Garlic (Allium sativum) is not only a culinary mainstay,
but also an antiviral, antibacterial and antifungal tonic.
To help prevent or lessen the severity and symptoms of a cold,
eat two cloves of raw garlic at the onset of symptoms.
Chopping or mashing garlic releases the herb’s full potential
as the active component, allicin, forms only on contact with air.
To make garlic oil, crush a few cloves into some olive oil.
Let the oil sit for a few days at room temperature, and then strain.
If you use powders, tinctures or other commercial garlic products,
choose those standardized for allicin content.
For a less-intense flavor, put garlic in applesauce or mix with honey.
To avoid garlic mouth, don’t chew it and it won’t stay on your breath.