Garlic, garlic, gotta have garlic!
gee black dog we seem to be on the ‘same page’ a lot. Lol. Garlic. YEP major garlic – by instinct I might add. Started eating tons of it around the time I got bit (1983). Starting to think it might be why I’m still alive. I eat raw garlic and often onions almost every day of the year. Sometimes LOTS of it. people say I don’t smell of it, except right after I’ve eaten. I heard that years ago – if you eat it occasionally you will smell, eat it always and not smell. Sounds weird, eh?
Just come off my early summer garlic bender, and cherry cleanse. Plums are next. We get fantastic fresh local garlic (Russian mostly, but other varieties too). One week I ate 4 big ones about 3+” across. I’ve done about a dozen in the past 6 weeks or so. Think I’m full. The earlier, sweeter and juicier. drool.
Great in grilled cheese sandwiches unless you are trying to stay away from the bread and cheese [I eat only organic SPROUTED whole grain and organic cheese. That growth hormone USA uses for milk production is illegal here too.]
Garlic has great antibiotic qualities. Cut it fresh every time. Mixed reviews/reports on letting it soak in oil. Some chemical change occurs that might not be healthy. Need it raw for full benefits. I’d question the stuff that’s coming out of China and Asia. And some other commercial stuff. it tastes strange too. Most of China’s farm land is toxic – something like 90% of land mass is too poisoned to grow anything. They bleach stuff too. Not good. I know my sources and buy bag of it for winter. I store it in a mess bag in a cool dark area, but not closed cupboard (needs air circulation or it will rot). Lasts all the way til the scapes start in spring.
Someone told me of a guy who ate so much he had stomach ulcers or something. I really don’t recommend it straight into the belly. I always put it in things even if it’s only mixed lettuce and veggie salads. Pay attention to what your gut says.
Not certain about bug fighting qualities of ginger, but consider it healthy Overall, I think anything with a “bite” is good for fighting bugs…. Spices are used historically to preserve food.
Did a bunch of ginger years ago. Not into it right now. Again, beware of some of the stuff from China/asia. = part of why I’m not so into it anymore. Ginger highly recommended for stomach upset and nausea, travel sickness etc.
Makes very nice tea too. Slice ginger into thinnest slivers you can cut – or run it over one of those slicer thingies. Pour boiling water over and let sit for a bit. Stir. Drink hot or cold. good tonic tea. Nice pick me up without caffeine. Add a tad of honey, agave, maple or stevia for a hint of sweet. Health store lady told me agave is okay for diabetics so would be low on the glycemic index. Ditto stevia
Another nice tonic tea – if you can get it – is lovage. It’s a perennial plant that would grow well pretty well everywhere. Can grow to about 4-5 feet. Most people use it for cooking… has a pale celery type flavor. Dries okay, but loses a lot of flavor. Add a tad of honey, agave, maple or stevia for a hint of sweet.
Btw, you can grow stevia in a pot. Just break off and crush a leaf when you need it. Honey and maple (pure maple – no artificial stuff) are semi-complex sugars so might be off your safe list.
