You can use crushed garlic to flavour stir-fry’s and fish, roast it with other vegetables or add it to sauces and dips. If you find the taste of garlic a little strong, you can blanch the cloves in hot water for around two minutes to suppress the flavour a little.

Why Garlic is good for us


Garlic not only helps make our meals taste great, but it also helps boost our immune system and is commonly used to ward off illnesses, fight infections and even treat wounds.

It can boost heart health by lowering blood pressure and cholesterol, as well as reduce artery stiffness and blood markers for inflammation.

One study of patients with high blood pressure found that people who took garlic supplements as opposed to a placebo, had a significant drop in blood pressure in just thirty days.

Garlic and other vegetables in the allium family such as onions and leeks, have been linked to a reduced risk of several types of cancer such as stomach, throat, prostate, and colon cancer. Natural compounds in garlic are known to help selectively kill off cancer cells and prevent them from growing and spreading.