Garlic was used to keep slaves healthy while building the pyramids in Egypt and has been valued as the King of herbs ever since. Raw garlic is a potent natural antibiotic and was used to make poultices to dress wounds during the Second World War when antibiotics were scarce.

Numerous researches have studied the health-giving qualities of garlic and have found clear evidence that it:

- lowers blood pressure

- lowers high cholesterol levels

- can help reduce plaque build up in the arterial system

- helps prevent cancer

- has anti-oxidant properties

- has anti-fungal and anti-viral properties

Allicin and sulphur compounds in garlic are thought to be responsible for most of its health benefits. Garlic is also, however, exceptionally high in selenium, perhaps more so than any other plant. A daily dose of selenium has resulted in a 50% reduction of the occurrence of many types of cancer in controlled studies. Although incredibly healthy, most people eat garlic for its distinctive flavour, which adds that special something to many dishes. Fresh, crushed garlic provides maximum pungency to food, while cooked or baked cloves have a sweet, nutty flavour with much less pungency.

Types of Garlic

Softneck: This is the most popular garlic. The varieties of this type can be seen in many supermarkets and they range in skin colour from white to pink

Elephant Garlic: This type is in fact more of a leek than a garlic. It has a milder more onion like taste than other garlic but is worth mentioning here.

Stiff neck: Mature plants of this type are not soft at the neck, but remain rigid, with only one layer of larger cloves packed around its stalk.

Cultivation and Care

Select the best, firmest outer cloves for planting. Place the clove root downwards at a depth of about 2-3cm in 50cm rows and 10-15cm apart. Plant the garlic in deep well-drained soil with a neutral to slightly acid PH. Organic material is essential for good results. Keep plants well watered especially during hot summer days. Garlic's only major pest is thrips, which are minute, dark brown yellow, elongated insects that cause small white patches to develop where they feed.