The Fascinating History of Garlic (And What Its Medicinal Properties Are)

Remember, garlic was known for its strong aroma, but then Turkish workers started immigrating to Denmark, making preparing foods with garlic a more common experience. Jensen has also become accustomed to garlic on Italian pizza, and now also uses it as a winter remedy.

“My partner and I drink a cup of broth in the morning with a whole head of garlic squeezed into each cup,” she says. “We haven’t had a single cold or flu, and I’m sure that’s thanks to the garlic.”

The cultural and spiritual significance of garlic extends back thousands of years. The ancient Greeks left garlic at crossroads as offerings to Hecate, the goddess of spells and protector of homes.

In Egypt, garlic was found in the tomb of the famous Pharaoh Tutankhamun, which is believed to protect him in the afterlife. In Chinese and Filipino folklore, there are legends of people using garlic to scare away vampires.

“The oldest recipe in the world is a Mesopotamian stew, about 3,500 years old, that contains two cloves of garlic,” says Robin Cherry, author of Garlic: An Edible Biography.

“The oldest mention (of garlic) also dates back to about 3,500 years ago. It’s called the Ebers Papyrus, and it had many references to how garlic was used to treat everything from discomfort to parasites and heart or respiratory problems,” he says.

Cherry points out that the ancient Greek physician and philosopher Hippocrates used garlic in a variety of medical treatments. In addition, prominent thinkers and writers such as Aristotle and Aristophanes also pointed out the medicinal properties of garlic.

Garlic was widely popular in ancient Mesopotamia, Egypt, Greece, Rome, China and India. Roman soldiers believed that garlic gave them courage and strength, and they spread it throughout Europe during their invasions.

Although garlic was used as food and medicine, its culinary use was once limited to the lower classes.

“It was really food for the poor,” Robin Cherry continues. “It was supposed to give power to people like the slaves who built the pyramids in Egypt, or Roman sailors. It was cheap, and could mask the bad taste of ancient foods. So it was seen as something only poor people would eat.”

Garlic’s reputation began to change during the Renaissance, a crucial period in European history between the 14th and 16th centuries, marked by the revival of classical learning and the flourishing of the arts and sciences.

“Henry IV of France was baptized with garlic and ate a lot of it, which made it very popular,” Cherry says, adding that garlic also gained popularity in Victorian England in the 19th century.

Garlic arrived in the United States much later, in the 1950s and 1960s, brought by immigrants. This helped reverse negative stereotypes.

“In fact, garlic was used in a very derogatory sense against Jews, Italians and Koreans. They were called garlic eaters, and that had a negative connotation,” Robin Cherry points out.

There are currently about 600 types of garlic worldwide. Some, such as those in Uzbekistan, in Central Asia, and Georgia, in the Caucasus, have only recently become available globally.

Besides its prominent role in modern kitchens, it is commonly used to treat or reduce cold symptoms. Clinical trials have explored its effects on blood pressure, cholesterol and even cancer, but results have been mixed.

A small study in Iran found that garlic with lemon juice helped reduce cholesterol and blood pressure within six months. However, a larger study conducted at Stanford University in the US on 200 healthy individuals over six months found no significant reduction in cholesterol.

A 2014 study conducted at the University of Sydney in Australia confirmed garlic’s powerful antimicrobial, antiviral, and antifungal properties.

“Garlic contains high levels of potassium, phosphorus, zinc and sulphur, and moderate amounts of magnesium, manganese and iron. It’s like a miracle vegetable,” says Bahe van de Boer, British Nutrition Society spokesman and pediatric dietitian.

“It has some beautiful sulfur-containing compounds called allicin. It’s rich in prebiotic fiber, which is good for the gut, so it’s good for our digestive health. It also has antimicrobial properties,” he said, adding that the fiber in garlic helps feed digestive bacteria and can help treat constipation and bloating.

Eating one or two cloves of raw garlic daily is considered healthy for adults. However, according to an article published in the Clinical Journal American family physicianExcess consumption, especially on an empty stomach, can cause digestive discomfort, flatulence and changes in intestinal flora.

Subscribe here Join our new newsletter to receive a selection of our best content of the week every Friday.

And remember, you can receive notifications in our app. Download the latest version and activate it.