One of the most common herb and spice we use is Garlic. Garlic is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and Chinese onion.
Garlic is easy to grow and can be grown year-round in mild climates. While sexual propagation of garlic is possible, nearly all of the garlic in cultivation is propagated asexually, by planting individual cloves in the ground. In colder climates, cloves are planted in the autumn, about six weeks before the soil freezes, and harvested in late spring or early summer. The cloves must be planted deep enough to prevent freeze/thaw, which causes mold or white rot.
Garlic contains a compound called Allicin, which has potent medicinal properties. We now know that most of the health effects are caused by this sulfur compound formed when a garlic clove is chopped, crushed or chewed.
Garlic supplementation is known to boost the function of the immune system. The active compounds in garlic can reduce blood pressure. Human studies have found garlic supplementation to have a significant impact on reducing blood pressure in people with high blood pressure.
Always remember, consuming garlic on a daily basis in food or raw helps to lower cholesterol levels because of the anti-oxidant properties of Allicin