This cousin to the onion, known in Asia for 6000 years, is both a valued culinary staple and a versatile agent for health. (Allium Sativum), also called the “stinking rose,” grows as a bulb with two-foot stems and globular pinkish flowers. Early healers used it to treat infections, indigestion, low libido, and even plague and leprosy. Modern research indicates its usefulness for regulating blood pressure, lowering triglycerides and bad cholesterol, reducing oxidative stress to blood vessels, and preventing blood clots. High intake May lower the risk of many cancers; it’s antibacterial and antiviral properties allow garlic to fight bacterial and viral infections.