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Garlic, The Stinking Rose, Has the Aroma of Health and Wellness

By HERWriter
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Garlic, Stinking Rose Yvonne Bogdanski/PhotoSpin

It's said that garlic was referred to as the “stinking rose” by French writer Henri Leclerc in 1918. Leclerc was not a fan. But despite his negative review, garlic has been, and remains, a favorite ingredient across continents and cultures.

According to Farmflavor.com, “Garlic is a member of the onion family, which also includes leeks and shallots. When picking out garlic at the grocery store, select firm, tight, heavy, dry bulbs.”

So just what is the history of this edible herb? Vegetablegardner.com says, “Garlic is an herb that most of us classify as a vegetable. This native from Central Asia is a member of the lily family and is easy to grow because it’s so adaptable.”

As we look back on April, National Garlic month, there are a host of health reasons according to Huffingtonpost.com to consume garlic all year long, “Research shows that garlic is responsible for lipid-lowering, anti-blood coagulation, anti-hypertension, anti-cancer, antioxidant and anti-microbial effects."

The article includes the opinions of popular doctors such as Dr. Andrew Weil, who features it as an integral part of his food pyramid which permits unlimited amounts. Weil credits it with decreasing inflammation as does the National Institutes of Health.

The NIH says that compounds in garlic that contain sulfur provide anti-inflammatory activity. You can put it in food and even make a tea. Garlic's antioxidants enhance the healthy function of your immune system.

Below are some of my favorite grilling garlic and picnic-related garlic original recipes, followed, of course, by a lemon sorbet. According to BreathMD.com lemon can help combat garlic breath.


• 6 Ounces of chicken
• ½ Small eggplant, diced
• 1 Red bell pepper, cut into thick strips
• 2 Tbsp. of roasted garlic in olive oil

Prepare grill.
Mix chicken with garlic sauce.
Thread the chicken, cubed eggplant and peppers onto skewers.
Grill kabobs turning frequently until cooked through.


• 8 Ounces of lean ground turkey
• 1 Tbsp.of olive oil
• ¼ Tsp. of garlic powder
• 1 Clove of garlic chopped fine

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We value and respect our HERWriters' experiences, but everyone is different. Many of our writers are speaking from personal experience, and what's worked for them may not work for you. Their articles are not a substitute for medical advice, although we hope you can gain knowledge from their insight.

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