Garlic like the onion, shallot, chives and leeks belong to the Allium group of vegetables, which produce sulphur containing compounds that give the distinctive aroma and flavour.

Medicinally it is thought these compounds may protect the body in many ways :

• Boosting the immune system
• Protection against cancer cells
• Antibiotic and antifungal properties
• Aiding circulation

There are numerous types of garlic but the three most common are:

• White and fleshy bulbs are the most common and have an excellent flavour
• Green garlic is available only in the summer and is much sweeter
• Marshalls Mediterranean is an Italian garlic which is used in many Mediterranean dishes

Fresh crushed garlic is the most benefical and strongest form. Baking leaves garlic mild and sweet, whilst garlic tinctures (essence of garlic) maybe added to food and drinks.

Taken daily to sustain resistance to colds & flu and to reduce alimentary tract and bowel cancers. Not the most user friendly vegetable, it has been known for centuries that taken regularly it has many medicinal properties.

Serve as garlic bread, add to casseroles, soups or make a paste to use with meat and vegetables.