Allium sativum is much more than a traditional vampire repellent. Garlic is indispensable and ‘indiscrete.’ Considering it is used in small quantities, garlic packs a powerful nutritional punch and it is a staple ingredient found in kitchens all over the world. It can add just the right zip and enhance the flavour of baked rice with confit tomatoes, jalapeno and tomato salsa, and add a deliciously mischievous character to your grilled chicken with scallions or a dill pickle sandwich. Use it liberally in your spaghetti aglio e olio, liven up an insipid vegetable stew, or add lingering, spicy notes to coarse, crusty bread. Garlic pairs well with chilli, basil, turmeric and is a good companion to curries, soups, sauces, beans, eggplant and lentils, just to name a few. It may seem inconceivable to some, but yes, you can even make ice cream and a bread pudding out of it. Garlic’s lively, sharp flavour becomes sweet and mellow when cooked. Because of its powerful antibacterial properties, the pungent Allium is a potent natural antibiotic and contains anti-viral, anti-inflammatory and anti-fungal properties. It wards off the flu. If taken before the onset of symptoms, garlic has been shown to possibly prevent the infection from the influenza virus. It contains ajoene, a sulphur-rich compound with strong anti-cancer properties. If you’re wondering why your friend never gets sick, despite bacteria fingerprints left everywhere during flu season, the secret may be large amounts of garlic in the diet. The benefits of this cure-all natural wonder drug are immeasurable and worthy of the appellation.