The Citizen, 1997-09-17, Page 9d^ood
Virtues of garlic range from medicinal to appetizing
THE CITIZEN, WEDNESDAY, SEPTEMBER 17,1997. PAGE 9.
Whether used for medicinal purposes or
simply for the zest it adds to foods, garlic has
been cultivated in some civilizations for
thousands of years.
In recent times, it has been the medicinal
purposes which have drawn the attention of
medical researchers, health food proponents
and those just looking for another way to
improve their own health.
Though research continues, there have been
studies which indicate daily doses of garlic,
whether fresh, powdered or extract, will help
cleanse the blood and may lower cholesterol
levels.
A member of the onion family, garlic
contains sulfur, potassium, fluorine, phospho
rous, selenium, vitamin A and vitamin C. In
significant doses, up Jo 900 mg per day, it has
been suggested garlic may help reduce the
risk of further heart attacks in cardiac
patients, lower blood pressure by helping to
clear clogged veins and arteries, stimulate the
immune system and help protect against
colds.
One study in China even suggested that
frequent garlic consumption may decrease
the risk of gastric cancer and suppress tumor
growth.
In spite of the numerous studies of health
claims attributed to garlic, many of the
reports are disputed, with other research
showing little or no impact from increased
garlic use.
However, research suggests that the
inclusion of garlic in one's diet holds few
risks, though there are some of which to be
aware. Regular large doses may leave users
with bad breath, body odour and minor
gastrointestinal problems such as bloating,
nausea and gas.
With garlic and its various forms currently
considered a dietary supplement, it it readily
available at health food stores and
pharmacies.
However, a much easier and more
delectable way to include garlic in the
diet is by adding it to salads, soups or
seasonings for meats.
"We really enjoy garlic," says Wilma
Scott of RR1. Belgrave. "We believe it
is good for you and we eat it every day."
Scott has just harvested a 1/2 acre of
commercial garlic, which she has grown
for the first time.
Having grown garlic only as a garden
crop in the past, Scott says this is the
first time they planted a sizeable
quantity.
The crop was planted last Oct. 15 in
what had previously been used as a
barley field.
"We used no chemical fertilizers or
weed killers. We did this naturally with
mechanical weed removal," she laughs
as she refers to grandmother with a
tiller.
Scott chose Music variety, a
commercial product and much larger
than what is normally seen in grocery
stores. Her largest bulb was four inches
across and weighed five ounces.
"It is a gourmet garlic," she says. "It is
really good for cooking."
The cooking or restaurant market is
the one Scott is targeting to sell her
product, though some is available for
seed from a local garden centre.
Other local growers, Doug and
Corrie Sholdice of RR3, Brussels,
began six years ago after business
associates of Doug's gave him some
cloves.
"We just planted it and kept
multiplying," says Corrie of the 2 1/2
acre crop.
The Sholdices grow three varieties,
but focus on Legacy, a bulb which
produces six to eight cloves.
Though much of their crop is sold by
the pound for seed garlic, some is sold
to the local butcher shop and grocery
store, she says. They have also shipped
the product to Prince Edward Island,
out west and to the United States.
Doug says one should expect to get
3,500 to 4,000 pounds of garlic from
one acre because 800 pounds of seed
garlic is planted.
Garlic growing is an emerging crop,
says Doug. "When I first went to a
garlic growers meeting there were 14
people there. Two years later there was
about 200."
Sholdices also plan expansion over
the next two to three years, possibly up
to 15 to 20 acres.
What has help the burgeoning
Canadian industry take hold is the fact
that the Ontario Garlic Growers
Association has managed to secure a
June to December tariff on Chinese
garlic being dumped on the market.
Garlic has become a crop which
appears to have large potential for
expansion as consumers look for
healthy alternatives.
Bountiful harvest
h good crop can produce several hundred pounds per acre with organic fertilizer
and mechanical tilling.
Hirkie5 JOB
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ow upon row
Scott plants her half acre in 30 inch rows with each clove
placed six inches apart.
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