Christopher Ranch’s California Garlic Blog

It’s no mystery that fresh garlic is one of the most popular, versatile ingredients ever. What remains relatively unknown, however, are the distinct flavor, quality and health differences associated with varying garlic varieties. Christopher Ranch, a family farm in Gilroy, Calif., grows a California heirloom garlic that is a leader in each category. All Garlic Is Not Created Equal. We’ll show you why.

GARLIC CHICKEN SOUP – NOTHING TO SNEEZE AT!

Happy (cough, cough, sneeze, sneeze) New Year! Seems cold season is upon us, my dears, and whether you believe garlic has the power to stifle a cold or not, it certainly won’t hurt, especially when it’s teamed with chicken soup. There are studies that say both chicken soup and garlic contain anti-inflammatory properties that may help prevent a cold’s miserable side effects, and if miserable describes the way you’re feeling, why not try a little hot, garlicky therapy.

If you don’t feel like cooking (who does when they’re sick) just add 2 or 3 tsp. of fresh chopped CR California Garlic to your favorite canned or packaged chicken soup while it’s heating for a double whammy of a cold buster – or just to make “store bought” taste yummier. If you can talk the significant other into cooking or can even drag yourself to the stove (it’s warm there…) here’s a recipe that’s nothing to sneeze at. It was adapted from the “Food Pharmacy” by Jean Carper.

DR. IRWIN ZIMENT’S PRESCRIPTION GARLIC CHICKEN SOUP FOR COLDS & COUGHS

28         ounces of chicken broth

1            bulb garlic (about 15 cloves)

5            sprigs parsley, minced

6            sprigs cilantro, minced

1            teaspoon lemon pepper

1            teaspoon minced mint leaves

1            teaspoon minced basil leaves

1            teaspoon curry powder

Peel the garlic cloves and place them with the other ingredients in a large pot. Bring to a boil and simmer 30 minutes. Inhale the fumes of the soup during preparation. Drink the soup, one cup at the beginning of each meal, until it’s finished. (The soup can be strained after simmering if one doesn’t care to eat the herbs.) Add chile pepper flakes or vegetables to taste.

DID YOU KNOW? Here are a few garlic tidbits to go with your soup:

• There is an ancient Telugu proverb that says: Garlic is as good as ten mothers. (Telugu is one of the languages of India.)

• A 17th century writer summed it up with this statement: “Our doctor is a clove of garlic.”

• In 1858, Louis Pasteur noted that bacteria died when they were doused with garlic.

• At the turn of the century, garlic was the drug of choice for tuberculosis.

• Albert Schweitzer used garlic to treat cholera and typhus.

• During World War II, British physicians treated battle wounds with garlic.

• Several studies say that garlic is packed with chemical compounds that can boost the immune system.

• Garlic is said to have a soothing effect on the respiratory system.

• The average clove contains five calories, vitamins B1, 2 and 3 and vitamin C, plus the minerals calcium, iron, potassium, phosphorus, manganese, zinc and germanium.

Please note: the above information is not intended as medical advice. For health information, diagnosis and treatment, consult your physician – and get well soon!

 

 

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