Garlic...

Related species:
Field garlic
Three-cornered garlic
Sand leek
Rosy garlic
Wild garlic
Crow garlic

Garlic contains proteins, Vitamins B and C, sugars, glycosides and sulphur. It is said to stimulate the secretion of digestive juices and bile, soothe the intestinal muscle, regulate bacteria in the large intestine, and to increase blood flow in the arteries. It is also said to reduce blood-cholesterol levels, and is recommended in the treatment of influenza and flatulence. Crushed in hot milk, garlic relieves rheumatic pain. In general, garlic enhances the body's immune system.

Garlic is used in meat, fish and vegetable dishes, in sauces and in salads.

Garlic is a perennial of the onion family. It has an underground bulb composed of bulbets, often called cloves. It thrives in a rich, moist soil in a sunny position. Garlic protects most garden plants from a variety of pests and diseases, although it inhibits the growth of peas and beans. Garlic planted near roses will increase their scent.

Ingredients:
1 French loaf
2 cloves garlic, crushed
½ teaspoon sea salt
6 tablespoons butter

Method:
Make wide diagonal cuts in the French bread, stopping just before cutting right through. Crush the garlic with the sea salt, and beat into the butter until smooth. Spread the garlic butter on both sides of each slice of bread. Close the slices together again, smear any leftover butter on top, and wrap in baking foil. Bake in a moderately hot oven for about 10 minutes.

2. Antiseptic Garlic Dressing

Ingredients:
3 cloves garlic
2 tablespoons water

Method:
Pound the garlic to a pulp and dilute with the water. Use on clean gauze as an antiseptic dressing. Such a dressing, used on sphagnum moss, was applied to the wounds of soldiers in the First World War.

3. Spinach, Cognac, Garlic and Chicken Pâté

Ingredients:
12 slices streaky bacon
2 tablespoons butter
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
10 ounces frozen spinach, thawed
2 ounces wholemeal breadcrumbs
2 tablespoons Cognac
1 pound minced chicken
1 pound minced pork
2 eggs, beaten
2 tablespoons mixed fresh herbs
salt
pepper

Method:
Line a loaf tin with streaky bacon, leaving 3 or 4 slices to cover the pâté in the final stages of preparation. Preheat the oven to 350° F.

Melt the butter in a pan and gently fry the onion and garlic until soft. Squeeze the thawed spinach to remove as much water as possible, add to the pan, and stir until any excess moisture in the spinach has evaporated. Add all the remaining ingredients, except the strips of streaky bacon required to finish the dish, and mix well to combine. Spoon the mixture into the loaf tin and cover with the remaining bacon.

Cover the tin with a double thickness of foil and set in a baking tray containing 1 inch of boiling water. Bake for 1¼ hours, remove from the oven, and allow to cool. Place a heavy weight on top of the pâté (still in the tin) and refrigerate overnight. Cut into slices and serve with crusty bread and a platter of fresh salad vegetables.