Garlic is part of the Allium family – its relatives include the onion, shallot and chive. The pungent herb has longed been used in both culinary and medicinal practices in cultures around the globe.
As well as imparting delicious flavour to any dish (and warding off vampires of course!), garlic has significant health benefits. Packed with antioxidants, it’s a natural antibiotic and is also rich in vitamin C, which packs a punch when fighting off afflictions from the common cold to heart disease.
The presence of the sulphur-containing compound allicin (the source of garlic’s distinctive flavour) acts like an anticoagulent, preventing the clumping together of blood platelets. This reduces blood pressure and aids in preventing cardiovascular disease.
It’s worth noting that allicin is not found in whole garlic – the cloves needs to be crushed to stimulate the formation.