Garlic is a member of the family that includes onions, leeks and shallots. An old Welsh saying goes, “Eat leeks in March and wild garlic in May, and all the year after physicians may play.” Olympic athletes in ancient Greece chewed a clove at the start of a competition, believing it increased their stamina. Garlic contains sulfurous compounds. One of these, allicin, is an active constituent that provides immune benefits.
