Garlic

(Allium sativum) is a member of the lily family that is cultivated world wide. Believed to be native to Central Asia, it is one of the oldest cultivated plants in the world.  It is a pungent herb used around the world in cooking and in natural medicine. It is an excellent source of vitamin B6 and a good source of manganese, selenium, and vitamin C. It is also a good source of minerals such as calcium, phosphorous, potassium, iron, and copper.

Garlic appears to provide protection from heart disease by decreasing total serum cholesterol and increasing serum HDL levels, and demonstrating blood-pressure lowering action in many studies. It is also been shown to be helpful in protecting against certain kinds of cancer. It has also been shown helpful in lowering blood sugar levels.

Garlic, either chopped, sliced, or crushed, is a valuable way to enhance many foods, sauces, soups to improve nutritional benefits and flavors.