Garlic of the Amaryllis family – no Mediterranean (read: Slovenian) cuisine without it

In ancient and medieval times, garlic was prized for its medicinal properties, and despite its notorious aroma and flavor it has remained highly appreciated for its strong healing effects and that delicious taste on the palate.

But what is it good for?

  1. It helps bust your immune system. Apparently, two cloves of garlic a day suffice. Some nations still have their children wear a string of garlic cloves around their necks to keep them healthy. No laughing matter! Peeled garlic cut open releases allicin that penetrates the skin and gets into the bloodstream easier and faster than when consumed.
  2. It reduces high blood pressure and cholesterol levels.
  3. It can help with the prevention of cancer.
  4. It is very nutritious, yet low in calories but rich in vitamin C, B6, manganese, selenium, and fiber.
  5. Oxidative damage from free radicals contributes to aging and cognitive decline. Garlic contains antioxidants that support your body’s protective mechanisms against oxidative damage.
  6. It promotes longevity – not only the number of years, but also the life quality is improved.
  7. It has antibiotical properties – our family appreciates it as a natural antibiotic, with no side effects.

Well, almost none! There’s one downside to eating garlic – the aftermath, i.e., bad breath.

To take some of its pungent taste away, we soak it in olive oil. Adding salt, pepper seeds, bay leaf, and mild chili peppers, we make our food even more delicious, and most importantly more kind to the stomach and breath.

You can find the recipe here: