Garlic(Allium spp.,)
(Allium canadense)
(Allium canadense)
Along with cultivated garlic, there are numerous species of wild garlic. The growth and identification characteristics listed below are for wild garlic Allium canadense. While wild garlics share the same medicinal and culinary uses as the cultivated variety, they are far smaller, and it takes too many plants to provide enough to be culinarily or medicinally viable. Therefore the uses outlined, and the included recipes, are suggested for cultivated garlic Allium sativum. Garlic has centuries of anecdotal evidence supporting its medicinal efficacy. There are also myriad scientific studies demostrating and supporting these anecdotal or historical use.
Other Names:
Canada garlic, Canada onion, meadow garlic, wild garlic, wild onion
Range:
The range map shown is different than my usual. The gray shaded areas indicate wild garlic growth, and the blue areas illustrate how cultivated garlic can be found in any grocery store.
Family:
Amaryllidaceae - Amaryllis Family
Growth Type:
A bulbous perennial
Height:
Can grow up to 18 inches tall.
Leaves:
The unbranching, narrow, errect, grass-like leaves originate near the base of the stem.
Stem/Trunk:
A single erect flower stem
Root:
Bulbs with fibrous roots attached
Flower Season:
Spring to early summer
Flower Appearance:
Produces a terminal dome-like cluster of hermaphroditic, star-shaped, pink or white flowers.
Seed/Fruit:
Reproduces by aerial bulbets and bulb offsets.
Miscellaneous characteristics:
N/A
Habitat:
Grows in a variety of habitats, including forests, meadows, fields, and thickets, as well as disturbed areas, such as roadside ditches.
Parts Used:
Culiary: the entire plant is used.
Medicinally: the bulb is used.
Culinary Uses:
Garlic is used as a flavoring in most cuisines.
The following text is meant for informational purposes only. It is not meant to diagnose or treat any illness or injury. Always consult with a physician or other qualified medical care provider concerning the diagnosis and treatment of any illness or injury.
Energetics
Taste: Pungent
Thermal: Warming
Humidity: Drying
Traditional Medicinal Uses:
Use to combat Angina, Arteriosclerosis (arterial plaques), Arthritis, Bacterial infections, Colds, Hyperglycemia (high blood sugar), Hypertension (high blood pressure), Hypecholesterolemia (high choleterol), Influenza, Mycosis (fungal infections), Stroke, Hyperkalemia (high levels of potassium in the blood), Upper Respiratory Infection, and Viral Infections. Garlis has been shown to break up lipids in the blood. There is also evdence that garlic may be effective as an antimutagenic (stops cells from mutating due to cancer).
Cautions According To WebMD
Contra-Indications
None Known
Possible Side Effects:
None Known
Possible Interactions:
None Known
Medicinal Actions:
Antiarteriosclerotic,
Antibiotic,
Anticholesteremic,
Antifungal,
Antihypertensive,
Anti-Infective,
Anti-Inflammatory,
Antimicrobial,
Antiparasitic,
Antiscorbutic,
Antiseptic,
Antispasmodic,
Antitussive,
Antiviral,
Cardiac,
Diuretic,
Immunomodulator,
Lymphatic,
Tonic: Cardiac,
Vasodilator,
Vermifuge
Herbal Preparations For Garlic
The most effective way to take garlic is to ingest whole cloves. However, most people cannot do this without extreme duress so I typically recommend its use in tincture or inflused oil and ointment forms.
Infused Oil
Part Used: Whole cloves
Plant State: Fresh
Fill a quart mason jar half full of chopped fresh bulbs and then fill the jar with the oil of oyur choise. Cover the jar and place in a sunny spot for a month or so. Strain your oil, return to the cleaned jar and store in the refrigerator until needed.
Crock Pot Method: (My favorite)
Place 3 ounce of fresh, peeled and chopped garlic cloves and 6 ounces by weight of grape seed oil into a crock pot. Mix thoroughly, set the dial to its lowest setting, and allow to heat uncovered for 12 hours. After this time has elapsed, place the cover on the crock pot and turn the switch to off. Allow the pot to sit covered until the following morning. Then turn the crock pot once again to its lowest setting, remove the cover, and allow to heat uncovered for an additional 12 hours. Once this time has elapsed, allow the oil to cool enough that you can touch it without burning yourself, and then strain the garlic out. Now place the strained infused oil into a pint-sized mason jar and store it in the refrigerator until needed. (When straining my infused oils, I place a coffee filter into a fine metal sieve, and set the sieve over a glass bowl. I then pour the mixture into the strainer, and let it sit until all the oil has drained. Once it appears that it has completely drained, you will notice that there is much less than the 6 ounces of oil you started with. I usually take a large wooded spoon, or something else heavy, and pack the mixture into the strainer. I am always surprised how much oil is still released from the plant material. You can expect to yield just over 5 ounces by weight of your infused oil)
Dosage: You can apply infused oil topically as needed, or you can follow the directions below to turn your infused oil into an ointment.
Ointment
Turn your garlic infused oil into an ointment. I have found a 5:1 ration by weight of infused oil to bees wax yields the best consistency for an ointment. In a medium saucepan, heat 5 ounces, by weight, of your previously prepared infused oil over low heat. When the oil is hot enough, stir in 1 ounce of grated bees wax. To make an even more luxurious feeling ointment, before it cools, try adding 1 tablespoon of lanolin to the ointments. If you are anything like me, you will love the luxurious texture, and soothing effect it has on your skin.
Dosage: To break up a chesty cough apply the the chest and or back as needed.
Tincture
Part Used: Whole cloves
Plant State: Fresh
Alcohol Percentage: 50%
Plant to Alcohol Ratio: 1:2
Label a quart mason jar with the plant name, the part of the plant used, the percentage of alcohol used, and the date the tincture was started.
Fill the labeled quart mason jar half full with fresh, whole, peeled garlic cloves. Now pour in 750 ml of 100 proof vodka, or 500 ml of 75 proof Everclear and 250 ml water. Next pour the contents of the jar into a blender, make sure to securely cover the blender, and blend until all of the garlic cloves are thoroughly chopped into fine pieces and incorporated into the menstrum. This will increase the surface area and provide better leaching of the garlic phytochemicals. As a matter of fact, this method works so well that, if necessary, the tincture can be used in as little as 7 days. Now pour the contents of the blender back into the jar, being careful to scrape every last bit of goodness from the blender. Place a lid on the mason jar and store it in a dark cupboard. Once a day for the first 7 days, take the jar out of the cupboard and shake it well. Place the jar back into the cupboard, and leave it soak for another 3 weeks. After the tincture has soaked for 30 days, remove it from the cupboard and strain out the spent garlic. Your tincture will remain viable for 2-3 years.
Dosage: Take 4-5 ml (1 tsp) daily as needed.
