Prized by the ancient Egyptians for its strength-enhancing properties, garlic has been used to treat every type of ailment, from leprosy to haemorrhoids.

For thousands of years Garlic has been used for its therapeutic powers. Egyptian pyramid builders took it for strength and endurance; in the 19^th century Louis Pasteur investigated its antibacterial properties; and physicians in the two world wars used it to treat battle wounds. Garlic is related to the onion, the shallot and other plants in the genus Allium.

Most of garlic’s health benefits derive from its more than 100 sulphur compounds. When the bulb is crushed or chewed, alliin, one of these compounds, becomes allicin, the chemical responsible for garlic’s odour and health-giving effects.