The interesting history of garlic (and its medicinal properties)

image source, Getty Images

photo caption, China is the world’s largest garlic producer.

- author, food chain program
- author title, BBC World Service
42 minutes

Garlic has been prized for thousands of years not only for its intense and unmistakable flavor, but also for its medicinal properties. Known for its antibacterial and antiviral properties, garlic has long been an essential product in both the kitchen and traditional remedies.

Garlic originally originated in Central Asia, but spread to Europe and America with immigrants.

Currently, China is the world’s largest garlic producer.

The BBC World Service’s Food Chain program explored the rich history of garlic and its cultural significance, raising the question of whether garlic is really good for you.

kitchen essentials

A black-handled butcher knife sits next to three cloves of garlic and raw chicken on a plate. — photo caption, Today, garlic is widely consumed across countries and cultures.

Garlic is essential in countless dishes. Paul Eric Jenson, a Danish chef who teaches students from the United States, Australia, Britain and Asia at the French Culinary Institute in northwestern France, says he has never met a student who is not familiar with garlic.

He thinks garlic dramatically elevates a dish, and wonders what French cuisine would be without it.

“I don’t think they[the French]could imagine a good dish without garlic,” he says. “From stocks and soups to vegetable and meat dishes, there’s always garlic somewhere. I can’t imagine not using it.”

But when he was growing up in rural Denmark in the early 1970s, garlic was almost unknown.

Recall that garlic was famous for its strong smell, but then Turkish workers began to migrate to Denmark and cooking with garlic became more common. Jenson also got used to garlic through Italian pizza, and now he’s also benefiting from garlic as a winter remedy.

“My partner and I drink a cup of soup in the morning with a whole garlic clove squeezed into each cup,” she says. “I’ve never had a bad cold or flu. I think it’s because of the garlic.”

long journey

A man wearing black gloves holds two garlic cloves in his right hand. — photo caption, In the 20th century, immigrants brought garlic to new places.

Garlic’s cultural and spiritual importance spans thousands of years. The ancient Greeks left garlic at crossroads as an offering to Hecate, the goddess of spells and protector of the home.

In Egypt, garlic was discovered in the tomb of Tutankhamun, the famous pharaoh who was believed to protect him in the afterlife. In Chinese and Filipino folklore, there are legends about using garlic to ward off vampires.

“The world’s oldest recipe is a Mesopotamian stew from about 3,500 years ago that includes two cloves of garlic,” says Robin Cherry, author of Garlic: An Edible Biography.

“The earliest written description[of garlic]is also about 3,500 years old. It’s called the Ebers Papyrus, and there are many descriptions of how garlic can be used to treat everything from discomfort to parasites to heart and respiratory problems,” he says.

Cherry notes that the ancient Greek physician and philosopher Hippocrates used garlic for a variety of treatments. Furthermore, famous thinkers and writers such as Aristotle and Aristophanes also mentioned the medicinal properties of garlic.

From slave cuisine to royal cuisine

Large round pizza with tomato sauce, fresh garlic, chili pepper, cheese and olive oil — photo caption, Garlic is essential to many of our favorite dishes, such as pizza.

Garlic was widespread in ancient Mesopotamia, Egypt, Greece, Rome, China, and India. Roman soldiers believed garlic gave them courage and strength and spread it throughout Europe during their conquests.

Garlic was used both as a food and as a medicine, but its culinary use was once restricted to the lower classes.

“It was really food for the poor,” continues Robin Cherry. “It was thought to give power to people like the slaves who built the pyramids of Egypt and the sailors of Rome. It was cheap and could hide the bad taste of stale food, so it was considered something only the poor would eat.”

Garlic’s reputation began to change during the Renaissance. The Renaissance was an important period in European history from the 14th to the 16th century, characterized by a revival of classical learning and a flowering of the arts and sciences.

“King Henri IV of France was baptized with garlic and ate so much garlic that he became popular,” Cherry said, adding that garlic also became popular in Victorian England in the 19th century.

Garlic arrived in the United States much later, in the 50s and 60s of the last century, brought by immigrants. It helped overturn negative stereotypes.

“In fact, garlic was used in a very derogatory way to refer to Jews, Italians, and Koreans. They were called garlic eaters, which had a negative connotation,” points out Robin Cherry.

Garlic as medicine

Yellow and green bottles with capsules containing garlic oil and garlic extract sit on a shelf — photo caption, Garlic is used for its medicinal properties.

Currently, there are approximately 600 types of garlic in the world. Some have only recently become available around the world, such as Uzbekistan in Central Asia and Georgia in the Caucasus.

Beyond its important role in modern kitchens, it is also commonly used to treat and alleviate cold symptoms. Clinical trials have investigated its effects on blood pressure, cholesterol, and even cancer, with mixed results.

A small study conducted in Iran found that a combination of garlic and lemon juice was effective in lowering cholesterol and blood pressure in six months. However, a large study conducted over 6 months in 200 healthy people at Stanford University in the US found no significant reduction in cholesterol.

bunch of garlic heads — photo caption, Consuming garlic on an empty stomach can cause gastrointestinal discomfort, wind, and changes in the intestinal flora.

A 2014 study conducted at the University of Sydney in Australia confirmed garlic’s powerful antibacterial, antiviral, and antifungal properties.

“Garlic contains high concentrations of potassium, phosphorus, zinc and sulfur, and moderate amounts of magnesium, manganese and iron. It’s something of a miracle vegetable,” says British Dietetic Association spokesperson and pediatric nutritionist Bahee van de Bol.

“It contains a wonderful sulfur-containing compound called allicin. Garlic is great for digestive health because it’s rich in prebiotic fiber, which is great for the intestines. It also has antibacterial properties,” he says, adding that the fiber in garlic feeds digestive bacteria, which can help improve constipation and bloating.

For adults, consuming 1 to 2 cloves of raw garlic per day is considered healthy. However, according to a paper published in a clinical journal, american family doctorif taken in excess, especially on an empty stomach, can cause gastrointestinal discomfort, wind, and changes in intestinal flora.