allium sativum

… a.k.a. garlic.

Ah, few can compare to its sweet smell and taste. It’s a must-have ingredient in Italian and Chinese cooking, little wonder why.

I, for one, am a huge fan. My belief is that one can never have enough garlic in one’s food!

Okay, okay, so your breath and sweat might be slightly pungent after consuming a considerable amount of it, but trust you me, the medicinal plusses seriously outweigh this little calamity.

It is claimed that garlic can prevent a miscellany of life-threatening diseases, such as heart problems, high blood pressure, and high cholesterol (though its wonder might not work so well on people already with high levels of cholesterol).

Regular use of raw garlic supposedly also helps regulate blood sugar levels, improves the immune system, and have properties that will fight against the common cold and coughs.
Best of all, some studies have shown that garlic may also protect against cancer!

But, you know what? I digress. The point of this entry was actually to educate the world on a common misconception:

A “clove” of garlic does not mean the whole garlic bulb (proper term: “head”)—it refers to just one piece of garlic. Remember that the next time you cook...

left: a clove of garlic, right: a head of garlic

Oh, btw, if you’d like to enjoy the medicinal properties of garlic but can’t stand the smell, there's always the “odourless” pill options!