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Garlic
by John Hofland, MH
Garlic, known as a culinary herb since the time of ancient Egypt and Greece, also has a long history as a medicinal herb. French Crusaders brought it home, and during the Black Plague, French thieves used it in a blend to stay healthy as they scavenged the possessions of the dead.
During a 19th century fever outbreak in London, garlic-loving French priests who visited the sick stayed well, whereas English priests, who ate a garlic-free diet, often fell victim to the fever.
By WWI the English had learned the antiseptic values of garlic, so they applied raw garlic juice - mixed with water and soaked into swabs of sphagnum moss - to treat wounds. Those receiving this treatment didn’t have a single case of sepsis.
Raw garlic’s antiseptic value comes from its sulphur-y allyl compounds. Mash the garlic, and the allyl compounds combine with oxygen to produce allyl oxide, giving it both the sulfur odor and the medicinal value. Dr. Christopher used the antiseptic to treat everything from ulcers to respiratory ailments. For respiratory problems he suggested making the
Garlic Syrup recipe that follows.
For our family, garlic saved a honeymoon! When our daughter got married in Ukraine, she and her husband invited our whole family to join them on their honeymoon in Vienna. So we were having a wonderful time waltzing around Vienna - until I got sick with fevers, chills, headache, and fatigue. I had just begun my course in herbal studies and remembered
reading about garlic, so I sent my wife to get a bulb. I chewed two fiery cloves and went to bed. The next day, I stayed home to finish the entire bulb while the others enjoyed the Klimt museum, wiener schnitzel, and Austrian coffee. By evening our Airbnb reeked of garlic so much that people coughed when they entered, but the next day I was back on my feet exploring Schönbrunn Palace. Garlic had shortened the flu to just one day.
John Hofland is a Master Herbalist from the School of Natural Healing and an organic gardener. He also holds a Master in Fine Arts in Theatre and is an illustrator for children’s literature.
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Dr. John R. Christopher founded The School of Natural Healing in 1953 with the intent to teach people how to cleanse and nourish their bodies in order to heal and prevent disease. His dream was to have an
Herbalist in every home, and a Master Herbalist in every community. Join his legacy at The School of Natural Healing!
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Garlic Syrup for Respiratory Ailments
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Peel and mince one pound of garlic and put it in a jar. Cover with equal parts of vinegar and distilled water. Close tightly and let stand for 4 days, shaking the bottle daily. Then add 1 pint of glycerin, shake well, and let stand another day. Strain with pressure, and filter through a cloth. Add three pounds of pure honey and stir until blended. Put in
jars, seal tightly, and store in a cool place.
For a tastier version that hides the garlic odor with caraway, see p. 222 in Dr. Christopher’s Herb Syllabus.
Fermented Honey Garlic
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Press each peeled garlic clove with the back of a chef’s knife or prick it with a fork to slightly bruise it. This will release some of the garlic’s juice, thereby stimulating the honey to ferment.
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Place the lightly crushed garlic cloves in a pint jar with a tight-fitting lid. Pour in honey to cover the garlic, leaving about 1 1/2 inches of head space. The space is important as the honey will become quite bubbly and active, and the headspace will give the mixture the room it needs to keep from overflowing. Place the lid on the jar and
tighten.
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Place the jar on the counter. Every other day, or more often as needed, crack open the lid and allow the CO2 to escape. Retighten and turn the jar over and allow the honey to re-coat the garlic that will float to the top.
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Ferment for 1 month. The ferment will be ready when the bubbles settle, the honey becomes runny, and the garlic develops a mellow flavor. Store indefinitely at room temperature.
From Dawn Combs, Sweet Remedies: Healing Herbal Honeys, p. 170.
Eat a honey-soaked clove every day to boost immunity. Brush the garlic-infused honey over whole grain crackers.
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Dr. Christopher's Herbal Legacy Newsletter is sponsored by:
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