First cultivated over 5000 years ago, this Central Asia native has a reputation as a culinary and medicinal star in traditional medicine for centuries. Ancient cultures used garlic to aid the heart and digestion, as well as improved physical strength. And don’t forget its famous ability to ward off vampires and even Dracula himself. (Just kidding). This potent powerhouse enlivens the flavor and nutrition of any dish, leaving a lasting impact on the palate as well as the breath.
It’s a good source of vitamins minerals and anti-antioxidants- one small bulb packs 7% DV based on 2000 calories per day of heart healthy vitamin B6 and 23% DV and 15% DV respectively of manganese and vitamin C, known to protect against damaging free radicals. That comes with 1 bulb with 42 calories.
“Wild garlic has been widely touted for its heart protection, the research on proven benefits is conflicting. However a recent meta analysis of more than 100 studies provided consistent evidence that garlic powder reduces total cholesterol, LDL cholesterol, fasting blood glucose, and blood pressure. Garlic also has been linked to the fight against some cancers. A study in Molecular Nutrition and Food Research found that high intake of allium (the active ingredient) vegetables is likely to reduce the risk of cancer, though more research is needed to confirm this effect.”
“When using fresh garlic bulbs choose tight, firm bulbs with dry, unbroken skin. Keep it uncovered in a dark dry place and it will stay fresh for about a month. Chopping, mincing, and smashing activate garlic’s healthful properties. Enjoy fresh raw garlic pureed into creamy hummus or other healthy dips; roasted releases its creamy sweetness; spread on crackers or mix with steamed vegetables or add minced to salad dressings.”
Lori Zanteson. Environmental Nutrition, Volume: EN20-DGGENSC