In Bulgaria and the Balkans, we use garlic incorrectly by eating it in large quantities, say experts. In Central Europe, e.g. to flavor dishes, just rub the dish that will be used with a clove of garlic. It should not be fried in fat, as it loses its aromatic properties.

There are also dishes such as Pope Stew, in which many cloves are put. Dishes with garlic should no longer be consumed in diseases of the liver, bile, and kidneys, in case of increased gastric secretion. For such sufferings, it is better to use 1-2 drops of the oil in which a little garlic has been soaked.

Here's how it's prepared: 50 g of coarsely chopped garlic is placed in a dark glass and poured into 250 ml. oil or olive oil, close tightly, and leave to soak for 7 days.

In Bulgaria, it is a practice to have many different recipes for how to use garlic for colds and other diseases. Garlic juice is used for flu, regulates blood pressure and the work of the digestive system. For worms, pinworms, etc., enemas are made in the evening. Take 2 heads of crushed garlic, 2 g of salt, and 100 ml of lukewarm water.

Garlic extract /1:10/ is used as inhalations for diseases of the upper respiratory tract and asthma.

Garlic is also useful for high blood pressure, atherosclerosis and flatulence (gas, bloating of the abdomen and intestines).

In these cases, the following extract is made: 2 bulbs of garlic, 10 g each of St. John's wort flower, the above-ground part of an silverweed and mint leaves are placed in 500 ml rakia (or alcohol), soaks for 7 days, shaking 1-2 times a day. Store in dark jars and in a cool place. Drink 20 drops 3 times a day before meals.

Garlic paste with a little salt is used externally for headaches, eczema, scabies.

For protection or after sunstroke, make the following mixture: 1-2 cloves of garlic, crushed with sugar, 1 tbsp. vinegar and 200 ml. water. The daily dose is 1 tablespoon 2-3 times a day. In addition, the head is also rubbed with garlic.

The unpleasant smell of garlic is removed from the mouth by chewing parsley leaves, and from dishes - by soaking and washing with nettles.

Always choose the smaller garlic cloves, they are hotter.

Garlic essential oil is rich in allein, which is odorless and other sulfur-containing substances. It also contains phytosterols, which act against high blood pressure and atherosclerosis, as well as sugars and organic acids.

Dried garlic is also very useful. It lasts several months without losing its useful properties if it is packed, e.g. in cellophane.

Garlic is one of the oldest spices and remedies. It was used by Egyptians, Greeks, Thracians, Romans. However, the Greeks considered it food for the poor. In addition, they did not allow persons who smelled of garlic into the temples of Aphrodite. Again in Greek sources, we find reports that the Thracians consumed a lot of garlic because it was cold in their country.

Pythagoras called garlic the "king of spices". They used it to prepare "muskies" that they wore on their chests during epidemics. Cloves or whole bulbs were believed to ward off evil spirits. This tradition also exists in Bulgaria, where in some regions garlic cloves are placed on babies' hats, along with blue beads. In other areas, onions are hung over homes to ward off the evil eye.