Garlic is one of the oldest known crops in the world of horticulture. It goes back 5000 years in Egyptian and Indian cultures, and several thousand years in Chinese history. Archeologists have discovered garlic bulbs in the pyramids. In fact, the Egyptians fed garlic to their slaves believing that it would make them stronger and capable to do more work. When you look at the pyramids it makes you think that maybe it did the trick.
Even ancient soldiers and athletes believed that garlic would enhance their physical abilities. Roman gladiators ate garlic before going into battle and the early Greek army leaders would feed garlic to their soldiers before a major battle. Greek Olympians ate it for strength and endurance.
Garlic has been used for centuries for its delicious flavor and ability to enhance the flavor of dishes and for its medicinal purposes. It was also used to keep away evil spirits, vampires and werewolves. It was considered so powerful that hanging it on windows and doors and even rubbing it in keyholes would keep the spooky things from getting in.
Garlic has been used as a remedy for all kinds of diseases including plauges, snakebite, parasites and was even prescribed as an aphrodisiac. The ancient Greek physician and philosopher Hippocrates, born in 460 B.C. and known as the father of Western medicine, recommended garlic for a variety of ailments. He once said, "let food be thy medicine and medicine thy food." Hippocrates believed in eating garlic to treat and prevent diseases.
When the Russians ran out of penicillin during World War II they replaced it with garlic. Garlic became known as Russian penicillin because of its antimicrobial properties.

My garlic has been hanging in the barn since early August, where it will stay for a month or more. When the tops are thoroughly dried out and the leaves are crunchy, I'll take them down and cut the tops and roots off. I look for the heads with the biggest cloves and break them apart, saving the biggest cloves to replant for next years crop. The rest will be put in wicker baskets with newspaper covering them for long term storage.
It's best to store them in a basket or some other container that provides good air circulation and covered to keep them from getting light. Light can stimulate them to sprout. If you keep them cool, dry and dark they should last well into spring.
It's always nice to know that I have plenty of garlic to add to my health routine as I head into winter.
A lot of the old beliefs about garlic's medicinal qualities are now being backed up by modern research. Garlic can help lower high cholesterol and lower high blood pressure. It may have anti-cancer and anti-inflammatory properties plus many other health benefits. The research is ongoing, so stay tuned.
If you are buying garlic, you should stick with locally grown organic if possible. Most of the garlic sold in the U.S. is imported from China. Chinese garlic is fumigated with methyl bromide, a highly toxic pesticide. Chinese garlic has also been known to be grown in human sewage water. Garlic imported from China and other countries often test positive for pathogens, toxic chemicals and heavy metals. And don't be fooled by organic labels. If you can't buy local, look for certified organic, grown in the U.S.A.
Garlic is one of my favorite foods to eat in my quest to live a healthy lifestyle, and since I've been growing and eating garlic, I have had no problems with vampires or werewolves.

Ken Batten grew up on a small sheep farm in West Topsham VT. He was a logging contractor, soldier and rural mail carrier. He now lives in North Hyde Park VT with his wife Tina-Marie. Ken can be contacted at kenbatvt@gmail.com or PO Box 5 N Hyde Park VT 05665

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