The many uses of garlic from “The Lost Book of Herbal Remedies”

I must admit – I love garlic! Even though I sometimes reek of this most potent workhorse, garlic is my favorite “go to” spice to use. As my granddaughter said as she tasted the garlic mashed potatoes, “you just can’t use too much garlic.”

Yes, this bulb that is grown underground and closely related to onions, leeks, shallots, etc., has health benefits and it adds a pop of flavor to everything it touches. Whether garlic is eaten raw or cooked, its sharp and pungent properties enhance meats, breads, casseroles and even beverages.

 

One of our clients, Suzanne, forwarded a healthy, non-alcoholic recipe for Rosemary Gladstar’s Fire Cider that calls for one-fourth cup chopped garlic! It’s a very easy recipe and I advise using a generous amount of cinnamon and honey. Even though I haven’t made this recipe, my sister brought a bottle of Fire Ball Cinnamon Whisky to share with our friends from California. It was delicious, fiery hot and sweet. The Fire Cider will be as well…

·    ½ cup grated fresh horseradish root

·    ½ cup or more fresh chopped onions

·    ¼ cup or more chopped garlic

·    ¼ cup or more grated ginger

·    Chopped fresh or dried cayenne pepper ‘to taste’. Can be whole or powdered. ‘ To Taste’ means should be hot, but not so hot you can’t tolerate it. Better to make it a little milder than to hot; you can always add more pepper later if necessary.

·    Optional ingredients; Turmeric, Echinacea, cinnamon, etc.

1.  Place herbs in a half-gallon canning jar and cover with enough raw unpasteurized apple cider vinegar to cover the herbs by at least three to four inches. Cover tightly with a tight fitting lid.

2.  Place jar in a warm place and let for three to four weeks. Best to shake every day to help in the maceration process.

3.  After three to four weeks, strain out the herbs, and reserve the liquid.

4.  Add honey ‘to taste’. Warm the honey first so it mixes in well. “To Taste’ means your Fire Cider should taste hot, spicy, and sweet. “A little bit of honey helps the medicine go down……”

5.  Rebottle and enjoy! Fire Cider will keep for several months unrefrigerated if stored in a cool pantry. But it’s better to store in the refrigerator if you’ve room.