People either love Garlic or hate it, me I love it. Garlic is one of the oldest cultivated plants in existence and its been flavouring our food and curing our ills from mythological times.

Garlic is a perennial herb and its bulb possesses anti bacterial properties. The bulb, which develops beneath the surface of the soil, consists of between eight and twenty cloves. The skin is usually white and all parts of the plant are strongly scented but the bulb smells the most pungent.

The plant grows best in rich light and well drained soils and will grow to within one and three feet high. The leaves are quite mild compared to the bulb and make a nice change from chives. The flowers appear in July and are quite pretty usually white with a purple tinge.

If you don’t all like Garlic then a sprig of parsley chewed after the meal ensures that your breath no longer reeks of Garlic. There is odourless garlic available from Japan but the taste is not quite as strong.

Garlic oil rubbed onto the skin is a good insect repellent and in veterinary circles used to expel ticks. Many people believe that Garlic protect against the common cold, sore throats due to its power to destroy germs. Garlic keeps the stomach lining in good condition and aids digestion.

I use Garlic with most meals even down to scrambled eggs and love its taste but sometimes I do get some whinges from my work colleagues who aren’t quite as keen. Anyway it’s a big part of my garden and cooking and always will be.