Native to Central Asia, garlic (Allium sativum) has conquered the world. It’s been a staple seasoning in Asian, African, and European cuisine for centuries, and is now used as an ingredient throughout the Americas as well. Is there any better way to start a meal than with a hot pan of fresh garlic sizzling in olive oil?
- NLM reports that garlic can help reduce the risk of some cancers, including stomach, prostate, rectal, colon, lung, and breast cancer. It is also used to treat patients with bladder cancer and prostate cancer.1
- China produces over 80% of the world’s garlic and has flooded markets with what is, in my opinion, a low-quality product. The best garlic is local, and the very best garlic is homegrown.
- In mild climates, garlic is usually planted on the shortest day of the year and harvested on the longest day of the year
“Not only does garlic taste really good, but research suggests it may also serve as an additive to help prevent food poisoning. Other research appears to indicate that under laboratory conditions, fresh garlic can kill Salmonella enteritidis, E. coli, and antibiotic-resistant Staphylococcus aureus.”