first question for the group

[Guest guest]

Hello I'm glad to be part of this group thankyou for allowing me to

join. I've got a question that kind of has me dumbed. Garlic can be

used either cooked and raw being one of the two properties change.

Now say using garlic raw can you join it with vinager and keep the

antibiotic properties?? I know that you can join honey and raw garlic

together and be used for simple colds but I'm wondering on the first,

considering vinager has different effects than honey. The oil of

garlic commerical speaking to me is a lost cause, but's that is my

opinion. Anyway thanks for reading my message and hopefully soon I'll

have a answer to my King Of Herbs question.

Thanks Corrine

[Guest guest]

At 07:10 AM 2/22/2004 -0000, corrine wrote:

>Hello I'm glad to be part of this group thankyou for allowing me to

>join. I've got a question that kind of has me dumbed. Garlic can be

>used either cooked and raw being one of the two properties change.

>Now say using garlic raw can you join it with vinager and keep the

>antibiotic properties?? I know that you can join honey and raw garlic

>together and be used for simple colds but I'm wondering on the first,

>considering vinager has different effects than honey. The oil of

>garlic commerical speaking to me is a lost cause, but's that is my

>opinion. Anyway thanks for reading my message and hopefully soon I'll

>have a answer to my King Of Herbs question.

 

Hi Corrinne:

Your first post, and you're addressing te King of Herbs -- good show! I

don't know the answer to the garlic/vinegar/antibiotic question, but it's a

good one. Me, I try to get my garlic everyday via food. Thursday night I

made some spaghetti, and added a puree of raw garden fresh tomatoes, a few

cloves of garlic, and a pinch of sea salt. Delicious and very, very

healthy. The red wine didn't hurt, either :-)

 

I ferquently make raw garlic dipping sauces, in the Vietnamese or Thai

style. I also love yoghurt/garlic/cucumber (optional) dips. I also use that

one as a salad dressing.

 

Maybe I didn't answer your original question, but I hope I've given you

some ideas how to practice herbal cookery (I've been cold and flu-free for

33 years, and I attribute it to daily eating of herbs in the mint family,

and garlic.)

HTH.

http://member.newsguy.com/~herblady

[Guest guest]

Hi Corrine,

 

Welcome to the group! Make yourself right at home

 

I don't why you couldn't join raw garlic with vinegar and keep its

anti-biotic properties in tact. For folks who do not use herbal

tinctures made with alcohol (some for religious purposes, and some for

health/addiction reasons) tinctures can be made with vinegar. I've known

and tried vinegar tinctures of all sorts of herbs, including those with

antibiotic properties and there was never a problem with those

properties being diminished.

 

Enjoy your stinking rose in vinegar!

 

*Smile*

Chris (list mom)

 

http://www.alittleolfactory.com

 

 

 

 

corrine [raindanceblue]

 

Hello I'm glad to be part of this group thankyou for allowing me to

join. I've got a question that kind of has me dumbed. Garlic can be

used either cooked and raw being one of the two properties change.

Now say using garlic raw can you join it with vinager and keep the

antibiotic properties?? I know that you can join honey and raw garlic

together and be used for simple colds but I'm wondering on the first,

considering vinager has different effects than honey. The oil of

garlic commerical speaking to me is a lost cause, but's that is my

opinion. Anyway thanks for reading my message and hopefully soon I'll

have a answer to my King Of Herbs question.

Thanks Corrine

 

 

 

 

 

[Guest guest]

And Corinne,

Do a search on the internet on 4 theives' vinegar. Some recipes for

that call for vinegar and LOTS and LOTS of onions and garlic.

And that is the one that is purported to have saved the thieves from the

plague.

Karen J