HOME REMEDY: Garlic

I caught the end of a Radio 4 programme all about garlic. The gist was ‘what a wonder bulb’. I’m going to ‘Listen Again’ on iPlayer or whatever they call the technology that enables us to do that.

But I digress, for years many cultures have put garlic at the forefront of their eating and health culture, yet it’s only recently that in Britain we’re waking up to just how beneficial garlic is.

It is a powerful antiviral, antibacterial and even antifungal bulb. The active component is allicin, which is released when the cloves are crushed or chopped. It is well known for reducing the length of a cold as well as our susceptibility to getting them. For a while now it’s been found to be beneficial for heart health, as it lowers cholesterol levels and thins blood; though do not take if you’re on bloodthinning medication.

Just one clove a day is a powerhouse of vitamins and minerals. Try adding it crushed to your vegetables after you’ve cooked them, just toss it in the pan with some olive oil and your cooked veg. That way you still get all its benefits, but it’s not totally raw.

Sof McVeigh: www.thehomemadecompany.com