How To – Roast Garlic

Garlic everywhere and garlic in everything! We’re a household that loves to cook with garlic, and naturally, I also have a few special garlic medicines ready to dispense for a variety of ailments.

Garlic, Allium sativum, is truly an amazing ingredient to always have on hand in your culinary and medicinal pantries! Used worldwide in an astounding array of cuisine, this pungent herb has a very long history as a folk medicine, and is, among other things, a very strong anti-fungal, anti-bacterial, tonic, stimulant, stomachic and antispasmodic agent.

I include garlic in my Tomato Tea for Sinus Congestion, and it is an important ingredient in the Cider Tonic I made recently. Garlic in Honey is a potent remedy for colds and flu, or if you can stomach it, a raw clove a day is sure to keep the doctor away.

Here is one of my favourite ways to make garlic – slow roasted to a sweet and delicious condiment. I serve this with roast Mediteranean vegetables such as zucchini and eggplant, or with sundried tomatoes and olives on Bruchetta. You could also enjoy it with a great cut of steak too! Or… when no one is looking, just slip a clove straight into your mouth. Mmmm!



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