Garlic, in its raw form, is believed to be anti-viral, anti-bacterial, anti-fungal, expectorant and detoxifying, as well as good for high blood pressure and fever. It is spicy and pungent.

According to a recent New York Time's interactive article,

"when raw garlic is sliced, chopped or smashed, a variety of healthful compounds — including allicin, which is responsible for the allium’s distinct odor and pungency — are activated through an enzyme reaction, and deactivated when garlic is cooked. In one 2015 study, researchers found that allicin w

as dramatically reduced when garlic was stir-fried, boiled or simmered — though chopping or slicing the garlic before cooking helped to preserve some allicin.

Allicin (along with garlic’s other active ingredients) has been associated with a variety of health benefits, including a healthier heart and decreased cancer risk, though more research is needed to confirm those links."

Garlic is one of our favorite ingredients. We grow our own garlic on our farm in Catskill, NY. We plant it in October, after we've turned down most everything else, from the very best bulbs of last years crops. And we look forward to watching it sprout up in early fall, marking the end of another winter and the start of another growing season.

Garlic is featured in all of our Fire Ciders as well as our Sweet Fire Oxymel.

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