Properties: Garlic has been researched extensively, and has shown benefit in the following areas: high cholesterol, hypertension, blood clotting, infections, and intestinal parasites.
Cooking: This herb adds flavor to a wide range of non-sweet dishes. Its flavor is milder when whole or sliced; crushing or chopping releases the oils, making the flavor stronger. Overcooking reduces its health benefits.
Cooking: This herb adds flavor to a wide range of non-sweet dishes. Its flavor is milder when whole or sliced; crushing or chopping releases the oils, making the flavor stronger. Overcooking reduces its health benefits.