Garlic

I sometimes wonder where we would be without garlic. It is thought to be incredibly good for us as a supporter of the immune system and a cholesterol-reducer. This has long been believed - I think it was Culpeper, writing in the sixteenth century, who said: “Garlic burns away the fat that growth around the heart.” And it is, more importantly, delicious. I love garlic, and feel very bereft when I do not have large quantities of it in my kitchen.

I once had a friend who was determined that the way to health was not to stop drinking the large amounts of whisky that he consumed every day, but to eat a whole bulb of raw garlic every morning accompanied by half a pound of raw liver. This was the most appalling thing to witness. The smell was tremendous, and he obviously suffered enormously from the strength of the garlic. He would then turn to his friends and complain that he found it impossible to get a girlfriend. I’m not advocating the use of garlic in quite this fashion. However, it does add an enormous flavor to so many things.