Garlic, also known as a ‘miracle tuber’, is used in almost all kitchens and cultures as a spice and healing plant. It is part of the allium family, which includes onions, leeks, shallots and green onions. Benefits include:
- keeping the blood, the heart and blood vessels healthy
- lowering blood pressure
- strengthening the immune system
- having an anti-inflammatory, anti-microbial and anti-cancer effect.
Tip: Before you cut or press it, crush the garlic with the handle of a knife. Leave it alone for 10 minutes. This effects the connection of molecules and other positive properties of garlic