Not for alliumphobias
For those of you who suffer from alliumphobia, look away now, as I’m about to talk about a member of the Lily family....Garlic!
Over 5,000 years ago the Egyptian slaves downed tools when their daily ration of garlic was stopped. This was probably the first ever labour strike. They used it in cooking and for medicinal purposes. And today, nothing has changed. Garlic (or stinking rose as some call it) is still grown and used all over the globe.
So what has garlic got that makes it so desirable? Well I do know that it contains polysulphide allicin, ajoene and adenosine and these ingredients are the key to the bulbs health benefits.
If you rub garlic oil directly onto psoriasis (a skin condition) it will possibly bring relief. Also, by rubbing raw garlic onto athlete’s foot this will speed up the healing process. Or, try placing your feet into a bowl of garlic water. This might or might not work but it is well worth a try. And should you find yourself with a splinter, place a slice of garlic over it then cover with a plaster or bandage to help draw out the offending object!
For those of you that keep hens, place a clove of garlic into their drinking water to keep them healthy.
As for myself, I use garlic in cooking and for medicinal purposes. Here is one of my favourite recipes......
- 500ml double cream (I am not a lover of cream but add this when I have guests)
- 500ml milk
- 3 garlic cloves
- 8 large potatoes
- 100g cheese (optional)
Heat oven to 190C/170C fan/gas 5. Tip the cream, milk and garlic into a large saucepan and bring to a simmer. Slice the potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked. Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
Remove the potatoes and place in a wide shallow ovenproof dish so that they are about 5cm in depth. Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface. Scatter over the cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.