bake for 15 to 17 min. Cover to keep warm. Arrange half of the provolone cheese slices over partially baked crust; top with half of tomatoes. Sprinkle with 2 tbsp of parmesan cheese/romano cheeses. Repeat layers with remaining provolone cheese. Spoon basil mixture over pie; sprinkle with remaining parm/romano cheese, then grate fresh pepper on top. Bake for 15-18 min or until cheese is melted and crust is deep golden brown. Let stand 5 min. (just like cold pizza.. this is great cold too...a very good "raid the fridge at midnite" choice)
13 years ago
I have to start paying attention when I post a recipe.. I type so fast and so busy.. I don't usually go back and check.. lol in the above recipe.. the "basil mixture" is the olive oil, basil and garlic mixed until smooth in a blender or food processor.. just wanted to clarify that..
garlic soup
13 years ago
don't you just adore onion soup? well instead of onions make it with about 15 cloves of garlic(chopped) and a rich beef broth. do exactly the way you cook onion soup. Ladle into bowls and top with a slice of french bread and do the melted cheese thing if you'd like! Boy does it ever get rid of a stuffy nose!
Garlic grows hair on your chest!
13 years ago
We ate lots of garlic in my father would grow it and it went in everything. He would make garlic sandwiches which we all loved to eat. Toast with butter and chopped garlic and a sprikle of salt mmmm it was yummy. There were 3 girls in our family and my father used to love to telling us that the garlic would grow hair on our chests!
13 years ago
especially on toasted bread, YUUUUUUUUUUUUUUUUUMMY!
This is a heaven of a discussion
13 years ago
I love garlic! I'm excited to see all the input about it. When I make salsa I used loads of garlic and, when I'm selfish and making it only for yours truly, loads of chiles. If there's not a chile/chili site already I'm going to start one. Anyway, Japan they have pickled garlic as a beer snack. Strangely, though, the more traditional Japanese pallete tends to shy away from such pungent flavors as garlic. Their remarks concerning Chinese food was that it had lots of oil and garlic. When I make garlic bread like to eat with pasta, etc, I usually melt butter (real butter) with equal parts of olive oil. I use as much garlic as I can with assorted herbs (oregano, basil, etc) and spices (black pepper, salt, nutmeg, etc) and slightly sautee them (or throw it in a microwave for a shortcut) to blend the flavors. Then I spoon it over the halved french or Italian loaf.
Garlic as insect repellant
13 years ago
I'm sure most of you here have knowledge that garlic, along with most pungent herbs, is a good insect repellant. Not necessarily to put on oneself but to keep them away from places. I boiled garlic, jalapenos, and mexican bay leaves and strained the water into a spray bottle. I have been spraying this around the porches to discourage wasps from building nests around there. Seems to be working. I put up a new streetside mail box. Some small ants decided they thought it would make a great home. So, I put a couple of crushed garlic cloves in the box and the ants immediately cleared out. I had heard that this would work but never seen it. They hated the stuff! Why use chemicals?? There were one or more rats in the attic this past winter. I have heard that they don't like garlic either. I'm going to strew garlic all over the attic this fall to hopefully discourage them from returning to their winter vaction home.
Garlic ice cream
13 years ago
Here is the recipe-I may try it over the weekend-I have one of those Krups ice cream makers. 1 to 1 and 1/2 tbps. gelatin 1/4 cup cold water 2 cups milk 3/4 t0 1 cup sugar 1/8 tsp. salt 2 Tbsp. Lemon juice 2 cloves garlic minced 2 cups whipping cream Soak the gelatin in cold water. Bring the milk, sugar and salt to a boil. dissolve the gelatin in the hot milk mixture. Cook for a few minutes. Then add the lemon juice and garlic. Chill the mixture until slushy. Whip the cream until thick but not stiff and fold into the milk mixture. Freeze either in a foil covered tray or in an ice cream maker.
13 years ago
My 17 month old daughter loves to munch on raw garlic. It amazed me. I was chopping some one day, and she LOVES to eat, so I gave her a tiny sliver thinking she would spit it out...nope, she gobbled it up and wanted more! My grandmother gives her dogs garlic to keep the worms (ring, heart, and the like) away!
my wifey...
13 years ago
will be loving those 'heavenly-garlic' recipes, keep them coming guys! (",)
13 years ago
Garlic has many medicinal properties. Clean bowels is one of them. But daily intake of gralic protects you against many common diseases including influenza. Ayurveda actually offers garlic pills for people.
13 years ago
I know when my sinuses are acting up I will chew garlic raw.......not too many will come near me then though. In the summer months when the grill is fired up I love to just put the garlic on the grill for a few minutes.......tastes great and makes a good spread for hamburgers.
yes Bonnie!
13 years ago
I also like to combine minced garlic with butter.. that is great on burgers when you first start grilling them.. or add the minced garlic to the meat before you form it into patties.. yummmm!
Anyone out their Polish?
13 years ago
A coworker of mine of Polish descent told me of an experience he had dining with some Polish immigrants. He said that on each person's plate there was a clove of fresh garlic to eat as a condiment, sort of like what we do in Texas with Jalapenos, or with a pickle slice. Anybody ever heard of fresh garlic being served as part of Polish traditional cuisine? Curious.
garlic herb vinaigrette
13 years ago
This is a fantastic dressing on numerous salads! 2 cloves garlic minced 1/2 tbsp chopped basil 1/2 tbsp chopped oregano 1 1/2 cups olive oil 1/3 cup wine vinegar 1/2 tsp salt 1/4 tsp pepper combine everything in a jar with a screw-top lid... shake well, serve at room temperature.
Eggplant/Garlic Spread
13 years ago
This is great on toasted french/italian bread! Baba Ghanoush 1 eggplant 1/4 cup lemon juice 1/4 cup tahini 2 tablespoons sesame seeds 6 cloves garlic, minced salt and pepper to taste 1 1/2 tablespoons olive oil Directions 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. 2 Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off. 3 Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Garlic potatoes
13 years ago
Potatoes:1 kg. Garlic: 5-6 cloves chopped finely. Tomato Puree: 1 bowl Sugar/honey: 1tsp. Black pepper: 1 tsp. Red chilly powder: 1/4 tsp. Green chillies: 1-2 chopped finely Soy sauce: 1 tsp. Vinegar 1/2 tsp. Olive oil: 1 tbsp. Vegetable oil: 3 tbsp. Corn flour 3-4 tbsp. Salt: to taste Spring onion: 1-2 chopped finely.(granish) Dice the potatoes into fine finger chips.Soak 'em in salt water for about ten minutes. Take 'em out. Roll these loosely in corn flour. Fry them in veg oil. Like finger chips. Take a pan. Pour in olive oil. Add garlic. Fry it well. Don't brown it. Add tomato puree, spices, suaces. Finally add a mixture of cornstarch dissolved in water to thicken the sauce. Pur the sauce over the potatoes and serve hot. Adding red chilly powder and green chillies is optional. It depends on how much spice you can handle. Garlic makes spicy food easy to digest.
Charlene S.
13 years ago
Thank you so much for that garlic icecream recipe... I have been wanting to try some for years... A friend of mine went to a garlic festival somewhere and raved about the garlic icecream... I love garlic in everything! Well almost everything! Can't wait to try this!
Raw Garlic...
13 years ago
Well, I'll still say that I love that glorious garlic raw too! I take a nice sized clove and dice it up and just swallow it. Done. Many of the old timers do that, and they seem to be doing very well. My neighbor says she doesn't need to have garlic, because the smell of the garlic when I do cook with it just perfumes the air and she feels like she had it already! It's nice to season a nice olive oil with fresh garlic too, but careful to not leave the fresh cloves in there too long. Only a short time because bacteria can form.
Garlic raw...
13 years ago
I know friends who will eat raw cloves of garlic when they feel like they might be getting sick. A friend of mine made me a really nice garlicherb broth/tea in a french press coffee thing once and that worked so well! we just chopped up some garlic cloves and some fresh herbs we had on hand, iI think it was thyme, sage, basil and mint at the time, threw it in the bottom of the french press and poured over the hot water and let it steep and then pressed.. that works well if you don't want the chunkc... but I like to have the garlic chunks too One of my favorite treats when I go out to a restuarnt is roasted garlic and bruschetta.... though that is an occasional indulgence Last night I was at my friends house and we had th best vegan pizza! and the small amount of garlic pulp that was still in the garlic press was so awsome everytime I went to the sink to wash my hands! One of my little weirdnesses, I guess, is some peoples pet peeve, but I love garlic on other peoples breath and love to kiss those who have eaten garlic recently... A few years ago when my boyfriend at the time and I would go to visit my mom, she would start giving us a hard time the moment we walked in the door... it seems our breakfast always contained garlic and she thought it was coming out our pores! lol
13 years ago
Well, you are a garlic buddy! If you like to kiss someone that has that wonderful scent of the glorious garlic, then you're my type of person! That sounds like some good tea that was made too! That will definetly do the trick fort any ailments. I usually have pizza about every day for luncheon, and when I ask for the fresh garlic too be put on, they know it's me, and they load it on there! I was sitting next to someone in the pizza place once, and they asked of what I had on the pizza, and I told them that it was garlic! They said, "oh boy, you are cool". I guess it's 'cool' to have that garlic too. I think if it comes from your pores it might be too much though sometimes, because I was accused of this myself. But who cares I said too myself.
Never too much!
13 years ago
I can never have *too much* garlic! lol! ok, so maybe there is a place to draw the line, but I haven;t found that line yet!
13 years ago
Me either!
SATÉ sauce
13 years ago
Great when grilling chicken or a sauce for chicken wings.. 1/2 cup chunky peanut butter 1/3 cup worcestershire sauce 1/4 cup fresh cilantro leaves 2 tbsp sugar 2 tbsp water 1 tbsp fresh grated ginger 3 cloves garlic, minced Splash hot pepper sauce Place everything in processor or blender and mix until smooth.. yum!
Garlic Fried Rice (my favourite)
13 years ago
This is my favourite recipe. Rice 2 cups Garlic paste 1 tbsp. Finely chopped garlic 1 tbsp. Dry Red chilies (cut into 4 pieces each) 2 nos. Spring onion, round thin slices 1 cup Capsicum, finely chopped, 1/4 cup Spring onion tops, finely chopped 1/2 cup Soya sauce 1 tsp. Oil 3 tbsps. Salt To taste 1.Pick, wash and soak rice for 10 minutes. 2. Boil water, add rice and a little salt. Cook, stirring occasionally, till rice is tender. 3. Drain. Add cold water. Drain again. 4.Keep in an open vessel and use only after completely cooled. 5. Heat the oil in a non-stick pan with high edges. Add the Garlic Paste, chopped garlic and red chili. Fry lightly. 6. Add the spring onion,capsicum and salt. Stir fry over a high flame for 3 minutes. 7. Add the rice, spring onion tops and Soya sauce. Stir fry over a high flame for 3 minutes. 8. Serve very hot.
hiya Karunas
13 years ago
I love all kinds of rice dishes.. and of course garlic.. I want to try your recipe, but what is Capsicum?
Capsicum - or Pepperoni
13 years ago
Been to the supermarket and seen those bags of apple shapped things in red, yellow and green (sometimes in orange)? Those are Pepperoni (Italian) or capsicum in English or Peppers that are not hot (and not shaped like peppers either) Get the red one's for your husband. Red vegetables are good against all prostate problems. Gari
Julie, Gari is right
13 years ago
For once, Gari you are absolutely right. I use mainly green peppers as they are more easily available in India. When you buy peppers, make sure you buy large ones, as they tend to be more firm and easier to slice. Also you must deseed them before using. Green peppers tend to have a lot of seeds. You must remove the top. And scoop out the middle. Then halve it. Get rid of all the white seeds. And then slice it. Red and yellow peppers are sweeter compared to green ones.
Garlic health tonic
13 years ago
I often drink a concoction similar to the one that Jennifer mentioned if I'm getting sick. I simmer large chunks of garlic, slices of ginger, and sage together in water. Before serving, I add lemon juice and some honey. Tastes great, and works like a charm. I once worked on an ostrich farm in Quebec, Canada where the owner would keep a pot of this on the wood stove all day long.
Spicy Broccoli Aioli Pizza
13 years ago
this one might sound weird.. but it's GOOD! I like being creative with pizza. Heat oven to 425 (you might want to make this when the temps aren't so steamy) Lightly grease a 12" pizza pan and sprinkle with about 2 tbsp of cornmeal. Unroll 1 can of refrigerated pizza crust.. press dough to bottom of pan to form a rim. Bake for 5-8 min until lightly golden brown. In blender, combine 1/4 olive oil, 3-4 garlic cloves chopped, 2tbsp chopped shallots or onion, 1tbsp balsamic vinegar, 1/3 grated Romano cheese, 1/2tsp dried basil, 1/2tsp dried thyme, 1/2tsp dried oregano, and 1/4tsp red pepper flakes. Process until smooth then set aside. Arrange 6oz slices Havarti cheese over partially baked crust. Place broccoli (1 16oz pkg thawed)evenly over cheese. Dollop oil mixture evenly over top. Arrange roasted peppers (one jar sliced) over broccoli, sprinkle with parmesan cheese. Bake for 17-22 min or until edges of crust are deep golden brown...
grrr.. typos
13 years ago
on the above recipe.. it's cup measurement for olive oil and romano cheese
13 years ago
That sounds good! I love ginger and it is calming on a stomache if that is one of the things that is feeling "not right" at the beginning of getting sick. I find things like this helpful on many of our body's systems... gastro-intestinal, respiratory, circulatory (especially garlicis good for the cholesterol/heart) and lymphatics!
No wonder...
13 years ago
... that they even paid the Egyptians in 'garlic' when even building them there Pyramids! Great tonic Eli! You just can't go wrong with garlic! I know that even with the garlic and honey combo, it does wonders... in many ways! I told my friend to take the garlic and honey for health reasons, and he told me it was great, and all the effects of it!
So true and good
13 years ago
Wade about garlic and honey! I work in the health business and just last week it was reccomended to one of my clients by our lab analysis. I grew up on garlic and have alwys loved it but you Wade go that extra mile by eating lots of raw cloves every day...didn't you say that somewhere?
13 years ago
Hi Diane, and no extra mile. Just a part of a good diet to include the garlic. And I happen too like it raw as well as in many foods. My family is from Europe, and it is a big part of cooking, so I grew up with it, but have discovered that having it raw is essential also for the oils. So it is very easy to just chop up that garlic and have it. I know it is so very healthy.
13 years ago
wow..!!!!one garlic a day keeps the girls away hahahahahahaha
Spicy Broccoli Aioli Pizza
13 years ago
this one might sound weird.. but it's GOOD! I like being creative with pizza. Heat oven to 425 (you might want to make this when the temps aren't so steamy) Lightly grease a 12" pizza pan and sprinkle with about 2 tbsp of cornmeal. Unroll 1 can of refrigerated pizza crust.. press dough to bottom of pan to form a rim. Bake for 5-8 min until lightly golden brown. In blender, combine 1/4 cup olive oil, 3-4 garlic cloves chopped, 2tbsp chopped shallots or onion, 1tbsp balsamic vinegar, 1/3 cup grated Romano cheese, 1/2tsp dried basil, 1/2tsp dried thyme, 1/2tsp dried oregano, and 1/4tsp red pepper flakes. Process until smooth then set aside. Arrange 6oz slices Havarti cheese over partially baked crust. Place broccoli (1 16oz pkg thawed)evenly over cheese. Dollop oil mixture evenly over top. Arrange roasted peppers (one jar sliced) over broccoli, sprinkle with parmesan cheese. Bake for 17-22 min or until edges of crust are deep golden brown...
13 years ago
... or one garlic a day, keeps some gals too stay!! thanks Deedee.
The Pummous!
13 years ago
I just have to share a story about the day that I discovered the impossible: there is such a thing as too much garlic! I was part of a Vegan potluck collective in university, and we prided ourselves on our amazing hummous. One potluck we only had one small can of chick peas, which clearly is just not enough, so I decided to "bulk" the hummous up some roasted pumpkin that we had on hand. It really didn't work very well, and the hummous (now "pummous") tasted watery and weak. So, what to do but add more garlic! No, still not good, add some more garlic! We eventually faced the fact that it was just getting worse, but we didn't want to throw out so much food. So, my friend Kevin, in his wisdom, froze the pummous in ice cube trays to use as boullion cubes. When he left town three years later the cubes were still there so we had a big "passing of the pummous" ceremony over to my freezer. Even after that long the cubes still emanated a powerful cloud of garlic smell.
The Hummous!
13 years ago
I guess I should follow this up with my hummous recipe. All of these amounts are approximations on the lighter side, so you'll likely need to add more of some of the ingredients. It's all about tasting and adjusting. 2 cups chickpeas (canned or cooked) 4 tbsp tahini (sesame seed paste), or to taste 2 cloves garlic, minced 1 tsp ground cumin juice of 1 lemon 2 tbsp olive oil and/or water salt & pepper to taste Throw it all in a food processor and whiz it up until you get a moderately thick paste. Add olive oil / water to get the right consistency (you'll have to add quite a bit if you're using a blender). Tips: - If you don't like tahini try doing half tahini / half smooth natural peanut butter. It's quite nice! - If the taste is too thin, sometimes a little bit of toasted sesame oil can help. - I like adding a dash of tobasco to give it a bit of zip. - There are lots of ways to garnish the hummous, but I usually sprinkle hungarian paprika on top. - Some people insist on removing the skins from the chick peas before blending. I've never tried it, myself. - The hummous will taste better the next day (if it lasts that long).
Very funny Eli
13 years ago
Your Pumous story gave me a this morning.
Thecha (Dynamite)
13 years ago
For all who love garlic and spicy food....this will blow you to outer space... 30 green chillies (i only buy the most spicy variety) 15 garlic pods 1 1/2 tbs cumin seeds salt to taste 1tbs oil coarsely grind all the ingredients together - except the oil. Roast well in the oil till its dry. store in air tight box. You figure out what you'd like to eat it with. ....i usually eat it with rice...thats the only thing with which i can take that level of spice. else i mix some with a cup full of curd/yoghurt and use it as a dip with carrot and cucmber sticks...
13 years ago
that sure does sound HOT, but good! I'm not sure, though, if I could handle something that intense....someone find me a glass of water!
Ziti with fresh broccoli sauce
13 years ago
4 cloves of garlic, peeled and halved 1/2 cup olive oil 1 bunch broccoli, trimmed and ends of stalks removed salt and pepper 1 lb ziti, cooked and drained Place garlic in heavy skillet; pour in enough oil to cover garlic. Cook over med heat until garlic begins to brown. Cook broccoli in small amount of boiling water until tender, drain; cool slightly. Puree broccoli in blender. Add garlic and olive oil; whirl until garlic is pureed. With motor running, slowly pour in remaining oil and mix until mixture reaches mayonnaise-like consistency. Stir in salt and pepper to taste. Pour over hot, freshly cook ziti in warmed serving bowl. Toss gently to mix well.
Garlic tips
13 years ago
Garlic Lore And Handling Tips From Julia Child Puree Raw Garlic Cloves Place a large clove of garlic on your work surface, lay the flat of your big knife upon it, and smash it with your fists. The peel is then easy to pick off and discard. Repeat with several other cloves, if needed. Then start mincing the garlic with your knife, and pureeing it by rubbing the flat of your knife back and forth over it. Sprinkle on a big pinch of salt, which will release the garlic juices, and in a very few minutes of vigorous mincing and rubbing you will have a perfectly smooth professional puree. To Get the Smell of Garlic Off Your Hands: Perhaps the reason for garlic powder, most definitely spurned, scorned despised, and abominated among cooks in the know, is the lingering smell that raw garlic leaves on your hands. It's easy to get rid of: wash your hands in cold water and rub them all over with table salt, then wash in soap and warm water. Repeat if necessary, and the odor is gone. From: Thank you Julia and may you rest in peace.
Doggie snacks
13 years ago
1 cup whole wheat flour 1/4 wheat germ 1 Tablespoon garlic powder 2 Tablespoons of honey 2 Tablespoons molasses 2 Tablespoons vegetable oil 1 whole egg Preheat oven to 350 degrees In a medium sized bowl mix together all of the ingredients and knead dough. roll into logs, and slice 1/4 inch thick snacks and bake on ungreased cookie sheets until lightly browned about 15-20 minutes. Turn off heat and let the treats dry out in the oven until completely cooled and quite hard(usually overnight) The garlic seems to repel the fleas and those dreaded mosquitoes! So your doggie's breath won't be kissing sweet-we love them anyway!!
glazed roasted vegies
13 years ago
Balsamic Glazed Roasted Vegetables 2 Carrots, cut into 1-inch pieces 2 Cups Fresh String Beans, Cut in half 2 Onions, peeled and cut into eighths 1 Small Bunch Fresh Asparagus, ends trimmed 1 Red Bell Pepper, cored and sliced into eighths 1 Yellow Bell Pepper, cored and sliced into eighths 1 Green Bell Pepper, cored and sliced into eighths 3 Large Potatoes, peeled and cut into 1-inch pieces 4-5 cloves garlic, peeled 1/4 Cup Extra Virgin Olive Oil 1/2 Cup Balsamic vinegar 3 tbsp butter 2-3 tbsp Honey Salt and pepper to taste Preheat oven to 400 degrees. Wash and dry vegetables then place them in a large bowl including garlic and toss with olive oil. Place vegetables in a single layer on a large baking sheet. Sprinkle with salt and pepper then roast for 40 minutes stirring vegetables occasionally until they are tender and lightly browned. Place vinegar in a small saucepan to reduce, cook for about 5 to 6 minutes. Turn off heat and then add honey and butter to the vinegar and stir. Take vegetables out of the oven and pour glaze over them, stir and roast vegetables in the oven 8-10 minutes longer. Then Serve and Enjoy! Note - You can use a variety of vegetables for this side dish. Squash, Zucchini, Cauliflower, Broccoli, Mushrooms, etc. Enjoy!
Organic Garlic
13 years ago
I was having dinner with some friends this evening. My friend, Catherine had made a stir fry with lots of garlic in it, she told me that she could only eat organic garlic as when she ate nonorganic garlic she would have extreme digestive problems. Has anyone heard of this?
13 years ago
hello, and I never heard of the difference of any naturally grown garlic compared to something 'organic'. I always thought that garlic just grows, and you eat it!?!?
Raw Garlic...
13 years ago
Cut up a clove of garlic very finely, and swallow with a small glass of water! Done. Enjoy the benefits of this wonder, and it is always the best in cooking, but the potent oils of garlic are in its natural state... and does wonders.
13 years ago
I'll have to add that it is natural also to combine the beautiful parsley leaf as a natural de-odorizer for garlic... as you'll always see a garlic tablet in the health store mixed with parsley. Nothing like the raw garlic though!
13 years ago
Garlic Fires! We were in Santa Cruz CA. recently, and had the best french fries on the boardwalk, chopped garlic, I think it was basil, and some light oil, they were heaven! I hope they catch on everywhere!
13 years ago
Fries----not fires. Sigh, that's what I get for multi-tasking!
Terry Ann...
13 years ago
A star to you!
Yes Wade
13 years ago
that's what I thought about just grows. My friend does have a very sensitive digestive system though unlike yours which is very hardy indeed....drinking it chopped up in water!!I love garlic just not sure if I am tough enough for that. You are right that raw garlic is best. I have read somewhere that garlic in the tablets without the odour is useless, I will try and dig that out of my files. The odour is part of what makes it so good for us and if everyone ate it then we everyone.
13 years ago
me either
Garlic and garlic
13 years ago
My garlic bits A friend taught me how to do this. Take a clove of garlic. And crush it with the part of the palm which lies under the thumb. The peel just peels away. And the garlic essences come out gr8 when added whole to any dish, without the bits which you might have to chew. Raw garlic when added to oil/fat while heating gives the oil a nice garlic flavour. You can scoop out the clove before adding your ingredients. Garlic paste can be made and stored for a while in the refrigerator. Esp. if you add a slight bit of vinegar to it. Garlic is gr8 at aiding digestion of spicy foods. But as mentioned before, a delicate stomach is not good 4 frequent eating of garlic. Feeling dizzy: Just smell raw garlic and feel better.
Garlic Festival
13 years ago
I just went to our California State Fair yesterday and I ran across this thing called Garlic Festival Foods. They had all of these cool garlic prouducts including garlic/apple glaze for meat (it was the consistancy of a thick chutney, and it was marvelous!) and a garlic/herb powder with numerous purposes, which is what I bought....2 bottles of! The guy showed me how to make garlic oil and garlic bread witht he powder, use it as a spice on meat, poultry and fish, sprinkle on popcorn, the possibilities are endless with this product! Their prices are cheap and they have a website and a news letter. Garlic Festival Foods PO BX 1145 Gilroy, CA 95021 1-888-GARLICFEST
13 years ago
I should mention the garlic/herb powder I bought is called Garli Garni. The site iv very fun and humerous complete with "Stink O Gram" e-cards, too!
13 years ago
So, to grow garlic, do I have to buy those types of garlic cloves off the site, or can I just plant a few cloves I get from the grocery store? And when you say fall, what month do you mean? Our fall out here. And do they need full sun? I have green onions in full sun and they seem to like it. Is garlic the same?
Guasacaca Classic Sauce
13 years ago
Here is a great find, a sauce loaded with garlic. It is called Guasacaca Classic Sauce from Argentina, it's first ingredient is Garlic followed by peppers, cilantro, parsley, etc......not sure what they mean by the etc, I shall have to ask them this weekend. I discovered it at the farmer’s market made by some local Argentineans. It also comes hot but I opted for the unhot one which is very yummy, seems like you could put it on anything...... Sorry I don’t have the recipe, perhaps there is someone here from Argentina to help us with the recipe?????? Crystal...great link!
Garlic Sauce
13 years ago
Garlic Sauce is very commonly available in India too. There is Chilli-Garlic sauce , Hot Garlic sauce, Sweet Garlic sauce etc. One of the manufacturers is Nestle and is sold under the brand name Maggi. There are some Senor Pepito ones too, but I guess their origin is Mexico.
This is such a great folder!
13 years ago
Wade for starting it, I am sorry it has been hidden away in the archives so I am bringing it out for all to read about all the wonderful garlic tips.
Garlic is stinky?
12 years ago
Garlic-lovers--and the unfortunate people who live with and love them--are well aware that your breath reeks for days after a serious garlic fest. Why don't tooth-brushing and mouthwash really help? Why makes garlic so persistently stinky?

Garlic owes its smell to a sulfur compound. The fact that it stinks isn't unique--sulfur compounds are renowned for their nasty odors. In fact, sulfur compounds in intestinal gas are responsible for the smell of flatulence. Those sulfur compounds are pretty potent stuff, considering that they make up just one percent of the total intestinal gas released!

Now that you know the fate of other sulfur compounds in the body, let's get back to garlic. When you eat garlic-laden food, the sulfur compounds aren't expelled by the intestines. Instead, they're absorbed through the intestinal wall into the bloodstream, along with other harmless gases and nutrients. From there they circulate throughout the body, including into the lungs. And that's what turns you into a garlic-breathing dragon. Toothpaste and mouthwash may help for a few minutes, but the smell will keep emanating from your lungs for days.

Even people who take garlic supplements--or rub garlic compounds into their joints to ease symptoms of arthritis--end up with garlic breath because the mechanism is the same. Once the sulfur compounds in garlic are absorbed into the bloodstream, they'll make their odoriferous exit through the lungs. How can you ease the social stigma of this sulfur compound you so adore? Surround yourself with equally stinky, garlic-loving friends!
12 years ago
My husband and I like garlic-stuffed green olives...unfortunately, they don't like him! Actually, garlic doesn't like him; period. He gets awful gas; so if he eats them...I ask him to do it before work and he can "let loose" around them!

If he's eaten garlic, beans and drank beer in one night...he suggests he sleep on the couch because he knows he'd keep me up all night and give me a headache!
Sorry about that
12 years ago

As a Spaniard decendant, garlic has been a staple of nearly every dish I make. I have been eating garlic all my life and into my senoir years I use three times the amount of garlic that I used to use in my recipies now. I HAVE NEVER SMELLED LIKE GARLIC, AND MY BREATH HAS NEVER SMELLED GARLICKY, unliess I have just recently eaten it, of course. Possibly, those with weak digestive systems are most prone to this dilemma.

In addition, garlic is one of the easiest vegetables to grow but you must use cloves of bulbs indigenous to the area you live in. Store bought garlic usually comes from other areas of the country and if used, will only give you tiny bulbs of very tiny cloves. And from what I have read, cloves should be placed in the ground in the fall to be harvested the following fall harvest time, for fuller bulbs. Also, it helps greatly to have longer growing seasons. Perhaps with a longer growing season, full siazed bulbs with large cloves can be realized in a shorter time span.
My favorite soup, Sopa de Ajo
12 years ago
In Spanish it is known as Sopa de Ajo. Using San Francisco's famous sour dough bread this soup is to die for garlic lovers. Something about that special bread, only found in San Francisco. (That was during my days in San Francisco - I grew up there).
However, now I use what ever sour dough - hard crust loaf - of bread I can find since living in the Pacific NorthWest.
Cube the day old loaf of bread - how much soup do you want? Use your judgement on the amount of bread cubes. And add it to the base of the soup after the garlic is translucent. Be sure to work on a meduim hot setting of your stove. Don't scorch the works.

Saute as much garlic as you want - I use at least a full head - large head - of garlic, mashed and finely minced. (Not Elephant garlic, please, not strong enough) in olive oil - enough to cover the bottom of the pot about an eight of an inch; add bread cubes - bite size cubes please. Be sure that you have enough olive oil. Add chicken, beef or vegitable broth - enough to make the ingredients soupy. Remeber the bread will absorbe the liquid and swell. Add broth as needed to maintain soupiness. Simmer until you can no longer stand the aroma due to craving it so badly; perhaps half an hour. To finish off add several eggs - scrambled of course - and mix into soup mixture. Remeber,  keep it soupy.

Sorry I never measure my ingredients, I go by feel, in putting my recipies together.

12 years ago
GARLIC... the ultimate in remedies and goodness!
Yes !!!
12 years ago

Wade you are so right!!!!

Dear Maria, somehow I missed this wonderful soup of yours, it sounds very yummy and I am sure Wade who eats garlic everyday would be sure to enjoy a bowl of it.

I'm sorry, but...
12 years ago

I really hate garlic ShadowBear loves it, and eats it sometimes, and that's the only time when I have difficulties in kissing him.

And he hates, when I say about garlic... I have promised that he may say about the things I eat that he hates, like the Finnish meatpie... he thinks it stinks and is basicly waste of ingredients LOL

But I really hate the stuff, and I just wanted to give a voice to people who hate garlic.

You go on loving it


Oh Ketutar
12 years ago

You are so funny! I have something from my files that may make you think differently about the stinking rose.  

There is an article called ‘Garlic As An Aphrodisiac’  at  Here is an excerpt: “Tibetan monks were forbidden from entering the monastries if they had eaten garlic. This is presumably because of its reputation for inflaming the passions.” 

Also there are so many benefits to our stinking rose. Here is just one very good one.

Garlic and Cholesterol

There many studies that confirm that garlic in several forms can reduce cholesterol. One reference is: Silagy CS, Neil HAW, 1994, The Journal of the Royal College of Physicians, Vol 28 No 1:39-45

12 years ago

Maria B already posted about the garlic soup!.

I've tried it recently and I loved it, when you look at the ingredients, it seems a little off, but it is sensational, the recipe I tried had a lot of paprika in it, that makes it quite hearty for a winter night!.

Well, then I'll share something I discovered some time ago: if you accidentally cut yourself while chopping garlic, because of the garlic on the knife blade, your wound won't hurt and it will close itself incredibly fast, in fact the two times it has happened to me, the wound actually closed itself before I could clean and disinfect it, but, I never got an infection.

I never, ever get sick, and since I met my husband, he doesn't either; we like to think that it's because of our daily garlic intake!.

Garlic Confit
12 years ago

I used to have two pet was called delish and the other was called confit (and no they died of old age). a garlic glut......slice the top off each garlic cluster so you explose the bulbs in a baking tray and drizzle with olive oil....some herbs don't go astray....rosemary is is oregano......bake on low heat for two hours.....not burning.

Pull apart and squeeze out each soft clove carefully and pack in a jar with a bay leaf and peppercorns and top up with olive oil....keep in the fridge.

You can make garlic butter with it....add cloves to soups and stews...or just spread it on grilled bread....doubles the flavour but without the odour and the breath

Garlic and green chilly pickle
12 years ago
Its called a pickle, literally translated from the Hindi "aachar" but is not truly so. It can be found on the dining table in many Punjabi homes.

Garlic: 2 pods (50 gms)
Green chillies: 20 medium/big sized ones
Vinegar: 1/2 cup (or to cover)
Olive oil: 2-3 drops
Salt: a pinch (optional)

Peel garlic cloves and wash(cut the big cloves into 2 or 3 slices); wash and cut chillies into 2/3 pieces
Take a wide mouthed jar or bottle, pour in the vinegar, add the oil, add garlic and chilies.

Let stand for 2-3 days to mature. I do not refrigerate this.
12 years ago
Mamá's Shrimp, With Garlic and Just a Touch of Sherry

AS the tasting panel discussed one of the richer white Riojas, the 1987 López de Heredia Tondonia reserve, Eric Asimov said, "shrimp in garlic sauce." A fine idea. Then, Mani Dawes, an owner of Tía Pol, and I considered a white gazpacho, made with ground blanched almonds and serious amounts of garlic and garnished with green grapes.

I thought either style of Rioja - crisp and refreshing or round and lush - would welcome the creaminess of the soup and fruitiness of the grapes as well as they might complement shrimp zapped with garlic.

For possible recipes, I turned to a new cookbook, "La Cocina de Mamá: The Great Home Cooking of Spain," by the Spanish food expert Penelope Cases (Broadway Books, $29.95). I found not only one for the white gazpacho, garnished unconventionally with shrimp, and another for the classic garlic shrimp tapas, but also recipes for hake in garlic sauce, Catalan poached fish and potatoes with creamy aioli sauce, and chicken in a garlic and wine sauce.

What made the recipe for shrimp with garlic especially alluring was that it was finished with a splash of amontillado sherry, adding a whiff of nuttiness, and did not call for chilies. The recipe is attributed to Mother Pepa, who lives in Jerez de la Frontera. That explains the sherry.

Mother Pepa's Garlic Shrimp

Adapted from "La Cocina de Mamá: The Great Home Cooking of Spain" by Penelope Casas

Time: 30 minutes

¾ pound small or medium shrimp, shelled
Sea salt
5 tablespoons extra virgin olive oil
3 tablespoons minced garlic
2 tablespoons minced flat-leaf parsley
2 tablespoons amontillado sherry
Crusty bread for dipping.

1. Sprinkle shrimp with salt and let sit for 10 minutes. In a shallow casserole, preferably earthenware, heat oil with garlic and parsley until garlic begins to sizzle.

2. Add shrimp and cook over medium heat, stirring and turning shrimp until they are opaque. Add sherry and salt to taste and cook another minute or two, until sherry evaporates and sauce thickens slightly. Serve immediately, with toothpicks or small forks and bread for sopping up sauce.

Yield: 4 servings.

12 years ago
Shiitake, Leek and Roasted Garlic Soup
Serves 6–8
  • 2 heads of garlic, whole, with outer layers of skin removed
  • 4 large leeks, cleaned and chopped (the white and tender green parts)
  • 2 TB olive oil
  • 21/2 cups dry white wine
  • 6 large potatoes, scrubbed and cubed
  • 6 cups vegetable broth
  • 1/2 tsp saffron (optional)
  • 1 bay leaf
  • 2 tsp dried thyme
  • 1/2 tsp salt and pepper
  • 1/2 cup fresh parsley, chopped
  • 2 cups shiitake mushrooms, chopped

Bake garlic heads for an hour, uncovered in an oven preheated to 350° F. Cool, peel or squeeze the garlic cloves into a small bowl, mash into a puree. In a stock pot, sauté leeks and mushrooms in olive oil until tender, add wine, continue cooking until reduced to 1/3. Add potatoes, stock, garlic purée, saffron, bay leaf, thyme and a few grindings of black or white pepper. Stir, simmer over medium heat until the potatoes are tender. Top with fresh parsley. Delicious with crusty peasant bread and a chilled Sauvignon Blanc.

Per serving: 120 calories, 2 g protein, 2 g fat (0 saturated fat), 19 g carbohydrates, 0 mg cholesterol, 130 mg sodium. Exchanges: 1 bread, 1 vegetable, 1/2 fat

Lentil and Garlic Soup
12 years ago


  • 1-1/3 cups red lentils, rinsed and drained
  • 2 onions, minced
  • 2 large garlic cloves, minced or pressed
  • 1 carrot, minced
  • 2 Tablespoons olive oil
  • 2 bay leaves
  • pinch of dried oregano
  • 1-1/2 to 2 cups vegetable stock
  • 2 Tablespoons red wine vinegar
  • salt and freshly ground black pepper
  • For garnish: celery leaves


1. Put the lentils, onions, garlic, carrots, olive oil, bay leaves, oregano and 1-1/2 cups of vegetable broth in a large pot.

2. Place over medium heat and bring to a boil. Lower the heat and simmer for 1-1/2 hours, stirring the pot occasionally to prevent the lentils from sticking.

3. Remove the bay leaves and stir in the red wine vinegar. Taste and season with salt and pepper. You may want to thin the soup with some of the broth if it is too thick.

    To serve:

Ladle the soup into 6 warmed bowls and garnish with the celery leaves.

Herbed Basmati Rice
12 years ago

Yield: 4 servings

2 teaspoons margarine

1 garlic clove, minced

½ cup uncooked basmati rice

1 cup water

¼ teaspoon salt

2 tablespoons thinly sliced green onion tops

2 teaspoons minced fresh basil

1 teaspoon minced fresh thyme

2 tablespoons grated fresh Parmesan cheese

Thyme sprigs (optional)   


1. Melt margarine in a small saucepan over medium heat. Add garlic; saute 1 minute. Add rice; stir well. Add water and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Stir in green onions, basil, and thyme. Sprinkle with cheese; garnish with thyme sprigs, if desired.

Yield: 4 servings (serving size: ½ cup).   also can  use dried herbs in place of the fresh and add a few pine nuts

Brown Rice with raisins and GARLIC
12 years ago

by Jacques Pépin
from Jacques Pepin Celebrates (Knopf, 2001)

Makes 6 servings

2 tablespoonsunsalted butter
1 1/2 cupscoarsely chopped onions
2 clovesgarlic, peeled, crushed, and chopped
1/2 cupdark raisins
1 1/2 cupsshort-grain brown rice
3 1/2 cupschicken stock
1/2 teaspoonsalt


 1. Heat the butter in a sturdy saucepan until hot, then mix in the onions and garlic, and sauté for 2 minutes.

2. Add the raisins and the rice, and stir well to coat the rice with the  butter. Pour in the chicken stock and the salt, and bring to a boil, stirring occasionally, so the rice doesn't scorch. As soon as it is boiling, reduce the heat to very low, Cover, and cook for 45 minutes. The rice should be tender, but the grains should have some firmness.

Garlic Consomme
12 years ago

I am convinced that people who don't like garlic must be from some parallel universe, and if they aren't, they should be sent to one.  In this recipe the garlic satisfies with its aroma alone.

Garlic Consomme

6 cups (1.5 L) beef, chicken, or vegetable stock
12-15 cloves garlic, finely chopped
1 bouquet garni made by tying together a bay leaf
and sprigs of fresh thyme, parsley, and oregano
1 cup (250 ml) tomato juice
1/4 cup (60 ml) brandy or sherry (optional)
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)

Bring the stock, garlic, and bouquet garni to a boil over high heat. Reduce the heat and simmer covered for 1 hour.  Add the remaining ingredients, stirring to combine well.  Strain the soup and discard the garlic and bouquet garni.  Refrigerate for at least 2 hours and adjust the seasoning before serving. 

Serves 4 to 6.

Bon appetit from the Chef at World Wide Recipes

12 years ago

These are just excellent recipes Patt, and I'm going to try out the soup recipes you have here.

Garlic, garlic, everywhere. What would this world be like without garlic!

Non eating tip
12 years ago

Looks like there are a lot of garlic lovers, out there. Admit I am terrible, rarely a meal cooked without it!

Dont know if folk know this tip, but if you plant garlic under your rose bushes, it keeps green and blackfly away! Does work!

12 years ago

I love anything with garlic and I purposely shop for whatever I can get with garlic.  Some people are drawn to "SALE" signs...I am drawn to foods that contain garlic in the same way.

for this thread!

12 years ago

Well Gizz... you're in the right place!

You're welcome for the thread and wonderful topic for the glorious goodness of garlic.

Being, that I eat a raw and natural clove of this delight every day... I know I keep the vampires away; but not the wonderful members of care 2 Thanks

12 years ago

The old timers chew the raw garlic easy enough... but I am one to only swallow the clove after cutting it up fine, and with a nice glass of water! Oh yes.

The oils are volatile and strong. Parsley mixed along with cooking will balance so well.

12 years ago

Wade has received 84 new, 1250 total stars from Care2 membersWade has been awarded 27 butterflies for taking action at Care2 Wade W., do try the garlic soups ... a friend and I collect garlic soup recipes and we've tried most of them ... they're ALL fabulous!

I'll bet there are no vampires in Richmond Hill, NY

A Tid Bit...
12 years ago

Well Patt... A good thank you!

I have a tid bit that will answer your question of vampires

Great Grandmother cooked SO much with garlic... that the neighbors smelled the wonders in the air almost all of the time! My neighbors actually recently told me that "no one would get sick here, with the garlic that your great grandma would cook with."

"Just the smell of it in the air would be good"

I hope this is not a repeat of information here....
12 years ago

 The following herbal medications can also cause an increase in  bleeding when combined with prescription or over the counter drugs...garlic, Melilot, Sweetwoodruff, Horse Chestnut, Cinnabar root, Alfalfa, Dong quai, Barberry,
Goldenseal, Oregon grape,  Feverfew and Bromelains. These herbs increase the action of blood thinners Coumadin, Warfarin and other coumadin anticoagulants.


12 years ago
my brother used to carry it around in his shirt pocket and eat it.

I love it but don't want it raw.

12 years ago


Growing your own garlic, one would sow the garlic segment cloves in the  fall, so to that it sprouts in the spring.

Planting during the third to fourth week of September is recommended. For those northern folk like me.

Type garlic to grow. If you live in a area with a long cold winter & wet cool spring (eg, zones four, five, six and perhaps seven), stick with hardneck type garlics (rocambole, purple stripe or porcelain types).

 If you live in an area with warm winters, little or no spring, then stick with soft neck garlics-(artichoke types which are the kind you usually find in the supermarket) and silverskin. Otherwise the general technique is the same.

 Ideally, roots should be developing and shoots should be emerging from the clove but not above the soil at the time of the first hard freeze (28 degrees Fahrenheit).

 Garlic shoots will emerge from the ground in late March or early April. Unless given a proper cold treatment prior to planting, garlic planted in the spring will often produce weak shoots and poorly developed bulbs. Lack of scape development in hardneck garlic and bulbing in all garlic is usually due to an inadequate cold treatment.

Cloves should be planted with the pointed side up. Cloves planted upside down will develop a curved shoot that results in misshapen bulbs. The base of the clove should be planted two to three inches below the soil surface. For small acreage, cloves are generally planted by hand.

Individual cloves should be separated from the bulb the day of or up to two days before planting. Cloves separated for longer than two days tend to dry out. Generally, larger cloves from larger bulbs will produce the largest bulbs. In some varieties, large cloves may be actually two cloves fused together, known as a "double." These doubles will produce two bulbs that become flattened as they grow together.

The amount of garlic to purchase will depend on the area to be planted, spacing, and variety. Some varieties have more plantable cloves per bulb than others. Generally, there are about 50 cloves per pound of cloves. Therefore, garlic spaced at six inches within a row 100 feet in length will require approximately four pounds of cloves or four to five pounds of bulbs. Generally, seedcloves from one pound of garlic bulbs will yield between four and eight pounds of harvestable bulbs. This will also vary, of course, with growing conditions and variety.


But before real winter set in, many of our friends called in quite a panic about their garlic. It was growing!


Peeling Garlic
12 years ago
1 Remove a garlic clove from the bulb. Interestingly, in other countries the garlic bulb is called a foot. That said, remove as many garlic toes as needed for your recipe and set aside.
2 Then, use a knife to cut the “toenail” off of the garlic clove. Do not cut all of the way through the peel. Cut through the garlic to the peel on the other side, and then pull the clove back, away from the knife. You will have peeled off a large piece of the garlic peel.
3 Then, place the flat side of the knife on the garlic clove. With a quick and somewhat firm chop, hit the knife with your palm. Do not press so hard that the garlic is completely crushed. Only press hard enough that the skin is loosened from the garlic to allow you to easily remove the skin. The garlic should maintain its shape. Crushing the garlic completely will cause it to not only be difficult to work with and sticky, but to oxidize and take on a bitter flavor.
4 This garlic is perfect to be thrown into a stew or chopped further, or eat raw.
12 years ago


Georgane, Our Wade here eats one raw every day or so he says above.  Have to say I am not up to that either.

Nan, Good info about garlic and that is the way I prepare garlic, then I chop it if I am putting it in something that I want little peices.

12 years ago
I love roasted garlic in mashed taters
Another garlic soup
12 years ago

Fry lots of garlic in olive oil, add chicken stock, a bit of sherry, a bit of saffron, a little bay leaf and lots of hot paprika.

Let it simmer for about ten minutes, meanwhile, toast whole wheat bread, cube it, add it to your plate, when done doing that, add some peas to the soup, and while they heat up, lightly cook an egg in a non-stick pan, slide it on top of the bread cubes and add the hot soup on top, that will cook the rest of the egg.


Garlic Bagel
12 years ago

I like garlic on a bagel, on top of cream cheese, heat and serve.

Put a little salt on the top along with a dash of pepper.


11 years ago

Charles has been awarded 31 butterflies for taking action at Care2 Charles J.
roasting garlic 
I was just wondering if anyone out there knows of a safer alternative to roasting garlic besides using aluminum foil?
 [ send green star]  

  Cathy has received 16 new, 850 total stars from Care2 membersCathy has been awarded 565 butterflies for taking action at Care2 Cathy M.
Roasted garlic

* 1 medium head garlic
* 2 tablespoons olive oil


   1. Method 1: Preheat oven to 250 degrees F (125 degrees C). Slice 1/4 inch off top of garlic bulb. Place in a small baking dish and drizzle with olive oil. Bake in preheated oven for 20 minutes, until outside is lightly browned and garlic cloves are soft. When cool enough to touch, squeeze each clove to extract softened garlic.
   2. Method 2: Preheat oven to 250 degrees F (125 degrees C). Peel each garlic clove. Place in a single layer in a small baking dish and drizzle with olive oil. Bake for 15 minutes, until garlic is soft.

    * 10 medium heads garlic
    * 3 tablespoons olive oil


1. Preheat oven to 400 degrees F (200 degrees C).
2. Arrange heads of garlic on a baking sheet or a muffin pan. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.

Note: You can sprinkle the garlic cloves with oregano or another herb of choice before baking.

You can also use any baking dish with a cover; for these recipes too.

You can buy a ceramic roaster made just for roasting garlic:
Or an electric one: has a bunch of both kinds:

~Cathy~      [ send green star]

11 years ago

I juice everyday and put 1 - 2 cloves of raw garlic in my juice - along with the greens and parsley it doesn't seem to produce such a strong breath odor.

Raw garlic is the best preventative medicine - it kills bacteria, virus and parasites.

Gotta have that garlic!

11 years ago
Oh the glorious stinking rose!  And the aroma! I love garlic.  It's a mainstay of almost every cuisine.  It can conjure up the vision of a fabulous meal.  Others might say, go for the breathe mints.  But there's no denying that garlic has been valued for thousands of years and has served a wide range of purposes. A little bulb with a big history. It has even been used as currency.   In the days of the pharaohs, ancient Egyptians considered garlic so valuable that they placed it in tombs, including in King Tut's.  Ancient Greeks gave it to Olympian athletes for strength and stamina.  And in India, 5,000-year-old Sanskrit records describe its curative properties.

 Why not try several varieties?  There are 300 worldwide!  The American version has a strong flavor and papery, white skin.  Whatever variety you choose, fresh garlic--a little or a lot--is a healthy way to put that extra zing in almost anything.  Select garlic with firm, compact cloves and no green shoots.  Store garlic in a cool, dark place away from moisture and it will last several weeks.  (Note: if you put it in the refrigerator, it can turn bitter)

Try roasting garlic, it becomes mellow and has a sweet taste.  Cut off the bottom of one head and separate the cloves, leaving the paper covering on.  Drizzle with olive oil and bake at 350 F. for 20 minutes.

You can enhance the flavor of mashed potatoes with garlic.  Just boil the garlic with the potatoes (2 large peeled cloves per potato) and mash together.

You can remove the garlic smell from your hands by rubbing them with a stainless steel spoon. 

Garlic is not only a culinary aid, it is also one of the oldest known medicinal plants.  Traditional Chinese medicine has made use of garlic for more than 3,000 years.  Current research is trying to determine the role it could play in treating many health problems.  Some are, protection from heart disease and strokes, possibly helping to prevent cancer, and increasing your immune system. 

In addition, garlic may offer help for oily skin.  Use garlic often, and delight in the benefits of one of the oldest known medicinal plants.

11 years ago

Cathy, thank you very much for your helpful info. I love roasted garlic but not the thought of aluminum getting into my food.

Diane, thank you very much for posting this here.

Garlic Spray...
11 years ago

I have just discovered that their is a wonderful company (and maybe many) that makes just garlic juice!

It is generally just sold in spray bottles to add this wonderful essence and goodness to foods in a spray. This liquid is volatile and strong, so a lot of goodness comes with a little spritz!

About 250 cloves go into an 8 ounce bottle.

I love garlic so much, and eat that raw clove a day... but maybe I can give a spray now... on the wrist, or behind the ears perhaps? Certainly another garlic lover will be attracted? Who knows?

Garlic lovers must unite in some way!

11 years ago
Garlic Juice and Roasted Garlic Juice
from Garlic Valley Farms
Garlic Juice Spray or Pour from Garlic Valley Farmsgv_garlic_spray_roasted200px.gif (11313 bytes)Garlic Valley Farms Garlic Juice offers a robust natural garlic flavor.  Each 8 oz. bottle has the cold-pressed juice of over 150 cloves of farm-fresh garlic for over 1,200 sprays.  To equal a clove of garlic in your recipes, use about 8 sprays.

Marvelous for making garlic mashed potatoes or spray directly on salad greens.  Splendid on barbecue, meats, fish, seafood, in sauces and soups, steamed vegetables, garlic bread... spray it on a pizza just out of the oven!

All natural and Certified Kosher.  Each bottle is shrink-wrapped and tamper-resistant.  Garlic valley Farms Garlic Juices have an 18 month shelf life and refrigeration is recommended, but not required.

Garlic Valley Farms Garlic Juice and Roasted Garlic Juice contain no fat, no artificial flavors, no chemical additives, no artificial sweeteners, and no preservatives.  The cold-pressing process preserves the vitamins, phytochemicals, enzymes, and other nutrients of the garlic.

11 years ago
It's even Kosher!
11 years ago
that spray garlic does sound good....they have made sure that all the goodness is still in it by cold pressing the garlic.

Have you tried it Wade?

Well you better be careful about using it as a spray behind your ears........
the garlic loving girls will be after you
11 years ago
 Haven't tried it yet Diana, but it sounds good. I'll let you know. Thanks.
11 years ago
  I am awaiting to hear how it goes!
11 years ago

Here's to the 'Glorious Garlic'

A million recipes.

A million benefits.

A million joys! Garlic Growers of USA!

Maybe this should be pinned so all can see Diana?

11 years ago

Yes the Glorious Garlic!!! Well for you Wade it is pinned!!!!

Now I want to know are the girls enjoying your and garlic.

11 years ago

Well... it all backfired Diane!

Only use that wonderful garlic spray for food and not for a spritz behind the ears! And even though I eat the garlic raw too... my new nickname is garlic breath. Oh my.

11 years ago

Funny Wade!

With Valentines day coming I thought this should come to the forefront

Also a great natural antibiotic!
10 years ago

This may already be posted somewhere in here but I don't have time to read all 123 posts, so...

I had the good fortune to have a wonderful doc in Springfield, MO who told me that garlic is a natural antibiotic.  When coming down with something, or during cold/flu season, peel a clove and cut into easily-swallowed pieces.  No chewing, so no garlic breath!  Works wonderfully!  3 times/day should do the trick.

Although it's not garlic-related, another natural cure is yogurt for cold sores/fever blisters.  As soon as the tingle is felt, apply the clear liquid (active culture) to the spot several times per day.  Clears them right up!

10 years ago
Great posting and recipe Marie. It's going to be lentil soup for me this weekend!
WOW what a great topic!!!
10 years ago
I read them all!!!!! I too use garlic in everything (except desserts) Can't wait to try them all!! As a vegitarian, I will have to change up a few, but that adds to the fun!!! Thank you, Wade for this great thread and for your funny comments!!!
Here are a couple of ideas that are not in the thread, yet:

I have been planting garlic cloves for years, not for the bulb but for the delish tops that come up!! Whenever a clove starts to sprout, I plant it and shortly appear fabulous garlic "chives". I add these to baked and mashed potatoes - yummy!!!! Or chop for salads, where ever you use chives. I have never dug them up to see if a bulb grew below....

We also chop fresh garlic and add several tbs to our salads along with yummy things like pommagranit seeds, and chopped fresh herbs.

One of my favorite snacks/lite suppers was mentioned above (but no recipe given) is bruschetta. It is so easy to make and so yummy! I make it on sourdough bread or sliced crusty french loaf.

Your choice of bread, sliced about 1/2 inch thick
fresh tomatoes, chopped and drained
green onions, chopped incl. tops
4-5 cloves garlic, minced
black olives, rings or chopped
mozzerlla and parmesian cheese, grated
or vegan cheese, grated
olive oil
sea salt
freshly ground pepper

mix veggies together
toast the bread lightly in the broiler
rub each piece with the cut side of a clove of garlic
drizzle or brush lightly with olive oil
top with veggies
sprinkle with cheese
pop back into the broiler until cheese is melted and lighly browned.
season with s & p


This is what I call a "dump" recipe, because you can use what ever you like in what ever amounts you like. You can also mix some grated cheese in with the veggies for a cheesier bruschetta. Have fun with it!!!
Also, you can make a lot of the veggie mix, it keeps well for a couple of days in the fridge (if it lasts that long)


10 years ago

Hi Roxy, yes this is a great folder and I am happy to hear that you enjoy the of it fun too.  When it was said that there were so many posts that they could not all be read, I considered deleting the fun ones....could not do it though.

Thank you for your tips!

10 years ago
Thanks Diana, I'm glad you didn't!!!  It took me about 45 minutes to read them all, but I was copying and pasting recipes, too.  It would be a shame not to keep this fun folder intact!!!
10 years ago
Great recipes, glad I noticed this!
garlic corn on cob
10 years ago

Garlic Corn on the Cob

Original recipe yield: 12 ears

READY IN  40 Min

12 ears corn, husked and cleaned
12 tablespoons butter, divided
1/4 cup garlic powder


Preheat grill for medium heat, or preheat your oven to 350 degrees F (175 degrees C).
Place each ear of corn on a separate square of aluminum foil. Place 1 tablespoon of butter on each one, and sprinkle with

garlic powder. Wrap ears tightly with the foil.

Place ears of corn on the grill or in the oven for 20 to 30 minutes, turning over occasionally

Servings Per Recipe: 12

Amount Per Serving

Calories: 234

Total Fat: 13.2g
Cholesterol: 31mg
Sodium: 139mg
Total Carbs: 29.2g
    Dietary Fiber: 4.1g
Protein: 5.2g

9 years ago

Garlic and Wade will always go together as he is so passionate about it 

I just had some humous withgarlic in it for lunch.

9 years ago

This is a great topic, I eat garlic almost every day. When I discovered I can have them roasted, I eat more, 1 complete, and I just love it
I will buy the liquid one Thanks all

'Lempke The Plumber'
9 years ago

I have to say that I knew Lempke the plumber for many a year, and have to also say that he worked till about 89 years of age. I guess I have to also say that he carried garlic in his pocket and unwrapped that wonderful parchment paper that is naturally wrapped in our garlic... and chewed it on occasion, when it was his whim to do so. Many times I happened to be face to face with him... so I know!

Love that garlic!

9 years ago
A little trick I stumbled upon with garlic is easy and energy efficient roasting.  If you have one of those cheap George Forman type grills throw in a bunch of unpeeled garlic, close the top plug it in and when the red light goes off pull the plug, let it sit for about 5 mins re-plug till the red light goes off again and unplug and let the garlic sit in the grill till you need it in what your cooking. 
It roasts the garlic to your taste, you can easily mess with the times and produce a darker garlic and it cooks the garlic in it's own oil's and concentrates the juice, kind of like dry roasting a peanut, but it works well and you can produce fresh made roasted garlic in just a few mins without cutting on an oven using oil or storing anything.
I happen to love wild mushrooms and garlic over organic Somen noodles, I have almost convinced myself I can survive on that alone.  The ability to roast the garlic to different levels of darkness when added to the end product of the saute'd garlic and mushrooms gives a depth to this simple dish you will find most interesting on your palate'.  Adding whatever you like to the saute' just makes in more personal, I am a purest when it come to mushrooms and garlic, i need a bit of course sea salt and a cracked pepper of the day and a fork..
Great topic!
9 years ago

Thank you all for posting and Julie V your recipes sound amazing! I heart the vegetable myself. Hey wait, is it a vegetable?

9 years ago

Now where would life be without garlic?

Below from:

Allium sativum, known as garlic from William Woodville, Medical Botany, 1793.

Allium sativum, known as garlic from William Woodville, Medical Botany, 1793.
9 years ago

More from:

Historical use

From the earliest times garlic has been used as a food. It formed part of the diet of the Israelites in Egypt (Numbers 11:5) and of the labourers employed by Khufu in constructing the pyramid. Garlic is still grown in Egypt, but the Syrian variety is the kind most esteemed now (see Rawlinson's Herodotus, 2.125).

It was consumed by the ancient Greek and Roman soldiers, sailors and rural classes (Virgil, Ecologues ii. 11), and, according to Pliny the Elder (Natural History xix. 32), by the African peasantry. Galen eulogizes it as the "rustic's theriac" (cure-all) (see F Adams's Paulus Aegineta, p. 99), and Alexander Neckam, a writer of the 12th century (see Wright's edition of his works, p. 473, 1863), recommends it as a palliative of the heat of the sun in field labor.

In the account of Korea's establishment as a nation, gods were said to have given mortal women with bear and tiger temperaments immortal's black garlic before mating with them. This is a genetically unique six clove garlic that was to have given the women supernatural powers and immortality. This garlic is still cultivated in a few mountain areas today.

In his Natural History Pliny gives an exceedingly long list of scenarios in which it was considered beneficial (N.H. xx. 23). Dr. T. Sydenham valued it as an application in confluent smallpox, and, says Cullen (Mat. Med. ii. p. 174, 1789), found some dropsies cured by it alone. Early in the 20th century, it was sometimes used in the treatment of pulmonary tuberculosis or phthisis.

9 years ago

Step By Step On How To Make Great Mediterranean Garlic Sauce,(Lebanese Garlic Sauce,Arabic Garlic Sauce)

For This Garlic Sauce Recipe and Other Great Mediterranean Food Recipes
Go To

Toum, garlic sauce, garlic dip is a Lebanese side dish prepared using canola oil, garlic, lemon juice, and egg white. It is served with chicken and meat as a dipping sauce or mayonnaise.

9 years ago

Thank you Patt, I don't know why all of the text comes out Blue!

8 years ago
Research Sheds Light on Health Benefits of GarlicNews image

Researchers have widely believed that the organic compound, allicin, which gives garlic its aroma and flavour, acts as the world's most powerful antioxidant. But until now it hasn't been clear how allicin works, or how it stacks up compared to more common antioxidants such as Vitamin E and coenzyme...

8 years ago
Garlic is Good! Me have every day. Thank you for all recipes.
Thank you
8 years ago

One of my sister told me if I can to have one apple and clove of garlic at morning, before anything and I did it long time.  I stop and  came back with it but It makes me feel so hot...  that's scares me and no more.   I  ll try it as  soon as I will buy apples, tomorrow I have to buy lot of stuff to eat.  Only organic.

Ciao and thanx everyone the garlicander why not invented words...


8 years ago

Well, I am not sure I could handle garlic first thing in the apple yes but to garlic; I will save that for lunch or dinner.

7 years ago

Why you should let Garlic sit for 5 - 10 minutes

To get most health benefits from Garlic, let it sit for a mininum of 5 minutes, after cutting and before eating or cooking.  Waiting 5 - 10 minutes allows the health-promoting allicin to form.  If you do not let it sit, allicin is never formed, so it is worth the wait.What is Allicin?

This post was modified from its original form on 03 Dec, 6:49
Oooh Im hungry now!!!
7 years ago
Garlic!!! I LOVE this thread!!! I will have to copy the recipes asap!

I adore garlic especially with Artichokes & fresh olive oil
7 years ago

Hi there! My husband, who loves garlic and eats it often for its health benefits, has a question. His stomach can't really take raw garlic, and for a while he ate only capsules but they are expensive. Is there anything he could eat with the raw garlic to make it land more softly in his belly? He tried with milk (what a combination) but it did not help.

6 years ago

Discover the incredible healing powers of garlic

6 years ago

Thank you John for posting that here. Garlic is so good for us.

6 years ago
Garlic Tonic Soup recipe

Makes 1 to 2 servings.
Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

  • 2 cups vegetable or chicken broth
  • 1 head of garlic, cloves separated, smashed, peeled, hard ends trimmed
  • Freshly ground pepper and sea salt to taste

Place the broth and garlic cloves in a small saucepan over medium heat. Bring to a boil, reduce heat, and simmer, partially covered, until garlic softens, about 10 to 15 minutes.

Remove the saucepan from the heat. Using an immersion or regular blender, puree the soup. Season to taste with pepper and sea salt.

6 years ago

Thank you Katrine; that sounds like one Powerfoods soup!

6 years ago
Garlic is a favorite to most Greeks. I looked up a few of my favorite garlic recipes I'm sure you will enjoy.Tzatziki - Cucumber Yogurt DipCool and creamy, this tangy cucumber dip flavored with garlic is the perfect compliment to grilled meats
and vegetables. It's served on the side with warm pita bread triangles for dipping. Used also as a condiment for souvlaki and or with fried zucchini. Anyway you serve it, I'm sure you will enjoy it.
Prep Time: 20 minutesTotal Time: 20 minutesIngredients:
  • 3 tbsp. olive oil
  • 1 tbsp. vinegar
  • 2 cloves garlic, minced finely
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 1 cup greek yogurt, strained
  • 1 cup sour cream
  • 2 cucumbers, peeled, seeded and diced
  • 1 tsp. chopped fresh dill
Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk,
blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well.
Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.
Garnish with a sprig of fresh dill just before serving.
6 years ago
Greek Garlic Dip and Sauce (Skorthalia)
Serve skorthalia as a dip, spread, or as a condiment with dishes like fried salt cod, beets or even as a dip with bread.

Older folk would fix this using a mortar and pestle. Today, a food processor or hand mixer makes things a lot easier and takes a lot less time! Skordalia (skorthalia) can also be made with bread, but the potato recipe is more versatile since it can double as garlic mashed potatoes.

Prep Time: 30 minutesTotal Time: 30 minutesIngredients:
  • 1 1/2 pounds of potatoes for boiling
  • 6-12 cloves of garlic, minced or grated (to taste)
  • 1 cup of extra virgin olive oil
  • 1/3 cup of good quality red or white wine vinegar
  • 1 tablespoon of salt
  • 1/2 teaspoon of freshly ground black pepper

Add the salt to a large pot of water. Peel the potatoes and boil in salted water until well done (easily pierced with a fork). Drain.

Sprinkle the potatoes with pepper and mash.

In the blender bowl of the food processor (or with a hand mixer), purée the potatoes and garlic until well mixed, about 30-45 seconds. Still puréeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth. Skorthalia should be creamy and thick. If it gets too thick, add a little cold water (not more than 1/4 cup).

Yield: About 2-3 cups

To prepare by hand

Mash potatoes with garlic. Drizzle in the olive oil and vinegar slowly, alternating between them, mashing well. Add pepper. This version may be grainier, but the taste is wonderful!

Note: Skordalia is a matter of taste. Some prefer a mild garlic taste, while others prefer a strong garlic taste. If the taste is too strong, adjust the quantities of potatoes or bread up a bit. If the taste is not strong enough, increase the garlic.


In various regions of Greece, walnuts or almonds are added. If you like, add a cup of finely chopped walnuts or almonds to the food processor at the beginning, with the potatoes, and add the juice of a lemon to the liquids. The consistency will still be similar to thick ketchup but granular due to the nuts.

6 years ago

Thank you Maria! Both of those recipes sound very good.

6 years ago

Garlic is so good for us! Researchers have widely believed that the organic compound, allicin, which gives garlic its aroma and flavour, acts as the world's most powerful antioxidant. But until now it hasn't been clear how allicin works, or how it stacks up compared to more common antioxidants such as Vitamin E and coenzyme... For the rest go to: Research Sheds Light on Health Benefits of Garlic

5 years ago
Another thing that I find so amazing is how the taste of garlic can change with the way you cook or prepare it. It can have the sweetest and nutty taste from one of my favorite ways to cook it, and that is to simply roast the whole head with the paper on with maybe a little drizzle of olive oil into the root end after cutting away a little bit; and the garlic can impart such a strong taste when cut and smashed raw and eaten that way. Then it changes again in soups or stewed and so on. A true wonder.
Glorious Garlic
5 years ago

I think garlic is good for you in many ways, thanks for all the helpful tips

5 years ago

You are so right Wade about the way garlic tastes so different in the way you prepare it; had really thought about it that way. Most foods are like that it seems. Thank you for starting this wonderful garlicky discussion.

Raw Garlic people
5 years ago

my hubby and I are raw garlic people. I make popcorn, melt the butter then put in thinly sliced raw garlic in melted butter, stir then pour in popcorn. I dehydrated thin sliced garlic, I eat them for snacks - yummy!! I blend cream or goat cheese and soy milk until soft creamy, then put in grated raw garlic, blend them and use chips or crackers or vegetables to dip in. All hot soups get raw garlic in it. For visitors, I always use less garlic, but for me and my hubby, I put in lots. My dogs eats garlic (small amount since it can be toxic if eat more than their body weight can take - similar to onions and chocolate, I think). Those recipes above look really good and I will try them if not all. Yummy!!

5 years ago

Anyone else try taking the skin off with your bare hands? I find that the juice from the fresh garlic burns my hands...much like a chemical burn or something.

5 years ago

I love to smell garlic when it´s wafting out of Italian, Greek or Tunisian kitchens when you´re heading for lunch, it increases the appetite, but I just couldn´t eat it cooked or fried...I like it raw and occasionally and generously bestrew my green salad with it adding thyme, mint or basil all dry and crushed, a twist of real lemon juice, barely salt or pepper...not because it otherwise loses its vitamins if fried or cooked...try the recipie...

5 years ago

TL J. that is one very different way to flavour your popcorn; makes me feel like trying it.

Rachel, I do that all of the time. Guess you are just sensitive which makes me think you should eat only a little once in a while till you get stronger.

Monqui; love it Yum!

4 years ago

4 Healthy Reasons to Love Garlic

The stinking rose, as garlic is known, is more than just smelly. It has many health benefits and is even an aphrodisiac.

Discover its unique benefits, its history, and enjoy some tasty recipes.

Garlic owes its smell to a sulfur compound. The fact that it stinks isn’t unique–sulfur compounds are renowned for their nasty odors. In fact, sulfur compounds in intestinal gas are responsible for the smell of flatulence. Those sulfur compounds are pretty potent stuff, considering that they make up just one percent of the total intestinal gas released!

Health Benefits of Garlic

1. Garlic Reduces Cholesterol

There many studies confirming that garlic in several forms can reduce cholesterol. (Silagy CS, Neil HAW, 1994, The Journal of the Royal College of Physicians, Vol 28 No 1:39-45)

2. Garlic is an Aphrodisiac

Tibetan monks were forbidden from entering the monasteries if they had eaten garlic.
It stirs up passions due to it’s ability to increase the circulation.

3. Garlic is an Antioxidant

Researchers have widely believed that the organic compound, allicin, which gives garlic its aroma and flavour, acts as the world’s most powerful antioxidant. But until now it hasn’t been clear how allicin works, or how it stacks up compared to more common antioxidants such as Vitamin E and coenzyme. Research Sheds Light on Health Benefits of Garlic

4. Garlic is an Antibiotic

The allicin in garlic is also a powerful antibiotic, which fights infection and bacteria. British researchers gave 146 people either a placebo or a garlic extract for 12 weeks. The garlic takers were two-thirds less likely to catch a cold. Other studies suggest that garlic lovers who chow more than six cloves a week have a 30 percent lower rate of colorectal cancer and a 50 percent lower rate of stomach cancer. Garlic helps to open clogged sinuses.

Listen and watch video of a garlic lover (me) and a garlic hater argue about these benefits: Garlic Health Benefits.

“We ate lots of garlic in my home…My father would grow it and it went in everything. He would make garlic sandwiches, which we all loved to eat. Toast with butter and chopped garlic and a sprinkle of salt–mmmm it was yummy. There were three girls in our family and my father used to love to tell us that the garlic would grow hair on our chests!”  -Diana Herrington

Next page: Garlic’s interesting history.

Read more:

3 years ago

Enjoy these TWO of FIVE tasty recipesby Diana:

April 19th is National Garlic Day!  If you’re a garlic lover, celebrate it with one of my five favorite garlic recipes.

All my recipes are vegan and healthy. They are made with fresh whole foods and healthy oils.

1.  Simple Garlic Zucchini

The first time I saw this recipe being prepared was on the Yaku Yama mountain in the ’70s (my hippy days).  I watched with amazement while my friend David added clove after clove of garlic; I am sure he put in more then I have listed below!  In those days the idea was to eat lots of garlic for all of its health benefits.


2 large zucchinis
10 cloves of garlic
Almond oil
Sea salt


  1. Grate 2 large zucchinis.
  2. Chop 10 cloves of garlic*.
  3. Sauté zucchini and garlic in almond oil till soft for 5 minutes.
  4. Add salt to taste.
  5. Serve.

Arthur Baer says: “There is no such thing as a little garlic.”
But if the amount above is too much, then add the amount to suit your taste.

Nothing tastes better than sauteed onions and garlic!

2. Garlic Onion Gravy.


2 medium onions (yellow ones are best), peeled and thinly sliced into rounds
2 – 8 cloves of garlic, finely chopped
2 – 4 tablespoons Almond Oil or Clarified butter (ghee)
1/2 tsp marjoram
1/2 tsp thyme
1/2 tsp balsamic vinegar
4 tsp arrowroot
2 – 3 tsp Tamari or 1 – 2 tsp Spike seasoning
1 1/2 c water
Black pepper


1. Sauté onion in oil in a frying pan, on medium high heat until rich golden brown.
2. Add garlic and sauté on medium low heat for 2 minutes.
3. Now, add marjoram, thyme and balsamic vinegar.
4. Add 1 cup of water to the onion mixture, stir and simmer for a few minutes on low heat.
5. Mix arrowroot into 1/2 cup water.
6. Stir the arrowroot mixture into the onion mixture.
7. Turn heat up to medium and continue to stir while the mixture boils for a few minutes. It will become translucent with a creamy consistency of gravy.
8. You can add more water to create the desired consistency.
9. Add tamari and pepper to taste.

3 More recipes : 5 garlic recipes
3 years ago

It is supposed to be one of the most important field of garlic . . .

3 years ago

Isn't it amazing that this discussion of sharing about garlic that Wade started 10 years ago is still going!!!

Happy ten year anniversary
3 years ago

Just love that garlic! I'm glad I'm not the only one.  

3 years ago

Has anyone heard of black garlic,saw it on a menu?

3 years ago

nevermind,roseanna dana

This post was modified from its original form on 19 May, 8:54
3 years ago

I love garlic and when ever I can add them to my meals, I will. I also love making this pasta dish with garlic. I sautee chopped up onion and garlic in some olive oil and when the onion has browned enough, I put it over my cooked pasta as a sauce. My husband doesn't like the fact that my breath and the whole me will start emmanating garlicky smell but I can't help it if I love garlic!

3 years ago

Bonjour tas, my friend, here is maybe for your first meal today, black garlic, seeams like some bread and ? egg on top.  Bon appetit!  ; )

3 years ago

thanks Cherie

between that and the purple potatoes i found,,,thinking of an interesting colored recipe,maybe add beets and yams for extra color....already salivating,lol

btw,looks like scallops on top of crouton like bread crisps to me!

This post was modified from its original form on 20 May, 8:26
3 years ago

Hey, tas, lol, here some nice color to add to others... I prefer to eat the regular one 2 colors of yellow and little sweet, ; )

3 years ago

This me again, hah, this is the good one.  For all taste we can find.  This variety is called BUFFALO CORN.  hehe ; )

3 years ago

Add some GARLIC butter, if needed lol, I personnaly eat it raw.  Yummy corn on the cob...

3 years ago

This picture was from me upper --

3 years ago

Love it Marie Missy. I also do the whole cloves like the above pic, put some olive oil and sprinkle sea salt on it. wrap in foil and roast awhile in oven.

4 months ago

Garlic maybe stinky but it is full of so many health benefits.

4 months ago

indeed it is Diana, unbelievable !