One of my most favorite things to cook with is garlic! Yummy! I've roasted garlic cloves and have served them as a small side dish. It is delicious! And so simple to make. Just take the garlic cloves and cut a quarter of an inch from the top and bottom of each clove, leaving the "skin" on the cloves for now. Put cloves in a small glass baking dish and cover with 1/4 cup of olive oil and sprinkle with salt and pepper. Toss to coat the cloves, cover the baking dish tightly with tinfoil and bake at 350*F for about 45-55 minutes. Let cool, then squeeze the cloves out of the skins and serve with the meal.
Garlic is very healthy too. Garlic is know for its medicinal properties. It contains Allicin which has anti-bacterial properties comparable to penicillin. For centuries, people have been using garlic to treat wounds, ulcers, skin infections, flu, viruses, worms, respiratory problems, high blood pressure, cancer, colic, colds, kidney and bladder problems, ear aches, and to ward off vampires...
I found a few ways on the Internet of how to prepare the garlic for medicinal purposes. I haven't tried these, I usually eat all the garlic before it has a chance to be turned into a cure...
Cough syrup: Slice 1 pound of fresh garlic and pour one quart of boiling water over it. Let sit for 12 hours, then add sugar until you reach the consistency of a syrup. Add honey for better taste, if desired.
Sore throat: Make a garlic tea by steeping several cloves of garlic in half a cup of water overnight.
Ear Aches: (Taken, you should try this!) Slice a garlic clove, heat briefly in a small amount of virgin olive oil, and let cool. Strain the juice into a small container and use a drop of two in the affected ear
Wounds, fungal infections, Athlete's foot, skin irritations: Make an ointment to apply directly to area. Combine about 4 ounces of the fresh (or 2 ounces of dried) herb with 1 pint of olive, safflower, or other pure vegetable oil. Heat gently, uncovered, for about one hour. For oil, strain and bottle and cap tightly when cooled. For a thicker ointment, add 1 to 1-1/2 ounces of beeswax to the mixture as it heats. Let cool and bottle appropriately.
WILD GARLIC GROWING IN YARD
The difference between wild garlic and wild onions is the "bulblet" at the top of the stalk of wild garlic. Wild onions don't have the bulblets at the top of their stalk. These bulblets on the garlic plant can also be eaten. The main garlic clove is found underground, and looks very similar to a wild onion when pulled up