Still other uses of garlic that Web MD informs us about include treatment of fever, coughs, headache, stomach ache, sinus congestion, gout, rheumatism, hemorrhoids, asthma, bronchitis, shortness of breath, low blood pressure, low blood sugar, high blood sugar and snakebites. It is also used for fighting stress and fatigue, and maintaining healthy liver function. Even cancer is impacted by garlic. Most dramatically this includes the treatment of colon, rectal, stomach, breast, prostate and lung cancers.

The key active ingredient in garlic that triggers so many of these treatments is allicin. It’s been found that the greater the amount of allicin present in the use of garlic to combat a condition, the more effective it is in treating illness. Further, crushing the fresh clove will release more allicin, making the infused product even more effective. But garlic is not without it’s hazards. To protect us against attack by stomach acids, for example, some garlic products have a coating to protect us.

The health benefits of garlic are significant. But even the mundane culinary aspects of the herb can be appreciated and enjoyed such as using garlic to combat hangovers. I can personally vouch for this treatment although drinking less alcohol by itself is no less effective a method as well in virtually eliminating one’s hangover. There are a variety of soups made with garlic that are highly regarded in combating over indulgence. Below are two I have come to appreciate and a tasty side dish of roasted cauliflower and garlic that I believe you will also enjoy.
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Recipe #1
Cesnecka: Garlic Soup—The Czech Hangover Cure
By Rachel Staggs
Cesnecka (garlic soup) is considered the number one hangover cure. It’s quite a simple soup that offers many variations on the theme. We created our own version, using butter and vegetable stock and fresh marjoram with 6 cloves of mashed garlic and croutons as an optional garnish.

Serves 4
2 tbsp butter
6 cloves garlic, mashed
6 cups hot vegetable stock or water
2 large peeled and cubed potatoes
1 tsp sweet paprika
½ tsp crushed caraway seeds
1 tsp fresh marjoram, chopped
Sea Salt and freshly ground pepper to taste
Croutons as a garnish
1- Mash together the garlic and salt, either with a mortar and pestle, or with a garlic press to crush the garlic and then mix in the salt.
2- Place the garlic and salt in a large pot and add the water or broth. Slowly bring the liquid to a boil, reduce heat and keep on a simmer.
3- Add the crushed caraway seeds, marjoram, sweet paprika, butter and potatoes.
4- Simmer, uncovered, until the potatoes are tender, about 15 minutes. Add freshly ground black pepper.
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Recipe #2
Garlic Soup For Hangovers
Serves 4 to 6

1 tbsp extra virgin olive oil
1 cup of finely diced white onion
5 tbsp mashed fresh garlic (1 head of garlic)
1 tsp salt free butter
2 tbsp flour
6 cups chicken stock
3 tbsp white vinegar
1 tsp sea salt
1 tsp freshly ground black pepper to taste
1- Heat the oil and butter in a medium soup pan on low.
2- When the butter has melted, add the onion and garlic to the pan. Cook the onion and garlic for 10 minutes until soft.
3- Add the flour and stir. Cook for 2 minutes, then add the chicken stock, vinegar and salt. Stir well. Bring to a boil, then simmer for 20 to 30 minutes. Serve hot.
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Recipe #3
Roasted Cauliflower With Garlic, Vinegars, Oil & Currants
Serves 4 to 6

One other garlic recipe among others to try is made with roasted cauliflower, mashed garlic, currents, and red wine vinegar, sherry wine vinegar and balsamic vinegar with olive oil, parsley and marjoram. Mark Bittman recommends a version of this recipe without the red wine but I thought the garlic, red wine and sherry wine vinegars give it a nice twist with the lemony, fresh marjoram.
1 head of cauliflower, cored, trimmed, and separated into florets
½ cup extra virgin olive oil
¼ cup of sherry wine vinegar, red wine vinegar, and balsamic vinegar
4 cloves garlic, finely diced
2 tbsp smoked paprika
1 tsp cayenne chili pepper
1 tbsp chopped fresh marjoram
¼ cup currants or chopped raisins
¼ cup rinsed and chopped parsley leaves
2 tsp freshly ground black pepper
1- Toss the cauliflower florets with the oil, vinegars, paprika, cayenne, garlic, currants and pepper
2- Roast in a hotel pan at 425 F for 20 minutes. Take the pan out of the oven and shake so that florets turn over.
3- Continue roasting for an additional 20 minutes until florets are slightly blackened and relatively softened but still firm enough to hold.
4- Remove from the oven, toss with the parsley, marjoram and the currants and pour into a bowl. Serve and enjoy.

Please send comments, questions or observations of interest to Chef Alan at [email protected]. For details about past columns, catering or Chef Zox’s blog, please visit www.zoxkitchen.com.