(Editor’s note: Today we have another guest post from Mrs. TPL. Sometimes known as “Monkey Momma 5,” she home-schools the kids and has many other important duties as the domestic engineer. I like to grow herbs (like garlic) to give her to cook with. She is a superior cook, and so she’s going to talk about using culinary herbs for cleaning and health as well as for cooking. The best way to get these herbs is to get them fresh, by growing them at home. So make sure you put some herbs in your permaculture food forest!)
Garlic, the stinky rose.
Much has been written lately about garlic and it’s health benefits, everything from lowering cholesterol to fighting the common cold.
We love it, and we eat many meals with it.
I learned some years ago that nursed babies will nurse better if the mother consumes garlic.
Babies are attracted to the flavor the milk takes on from it. Weird, huh?
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Puree of fresh cloves are applied to abscesses as an antiseptic and healing agent, also to ringworm on the head.
It’s used for athlete’s foot – apply liberally to infected area and wrap well with a clean, dry cloth for 1-2 hours, then remove and wipe away excess garlic with dry cloth.
Research shows that garlic-based sprays kill cabbage, white, and ermine moth, onion fly larvae, mole crickets, pea weevils and field slugs and deter aphids and Japanese beetles.
Plant bug spray
- 3 oz garlic, chopped,
- 2 tsp oil
- 1 pint water
- 1 oz oil-based hand soap
- water to dilute
Soak garlic in oil for 1 week.
Dissolve soap into water and mix in the garlic oil.
Strain out garlic.
When ready to use, dilute 1 part in 20 parts water and spray on plants.
The soap is replaceable with ½ oz of liquid all-purpose, bio-degradable soap.
A therapeutic dose of fresh garlic cloves is 3-5 per day.
You can eat them raw in food, or take them as capsules. Be prepared for garlic burps. Delish!
We have found the bolted scapes (seed pod on top of the leaf spikes) are really yummy. We like to use the scapes on eggs and salad just like chives or green onion but with so much more flavor.
One of my favorite recipes is baked garlic bulbs.
Baked garlic bulbs
Take a whole head of garlic and to remove the skin as much as possible
from the outside.
Cut the top of the cluster off so that each of the cloves have their tips removed. Just the tip.
Cover liberally with oil.
Roast it in the oven at 350°F until it is soft and only a little brown.
If it’s getting too brown cover it with foil.
The garlic gets soft and more mild as it cooks, and you can just squeeze it out of the husk.
We love to eat the roasted garlic as a spread for bread or crackers.
My husband believes eating garlic keeps away bugs and limits how often he gets sick. I’m not sure about that, but it might keep away other people!
I like the smell of it though, so his eating it doesn’t bother me.
Try out fresh garlic in some recipes, and you might surprise yourself how you like this stinky rose!
If you’d like to know more ways to live better, we’ve partnered with Claire Goodall to offer the Everyday Roots ebook. It’s over 350 pages of home remedies, natural beauty recipes, and DIY household products.
This ebook shows you how to protect yourself and your family from toxic products and use healthier, all-natural alternatives. For more info Click Here or on the pictures!
OK, that’s all folks! Do you have any questions or comments about herbs for health, cooking with herbs, sustainable homesteading, permaculture design or anything else? Ask your question down below and let’s talk! You can also use the contact form, or email me at info at thepermaculture dot life.
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