To get the best medicinal properties from garlic, it all starts with using the best cloves and balanced soil with correct amounts of needed nutrients.
When I process the properly cured garlic for storage, I select the bulbs that have few or no small cloves. These are saved for seed and we eat the rest.
The next important step is to plant properly and to FEED them. I’ve used Espoma BulbTone for years and have gotten excellent results. I also amend the soil according to a soil test, adding what that particular garden needs in the amounts missing or safe to put down.
Planting at the correct spacing is important. The roots need room to spread without competition from other plants.
It’s very important to garlic health to keep it mulched and weeded. Alliums HATE competition.
Harvesting at the right time, when the bulb still has most of its wrappers, will allow the bulb to cure and store properly.
Proper curing is essential to being able to store garlic until the next crop comes in.
But all of the above goes to waste if one simple procedure is not followed when processing to eat. It is detailed extensively in the chapter in this book on garlic, from pages 50 – 57. The most important page is page 53. Studies have shown that this procedure insures the properties are properly handled to allow the most expression of their allicin.
Ms. Robinson has done extensive research on studies done on various varieties of each kind of food or plant and explains what she found and why it is important. I find this kind of science fascinating: the how and why of things.
The one thing that stuck best in my mind was about the use of garlic. It was because of this one thing that I was able to identify the book again when I was looking for it.
She explains that the medicinal properties of garlic are separated in the plant. To increase them and protect them, it’s necessary to break the barriers down and allow them to mingle. This can be done by slicing, chopping, mincing, or pressing. Pressing the cloves is the best method for accomplishing his. Once pressed, allow 10 minutes for the chemistry to work, and you can cook the garlic and not lose the medicinal benefits.
From Eating on the Wild Side:
“Finally, a garlic press does the best job of intermarrying the alliin and the alliinase, maximizing the production of allicin. If you want to get all garlic’s protective properties, remember this mantra: Press, then rest.”
I’ve found that garlic scape pesto has the same properties as pressed garlic. It is not heated, the scapes are chopped fine, and it seems to retain the medicinal properties. I freeze mine for use throughout the year.
I’ve successfully used the pesto for tooth infections many times. I tuck a tiny poultice of pesto up above the gum at night and leave it there overnight. Often by morning the pain is gone. The poultice is often nasty, indicating it pulled out matter during the night.
I’ve often used pesto at the onset of a cold or sore throat, and it has either stopped it in its tracks or much shortened the period of sickness.
But I think it would not work so well, if the garlic did not have all the preceding methods met during its growing period. It takes a healthy plant to impart sufficient benefits to the person using it for their health.
And plant health starts in the soil, with plenty of the right balance of nutrients. Imbalanced soil promotes poor plant health, evidenced by disease and pests.
Garlic is one of the main staples of my medicine chest. So growing it properly is crucial.
