Garlic combats sickness, including the common cold and cough. They reduce blood pressure, the risk of heart diseases and kills intestinal worms and harmful bacteria. Additionally garlics improve athletic performance.
Common garlic is rich in vitamin C, vitamin B6, and manganese. It also contains some calcium and phosphorus. Common garlic can be consumed in both raw or cooked applications. Raw garlic tends to have a stronger flavour than cooked; and crushing, chopping, pressing or pureeing garlic releases even more of its oils providing a sharper, more assertive flavor than slicing or leaving it whole. Common garlic can be used in any dish that calls for garlic such as garlic chicken, spaghetti, potato soup, to stews, but it also does especially well as the central flavour in marinades, dressings, sauces, and salts.