A Year of Herbs: Garlic 3
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A Year of Herbs: Garlic

garlic poster

Image by Muffet

In light of flu/cold season, garlic with all it’s wondrous antibacterial properties seemed like the perfect herb for kicking off the real, official start of A Year of Herbs!

(Okay, I sort of started it already with Herbs for the New Mama and Herbs for the Fussy Baby. But this time, I’m actually studying individual herbs… my original goal!)


It seems that almost every ancient culture had a place for garlic in their traditional healing remedies. Ancient Greeks, Romans and Egyptians ate garlic often for strength and endurance. Chinese texts refer to it’s use back to 2000 B.C. and it’s been reported that Chinese prisoners were fed one clove daily to keep them healthy, energized and able to work. It was even sometimes used as a form of payment in various cultures! It was frequently used during times of plague, as well as for many diseases and infections. There is a story in France folklore of 4 thieves required to deal with dead bodies during a particular plague, who ate garlic-infused vinegar to keep themselves healthy. More recently, it was used during WWI as a natural antiseptic and antibacterial when clinics were low on medical supplies.

General Qualities and Uses

Garlic is most known for it’s abilities to cleanse, heal, expel metals and toxins, kill yeast and parasites, help arthritis sufferers (anti-inflammatory), warm the body and increase circulation, balance blood sugar, lower blood pressure and cholesterol, prevent heart problems, and mostly for it’s potent anti-bacterial, anti-viral and anti-fungal properties.

Garlic contains alliin, which converts to allicin when crushed or minced. Allicin has antibiotic effects, which I have read can be equivalent to anywhere from 1% to 20% of a standard penicillin dose. It also contains sulphur compounds (where much of it’s healing power is), as well as vitamins C and B, flavanoids (antioxidants), and the trace minerals selenium and germanium (excellent for cancer prevention among other things).

The active components in garlic are heat sensitive and fairly volatile, and therefore most of it’s benefit will be lost if the garlic is cooked. Please, by all means, continue to cook with lots of garlic just because it tastes amazing and still contains some benefits. But for medicinal use, it must be kept raw to truly be effective.

Methods of Use

Fresh, Raw Garlic Cloves

This is my favorite way to use it. Try to choose the freshest, nicest looking bulbs you can (organic is best if it’s available). Make sure to peel and wash them well, as the peels can have bacteria or mold in them. They can be eaten whole, swallowed in chunks, sliced or minced and added to foods, etc. Personally, my husband and I love to make toast and butter it, then mince garlic and spread it on top for a “raw” garlic toast. My daughter will even eat it this way, though I make hers more mild. Other ways to consume it raw: in a sandwich where the toppings help hide the strong flavor, with a teaspoon of honey, in homemade guacamole, in salad dressings, etc.

Garlic Oil

I found this recipe in 10 Essential Herbs, one of the books that I’m studying:

1/2 cup minced fresh garlic

1/2 cup olive oil

Blend thoroughly, then add 1/4 cup more olive oil. Stir and put in a covered glass jar on a sunny windosill and let it sit 10 days. Gently shake the jar about 3 times a day. On the 10th day, strain it through a cloth and store the oil in a well-sealed glass container in the fridge. (I have made less of it, and stored it in an old glass Stevia bottle with a dropper lid).

Garlic Powder

You can use any dried garlic powder, but it will be most potent if you buy it from a reputable spice company who’s spices and herbs are very fresh and not irradiated (like Oregon Spice Company. It can be the very same dried garlic you use for cooking, but it’s great to have it around for medicinal uses as well!

closeup garlic bulb

Image by photofarmer

Garlic Poultice

To make a garlic poultice, simply put either crushed raw garlic or garlic powder directly over the body part you wish to use a poultice on (a poultice is just a fancy word for any moist application put on the skin for healing purposes). Cover with a clean cloth or bandage. You can also warm the poultice with a hot water bottle to help it penetrate more.

On sensitive skin (such as the face, or on a young child or baby’s skin) use a light coating of oil or cream underneath. Petroleum jelly was suggested in one book, but I prefer to avoid petroleum products, so I would suggest something like coconut oil or a natural lotion instead. When garlic goes on the skin, it is absorbed and enters the blood and lymph system (this is how it is able to work and heal!), and you may actually begin to taste it in your mouth! This is just fine, but you might want to chew or sip on something to mask the flavor (mint, parsley, etc.).

Garlic Water

Simply add fresh crushed garlic and mix well with the water. You can add more or less depending on how potent you want it and may need to experiment. I wasn’t able to find any particular dose suggestions, but I would just start with a couple cloves and add more if needed.

Garlic Capsules

For those wanting to take it in a more palatable form (though I think you might learn to like it more if you try!), you can also take odorless garlic capsules. It is important to buy a very high-quality brand, as most garlic supplements are not made carefully enough to retain the maximum healing benefits. A few particularly good brands out there include: Kyolic (which I’ve tried may times- easy to take, truly doesn’t smell), Arizona Natural and Kwai. You can buy these at pretty much any reputable health food or supplement store.

Particular Uses

High Blood Pressure/High Cholesterol: Garlic contains a compound called “methyl allyl trisulfide” which gently dilates congested/restricted blood vessel walls. It also calms nerves and strengthens the heart. It should be taken daily, either about 3-5 capsules (check the brand for dosage), or 1-3 fresh cloves, or 1/4 tsp. powdered. It may take up to 3 months to begin to see effects, but there have been numerous scientific studies done (Loma Linda and Tulane University were two I ran across) showing significant decreases in both blood pressure and LDL (bad) cholesterol levels.

Heart Attacks: It also thins the blood by inhibiting platelet aggregation, which reduces the risk of blood clots and heart attacks. Can be used in the same manner as for blood pressure, as a preventative.

Amoebic Dysentery: This is the fancy term for when you go on a trip somewhere (esp. third world countries) and you get an stomach upset, diarrhea, etc. This is from parasites or bacteria that your body is unfamiliar with, often from drinking the local water. Taking garlic several times a day (either raw or capsules would work well) will help to kill any bugs in your system and clear up the digestive upset.

Colds/Flus: Take garlic every 2-3 hours as an antibiotic (raw, capsules, oil, etc.- however you can get it in!). For children it can be taken with honey, or even applied to the bottoms of their feet as a poultice (remember to use a layer of oil or cream first). In addition to all the regular cold/flu remedies (rest, liquids, vitamin C, etc.) this can help to significantly boost your body’s ability to fight off the virus that has you down.

Coughs/Sore Throats: Can be taken as for colds and flus. I did this while fighting my recent throat infection and even though I ultimately ended up with a secondary infection, it actually seemed to clear up the first infection quite well. Another way to use it for the throat is by making a “cough syrup”. One method of doing this that I read was to crush a whole bulb’s worth of cloves into a bowl and then cover the crushed garlic with honey (just enough to cover it). Cover and let it sit overnight (you could probably use some after even a few hours). Take by the spoonful as needed, as you would a cough syrup.

child with garlic

Image by Milena Mihaylova

Bug/Insect Bites: Cut a slice of raw garlic and rub the bite with the wet, juicy side. This is very effective if the bite has become slightly infected as well.

Earache/Ear Infection: Place a few drops of Garlic Oil (see above) in each ear (even if the earache is in only one ear), and then hold in place with a cotton ball. Repeat several times a day til better. Our children have never had a full blown ear infection, but a couple months ago Abbie had the beginnings of one and I did this and it went away completely.

Pimples: Rub a small slice of garlic (again, the wet side) directly onto the pimple before bed.

Footbath: Use warm Garlic Water (see above) to soak feet in for about 20 minutes. This draws out toxins, soothes tension, helps to treat fungal infections like Athletes Foot or any sort of fungal nail issues, etc. as well as supposedly being quite relaxing (I wouldn’t know as I haven’t tried it yet!).

Insect Repellant: I’m not sure how stylish this would look, but I’m sure it would be effective! I read that you can make a string of garlic cloves for camping, hiking, etc. and wear it around your neck or hat brim. I’m sure you could also attach it to your backpack or somewhere a little less visible. 🙂 Another idea was to make a pouch with raw garlic cloves and put it near your bed when sleeping somewhere rustic.

Arthritis: When taken regularly (daily, either in raw or capsule form, as for High Blood Pressure, above), garlic acts as an anti-inflammatory and has been known to offer signigicant relief from arthitic pain.

Boils: Use a Garlic Poultice (see above) to draw the boil out more, then drain it using a sharp, sterile needle. Reapply a fresh poultice until the boil is healed.

Skin Infections: The anti-bacterial qualities of garlic will also work externally, even by sprinkling garlic powder on top of an infected area (you can put a bandage over it if needed or preferred). I think that you could also try mixing the powder with something like coconut oil (which also has anti-bacterial and anti-fungal qualities) and rub it on like a cream.

Warts: Put a slice of raw garlic on the wart (wet side down) and cover with a bandaid. Keep replacing the slice each morning and evening until it is gone (keep it on overnight as well). The wart will decrease in size, but still leave behind black dots on the skin (these are somewhat like a root). Keep applying the garlic until these black dots go away as well to ensure that the wart is entirely gone and cannot return.

Candida/Yeast Infections: Taking garlic daily (your preferred form) will aid in decreasing the yeast and improving the efficacy of whatever else you are doing to get rid of the yeast (Candida diet, other supplements, etc.). This is because of garlic’s anti-fungal properties.

Wounds: First of all, use garlic water to rinse off an open wound and clean it out. Then apply garlic powder as a poultice before dressing the wound, to help speed healing and prevent infection.

Thrush: (related to Candida/Yeast Infections). For adults, either eating raw garlic or taking capsules will help to overcome a thrush infection (which is basically just yeast overgrowth inside the mouth). It would be particularly effective to be able to chew some of the garlic if you are able. For a child or baby, you can give garlic oil instead (using a smaller dose depending on how small the child is). A couple of drops for a young child, and perhaps 1 drop at a time for an infant (and I don’t know if I would use it for a newborn- I would probably take extra garlic myself as a nursing mom).


  • Garlic is very heating and can irritate the stomach. It’s best to consume with food, rather than on an empty stomach, and if you’re not used to eating it much then work your way up slowly
  • Though generally considered to be safe in both pregnancy and breastfeeding, use more minimally. It can cause digestive problems (ie. heartburn) and very excessive use has some possible links to bleeding in pregnancy/childbirth (keep in mind- this is only excessive use- not a bit here and there to boost immunity which would be considered quite safe), and some babies may not like the flavor of too much in breastmilk.
  • If you eat garlic, you’ll smell like garlic. It can’t really be avoided! But you can freshen your breath by eating things like fresh mint or parsley, chewing on a piece of cinnamon stick, drinking lemon water, etc. If this really turns you off, try using the odorless capsules instead of fresh.

Can you believe all of the incredible uses for such a simple herb that most people already have in their kitchens? As I did this research, I found myself continually making notes for myself on ways that I would use garlic from now on, as well as turning to my husband and saying, “And honey, I think you should use garlic for…” at least five times. I already believed in garlic for immunity again colds and flus, for earaches, etc. but I am just thrilled to know about all of the other incredible uses for this God-given herb!

Have you ever used garlic for treating any ailments or for any other sort of medicinal purpose? Do these uses sound feasible to you? Which ones do you think you’d be most likely to try?

Note: In the next week or two, I plan to post about the books that I am using as resources for my herb studies. That is where the bulk of this information is coming from and I want to make sure to give credit to the authors of the books, as well as give you some starting places for your own studies of herbs.

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  1. Thanks so much for doing this. I love garlic and am happy to have more information at my disposal for using it. Learned a lot from this and cannot wait to see the other herbs.

    One garlic recipe we do a lot in our house for sick days is to boil crushed clove garlic with chicken broth and some olive oil. Strain and drink all day. We like it better than chicken noodle soup.

    Thanks again!

  2. I just made GOOT (garlic oil) for my 8 month old who got her first cold. I rubbed it on the bottom of her feet before bed and again this morning. Hoping it helps. Do you know how long it will last in the fridge?

  3. I had a bacterial infection which caused me to deliver my first two children 6 weeks early. With my third pregnancy I used a midwife and with the help of taking LOTS of garlic was able to carry her full term! I had lots of heartburn from the garlic but it was worth it!
    I also have some garlic oil with willow in it (pain reliever?) that I have used when my son complained of his ear hurting, we’ve also been blessed to not have to go to the Dr. with ear infections!
    .-= Mandi´s last blog ..Home Birth story =-.

  4. Great post! I love garlic. We can’t afford to cook with organic garlic (go through it too fast), but I always keep some organic stuff in the medicine chest.

    In the last few months I have used garlic poultices to treat four staph infections on my leg due to spider bites and an infection deep inside my husband’s finger. We also took a couple cloves a couple times a day, internally. We’ve done the garlic toast and suspended-in-honey methods and like both, as long as you don’t OD and get a tummy ache! Garlic is some wonderful stuff; it truly works.

    Just to note that raw garlic as part of a poultice can cause some chemical burns, so start very cautiously and definitely keep some oil and gauze between you and it. My husband and I both experienced minor burns, even with a layer of olive oil and some gauze between us and the garlic. Herbs that work also need to be respected. 🙂

    After our experiences lately, I am inclined toward using GOOT in the future (equal parts unrefined coconut oil, EV olive oil, and minced garlic — not pressed/crushed), which seems to be more diluted and also takes advantage of the anti-microbial benefits of coconut oil. (More info on GOOT here on welltellme: http://www.welltellme.com/discuss/index.php/topic,3310.0.html)

    If I had to choose just one herb to carry around, I’d be hard pressed between oreganol and garlic, but I think that garlic might just win. 🙂

  5. Sounds great! I have tried garlic myself for treating candida type of infections before. I must say that I definately agree with your warnings though LOL….I once thought “why not just eat a garlic clove” and I threw up! It was awful! I like to add garlic raw to things like gaucamole and hummus. I think I will have to look into finding some organic garlic again to put in our medicine chest. Any idea how long it keeps? I’ve had my non-organic stuff sprout, dry up, or mold on me. I want to try growing garlic next year. Its one thing I did not get around to this year. Baby steps…

  6. Great post, Stephanie! I use a lot of garlic to heal whatever ails my family, too. You mentioned a lot of things I wouldn’t even have thought of! I especially liked your idea for eating toast smeared with butter and garlic–will work for me because I never need an excuse to eat butter OR garlic! We really have found that we enjoy eating garlic mashed potatoes–I just prepare mashed potatoes as usual, but just before whipping, I add 5-6 cloves of minced garlic. That way, the garlic is raw. It’s very good.
    .-= alexis´s last blog ..Handmade Christmas Thursdays!–Week 2 =-.

  7. An easy way to take raw garlic is to mince it (I use a garlic press) and drop it in your mouth with a spoon (don’t chew). Swallow it with some water, just like you would a pill. It is pretty easy to get down this way and it doesn’t really touch very much of the inside of your mouth. Then if you eat something like a small piece of cheese it seems to take away the garlic taste in your mouth pretty quickly. It’s important to do this with a full tummy. I also read it is beneficial to take it with a bit of protein so that’s another reason why following with cheese helps.

  8. oh great post! I have been wanting to find out for months…I really love desensitized garlic. Is this form of garlic as good for you? Is it cooked or just……pickled? It seems to be soaked in a watery/oil substance.

  9. We use a lot of garlic around our house. We grew some in our garden, but only ended up with tiny bulbs. I have been using them to cook with anyway. They may be small, but they have a very strong taste.
    I was wondering when you use garlic to treat ailments, is there anything you can do about the strong odor, or do you just deal with it or try to avoid people for awhile?

  10. Thanks for this! I’ve heard of the benefits, but didn’t realize there were so many!


    PS: you just need to invent something to clear the “bad breath air” after all that garlic, perhaps? 🙂

  11. I just made garlic oil, but I had a few questions… after googling how long to keep the oil I saw many reports of garlic having a high risk of botulism if it was not cooked. Is this a risk? and how long do you store your oil in the refrigerator? I guess leaving it out on the window sill for 10 days is okay? Thanks for doing the post!

    1. Allicin is a powerful antibiotic that happens when you CRUSH garlic. Whole, chopped, sliced or minced garlic in oil causes botulism – CRUSHED garlic as in CRUSHED through a garlic press: becomes Allicin and is one of natures most broad spectrumed, antibacterial agents. It counteracts the growth of many forms of bacteria and fungi that cause disease. Allicin, the compound found in fresh garlic that constitutes antibiotic and anti-fungal properties, k ills or at least cripples 72 infectious forms of bacteria. Among the list of bacteria’s that spread are diarrhea, dysentery (an infectious disease of the colon, with painful diarrhea that becomes mucous and hemorrhagic), botulism, tuberculosis and enceph alitis among other diseases. As scientists struggle to find new ways to fight bacteria that resist almost every drug in the antibiotic arsenal, a group of Boston University Medical researchers have made a significant discovery about garlic. “It’s a surprisingly effective weapon agai nst some of the most dangerous antibiotic – resistant bacteria, Staphylococcus aureus and Streptococcus pneumonia.

  12. We use garlic very frequently around our house, particularly in the great big batches of chicken stock we make. We also use it in a “garlic tonic” some friends gave me the recipe for. We take several cloves of garlic, hot peppers chopped (w/o the seeds), and soak both in apple cider vinegar. Then you strain out the garlic and peppers and take 2 T several times a day when sick with a cold. It is good to have eaten first, or all that spiciness just sets your stomach on fire. I know it’s not a very precise recipe, but it does seem very effective.
    .-= Melody Joy´s last blog ..Grace in the Middle of Loss =-.

  13. great post.
    we love garlic a few cloves in every meal.
    i love using it crushed and tossed through salads.
    i often swallow the small cloves just like a pill, but from what you’ve said it’s not until the garlic is crushed will i get the benefits?
    hmm i wonder if the same goes for ginger i often cut it into cubes and again swallow like a pill.
    i might have to change my approach.

  14. Garlic can increase bleeding any time, not just during pregnancy, so if you are going to have surgery, dental work, etc. be sure to let your health care provider know so that they may take appropriate precautions. When asked for their medication list, people often don’t give natural remedies, but things that you think are significant enough to take on a regular basis are significant enough to tell your provider! This drives me nuts when I ask people what they are taking and they tell me “nothing” but then I ask about ginko, garlic and ginger (all known for bleeding) and they say yes! Did they want to bleed out on me???

  15. Hi Stephanie,

    I haven’t commented before, but I enjoy reading your blog. Your posts are insightful, wise, well-written and often challenging.

    One thing I have wanted to say for a while but was unsure whether to or not… You often write “it’s” instead of “its”.

    Only use “it’s” (with an apostrophe) if it’s short for “it is”. Otherwise, use “its” with no apostrophe. For example: “It’s a nice day” or (to take an example from your post) “I love garlic and all its amazing qualities”.

    I hope you don’t mind me writing this. I have a degree in English so I’m a bit obsessive about these kind of things! And otherwise your grammar and writing
    style is excellent!

    Love, Mary.

  16. Hello. This is a very informative post with lots of good information about garlic.

    I have one concern. I would like to recommend that you not eat garlic oil prepared by the recipe above. That oil would be good for topical uses but there is a danger of botulism growth with raw garlic in oil, so it would be dangerous to eat it. Botulism thrives in airless environments, and oil excludes air from around the garlic pieces, providing a perfect spot for the bacteria to grow. At least three cases of botulism poisoning from commercial versions of garlic oil have been reported. Botulism poisoning can be very serious or fatal.

      1. Botulism will certainly grow with garlic and olive oil left out for a day in the sun let alone for ten days. It is not acidic like other combinations of foods with olive oil. Refrigerate it and it will give the same results but just a little more slowly. Garlic is antiseptic but not the kind that keeps botulism cultures away, not to mention other harmful toxicities.

  17. I read somewhere (sorry, I can’t remember where!) that children whose mamas eat garlic will breastfeed longer (not necessarily longer each feed, but longer as in months of breastfeeding). This was an example given to illustrate that babies often like experiencing different flavours in their breastmilk.
    .-= Elisa @ blissfulE´s last blog ..shuttling back and forth =-.

    1. @Elisa @ blissfulE, Wouldn’t it be interesting if that was true? I have definitely read that breastfed babies experience lots of different tastes based on what their mom eats, and so it’s ideal if mom eats a wide variety and especially those things (like the more bitter, green veggies) that kids have a tendency not to like. It’s supposed to increase the chances that the child will develop a taste for them more easily!

      1. @Stephanie @ Keeper of the Home,
        Not for me!

        When my little guy was pretty new, I had garlic fries at this restaurant that used raw garlic on them. Almost immediately, my baby went on a nursing strike. And dh kept smelling this really bad garlic breath and wondering why I hadn’t brushed, even though I had–three times. Finally, we figured out the the BABY had garlic breath from my milk. It didn’t go away for about 48 hours. When I tasted my milk, it tasted like sugared garlic.

        After that, the baby threw a fit when we ate at that restaurant.
        .-= Harper´s last blog ..WFMW-Am I Allowed to Publish This??? =-.

  18. This post has been so helpful to me. I’ve eaten garlic toast every morning and feel great!

    If you preserve garlic, like freezing or pickling does it still work or should it just be used to cook with at that point?

  19. I love reading this posting. I’ve learned a lot of things in this. I really appreciate what is written here. Thank you. Anyway what are the other things that you can advice to all the people that has the same condition as with me?

  20. When I was pregnant, I sed garlic to treat a yeast infection. I’ve always been prone to yeast “down there,” but the commercial treatments didn’t help at all! My midwife had me stick a whole, pealed garlic clove “inside” (iykwim) before I went to bed. It took a little practice to get it, ahem, high enough that it wouldn’t fall out while I was asleep. In the morning I’d get rid of the clove. I used a fresh clove each night, and my infection was gone after three nights! I haven’t had a yeast infection since!!!!!!!!

  21. Allicin-C has the healing powers of allicin from over 40 clovs of garlic in one little capsule that is oderless!

  22. Garlic had been known for it’s wide range of treatment purposes. It’s good for hair and exceptionally work on lowering your hypertensive condition. I was thinking that garlic may be the ultimate solution for all kind of illness.

  23. Found your onion and honey cough syrup recipe through pinterest and decided to browse a bit, really enjoy your herbal remedies!

  24. Ummm. WOW I knew it was great for ear aches but i didn’t know about all of that! i am making the oil now!

  25. I am going to give it a try for a fungal infection in my blood. I was on a medicine called diflucin and it really has helped me but hard on the liver. I am now going naturally. Please keep me in your prayers.

  26. Great article! Be sure to wait at least 15 minutes after chopping garlic to eat or add to recipes to allow the garlic’s chemical reaction to occur. It takes some time for the allicin compound to form.

  27. i have always known garlic to be an all around useful herb…i have made garlic poultices before…i am so glad that you have shared more great uses for this powerful natural alternative to conventional medicine…it seems all too often that people are so eager to pop a pill etc. thinking that it’s a miracle cure…i have found that mother nature has supplied us with so many natural remedies but most of us are not informed on how to use them…you’re doing a great service here by giving us knowledge above and beyond…i am going to continue to use this wonderful herb for many different applications…from cooking to healing…and i am going to continue to read about the other natural herbs you offer information on as well…thank you so much…

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