Now is the time for garlic!
They say it should be harvested on the shortest day of the year.
Who doesn’t love a bit of garlic added to their meals?
Not only does it taste good, but it is powerfully useful medicinally.
Garlic contains the biologically active component, allicin, which is responsible for much of its medicinal value.
Historically garlic has long been used for high blood pressure, high cholesterol, coronary artery disease, cancers such as colon, rectal, stomach, breast, prostate, bladder and lung cancers, cardiovascular diseases, enlarged prostate, diabetes, osteoarthritis, hay fever, traveller’s diarrhoea, preeclampsia, cold, flu, immunity, bacterial and fungal infections, fever, cough, headache, abdominal pain, sinus congestion, gout, rheumatism, haemorrhoids, asthma, bronchitis, shortness of breath, low blood pressure, low blood sugar, high blood sugar, healthy liver function, asthma, arthritis, back pain, bronchitis, chronic fever, tuberculosis, rhinitis, malaria, stubborn skin conditions such as leprosy, leukoderma, skin discoloration, enlarged spleen, fistula, bone fracture, gout, urinary tract disease, and kidney stones, vaginal infections, platelet effects, sickle cell anaemia, detoxifying, radiation protection and much more.
This really is one of the best herbs we can include in our diet.