Now I don’t know about your flowers from Valentine’s Day, but there’s another ‘rose’ which is much appreciated in the food family: garlic.  You could say our kitchen has become a makeshift ‘florist’ lately!

Known for its cardiovascular benefits, garlic is also a powerful immune booster which is particularly timely in the thick of cold and flu season.  It is also a ‘strong’ antioxidant, ‘strong’ coming from the organic compound allicin, which is what offers us its ‘fragrance.’

In order to get the most out of garlic, it’s important to buy it raw and fresh and crush it to release the allicin.  Raw garlic is the most potent, but due to stomach irritability in some, it is recommended to lightly roast the bulb to help with its digestion. Cooking garlic can destroy the allicin content, so letting it sit for 10 minutes will help to retain some of its antioxidant power. (Sauteing garlic should be done with caution, as it can brown quickly and is then rendered unhealthy.)

Garlic contains compounds which are rich in sulfur and help the liver. Other benefits:

* Aids digestion
* Antibiotic
* Anti-fungal
* Anti-parasitic
* Anti-viral
* Anti-kissing

It is also used to help in prevention of Alzheimer’s disease and depression by normalizing serotonin levels.

Some experts say that we don’t consume enough garlic to make a difference.  You can certainly take garlic in supplemental form (but why lose all that fun flavor?)  If doing so, buy a trusted source and make sure the label says it contains allicin.

And if you’re a freak for the bulb like I am…stock up on a few fresh ones and give this recipe a try.

>>I’d love to hear what other uses or recipes you have for this super food…