Garlic is probably best known for its odour and for warding off vampires! This vegetable’s part of the onion family and is used in Ayurvedic medicine for heart, digestive, and joint problems and in Traditional Chinese Medicine (TCM) for respiratory and digestive problems. Herbalists especially value its antiseptic and immune-boosting properties.
To make medicinal garlic syrup, dissolve two tablespoons of brown sugar in a pan over a gentle heat and then stir in the juice from one to four crushed cloves of garlic and a dash of lemon juice. Cool and seal in a sterilised jar or bottle. Take one teaspoon of the syrup at the first sign of a cough or cold.
Keep medicinal garlic syrup refrigerated and use within seven days after you open it. Keep away from the skin because garlic oil can cause skin irritation. Avoid excess garlic during pregnancy, because it can cause digestive upset or heartburn, and while breastfeeding because babies don’t like the smell of it in breast milk!