Garlic in the kitchen, garden and folk medicine
Garlic is a pungent plant used in Estonia both in cooking and in traditional home remedies. Here is a frank overview of how garlic grows, what people once believed about it, how to use it in food and when to be cautious.
Why does garlic have such an enduring reputation?
An old text makes a bold claim: garlic used as a remedy cures 47 diseases. As a modern reader, you should treat this as a claim from folk medicine, rather than a doctor’s promise. India is considered the homeland of garlic, which has been used there as both food and medicine for a wide range of ailments, from colds to more serious illnesses.
The ancient Greeks called garlic the stinking rose. In Germany and Siberia, it was believed to help fight the pathogens that cause dysentery and typhus. In China, garlic was used for respiratory and cardiovascular diseases, digestive problems and menstrual disorders. In Russia, it was discussed as a remedy for gout and stones, while in Japan it was considered a way to support the immune system.
The simple truth is that garlic does not replace medical treatment. It is, however, a strongly flavored food and seasoning with a long history in folk medicine.
How does garlic grow, and what does it contain?
Garlic grows almost anywhere, but needs fertile soil and a sunny spot. The plant can reach up to 60cm in height. Both the bulb and the green stalks are used in cooking and traditional home remedies.
Gardeners advise against removing the green stalks unnecessarily, except for the flower stalk. The stalks are often tied together to help support the plant. Garlic needs a long growing season. This is why sprouting the cloves before planting them in March-April, while the soil is still moist, is recommended. Spring frosts at night do not usually damage the shoots.
Seed garlic (cloves) should be stored at 2–6 °C. Garlic is a long-day plant that prefers sunshine and thrives with plenty of moisture. It needs extra watering, particularly during its development.
Garlic is interesting from a biochemical perspective. It contains 0.3% alliin, an odorless sulfur-containing compound. When the bulb is crushed, enzymes break this down into allicin. Allicin gives garlic its strong smell and is associated with its well-known antimicrobial reputation. Garlic also contains 0.4% volatile oil composed of sulfides, phytosterols, up to 10mg% vitamin C, B vitamins, carbohydrates, starch, inulin, fructose, organic acids and trace elements.
Garlic in folk medicine and its side effects
In Estonian folk medicine, garlic is known for improving general well-being, strengthening the heart, regulating blood pressure and supporting intestinal health, particularly alongside heavy meat dishes. The old text states that 1-2 cloves a day are enough for regular use.
For high blood cholesterol, eating 2-3 raw cloves a day was recommended. You should not treat recommendations like these as a treatment plan to follow on your own. If you have a heart, kidney, pancreatic or stomach condition, speak to your doctor first.
Warm milk, cream, mayonnaise, a slice of lemon, or a parsley or celery leaf may help reduce garlic’s odor. The most common side effects are heartburn, stomach irritation and bad breath. Eating raw garlic is contraindicated if you have pancreatitis or kidney disease. People with excess stomach acid may not tolerate raw garlic. If that applies to you, there is no point forcing yourself to eat it. Use a small amount in food instead.
Garlic tinctures from an old text
- Finely chop 80 g of garlic and add it to 200 g of vodka. Take 10 drops at a time, 2-3 times a day before meals.
- Take 0.5 kg of honey and mix in 250 g of finely chopped garlic, 250 g of finely chopped onion, 250 g of finely chopped horseradish and 250 g of finely chopped cranberries. Keep the mixture in the refrigerator for 3 days. Then take 1-2 tablespoons a day with food.
An old Tibetan method
Grate 5 medium bulbs of garlic, pour over 0.5 l of vodka and leave in a warm, dark place for 7-8 days. Take 1/2 teaspoon of the tincture 3 times a day.
Another method calls for 350 g of garlic. Finely chop it, press out the juice with a wooden spoon and combine the juice with 200 g of 96% alcohol. Seal the container airtight and leave it in a cold, dark place for 10 days. Then strain. Begin treatment 2-3 days later. Take the drops with cold milk (50 g), 1 hour before meals.
| Day | Morning | Midday | Evening |
|---|---|---|---|
| Day 1 | 1 drop | 2 drops | 3 drops |
| Day 2 | 4 drops | 5 drops | 6 drops |
| Day 3 | 7 drops | 8 drops | 9 drops |
| Day 4 | 10 drops | 11 drops | 12 drops |
| Day 5 | 13 drops | 14 drops | 15 drops |
| Day 6 | 15 drops | 14 drops | 13 drops |
| Day 7 | 12 drops | 11 drops | 10 drops |
| Day 8 | 9 drops | 8 drops | 7 drops |
| Day 9 | 6 drops | 5 drops | 4 drops |
| Day 10 | 3 drops | 2 drops | 1 drop |
From the following day, take 25 drops 3 times a day. The old text adds that this regimen can be repeated at intervals of 5 years. Today, it is sensible to consult a doctor before using mixtures this potent.
Garlic can also be combined with other plants: 3 parts garlic, 3 parts hawthorn berries, 3 parts hawthorn flowers, 3 parts field horsetail, 4 parts yarrow and 1 part arnica. Simmer 1 tsp of the mixture in 200 ml of boiling water for 6-8 hours, strain and drink 1/4 of a glass 4 times a day, 30 minutes before meals. The old text describes this as an effective remedy for hypertension.
Garlic in food: simple ways to use it
Garlic is used as a seasoning in small amounts, either fresh or dried. You can add it finely chopped to hot dishes, sometimes after lightly frying it in oil. Excessive heating diminishes some of its aroma, so add garlic toward the end of cooking.
To make an infused oil, place garlic cloves in oil in a sealed glass container and heat in a warm water bath for about 2 hours, or leave to infuse in a warm place for 2 days. Then refrigerate the oil. You can make a vinegar extract in the same way and use it to dress salads.
Garlic works well in fish, meat, sausage and mixed salads. For green salads and fruit salads, you can cut a clove in half and rub it around the salad bowl. Garlic also works well in soups, stews, meat dishes, sausages and pickled or fermented cucumbers.
Beetroot and garlic salad is a traditional homemade classic: for 1 medium grated raw or lightly boiled beetroot, use 2-3 grated garlic cloves and season with citric acid and sugar. You can add mayonnaise or sour cream when serving.
An old garlic soup recipe calls for 20 garlic cloves, 2 tbsp butter, 800 ml stock, 4 eggs, 2 tbsp oil, salt, black pepper, nutmeg and 4 slices of wheat bread. Heat the garlic cloves in a pot, pour in the stock and boil for about 1 hour. Later, stir in a mixture of egg yolk and oil to which 1 glass of soup has been added.
Garlic: FAQ
How much garlic can you eat?
The old text gives 1-2 cloves a day as the usual amount. It mentions 2-3 cloves for high cholesterol, but any treatment recommendation must take your health and medications into account.
What are the side effects of garlic?
When used medicinally, garlic can irritate the stomach, cause heartburn and produce a strong odor. Raw garlic is not recommended if you have pancreatitis or kidney disease.
Is garlic suitable for everyone as a remedy?
No. Using garlic as a remedy is a folk medicine practice, not a treatment plan suitable for everyone. If you have a chronic condition or take medication, ask your doctor for advice.
Author: Marek Morozov
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