Garlic has long been considered a medicinal food, being used to protect against plague by monks of the Middle Ages. Hippocrates used garlic vapors to treat cervical cancer, and garlic poultices were placed on wounds during World War II as an inexpensive, and apparently quite effective replacement for antibiotics, which were scarce during wartime.

  Now science is beginning to prove the medicinal properties of garlic that our ancestors took for granted. Studies have shown garlic can suppress the growth of tumors, and is a potent antioxidant good for cardiovascular health. Other studies show garlic can reduce LDL or "bad" cholesterol and is a good blood-thinning agent to avoid blood clots that could lead to heart attack or stroke. All this at only 4 calories per clove!

CULTIVATION---

  The soil may be sandy, loam or clay, though Garlic flourishes best in a rich, moist, sandy soil. Dig over well, freeing the ground from all lumps and dig some lime into it. Tamp firmly. Divide the bulbs into their component 'cloves' - each fair-sized bulb will divide into ten or twelve cloves - plant the cloves separately, about 2 inches deep and about 6 inches apart, leaving about 1 foot between the rows.

  Garlic beds should be in a sunny spot. They must be kept thoroughly free from weeds and the soil should be gathered up round the roots from time to time.

  When planted early in the spring, in February or March, the bulbs should be ready to harvest in August, when the leaves begin to wither. Should the summer be wet and cold, they probably will not be ready till nearly the middle of September.

  One pound generally contains about 20 bulbs, and 5 lb. divided up into cloves and planted, will yield about 38 lb. at the end of the growing season, so it will prove a remunerative crop.

COOKING---

Garlic Butter

  Make logs of garlic butter and freeze them to have on hand to melt on broiled meats or to mix into fresh cooled vegetables or spread on bread. Just add mashed garlic cloves or the equivalent in dehydrated or processed garlic to suit your taste to sticks of butter (about 6 cloves fresh garlic per stick is recommended). If you wish, add a few herbs and salt lightly. Form into logs, wrap in plastic and freeze. Slice off as needed.

Baked Whole Heads

  Peel as much of the outer skin away as possible, leaving the cloves unpeeled and the head intact (optional: trim the tips of the cloves off to expose the "meat" to the oil/pepper). Place heads in covered casserole or on a piece of heavy aluminum foil. Drizzle with olive oil, salt and pepper to taste, and bake covered at 350 degrees for about 45 minutes or until cloves are soft and can be squeezed easily out of their skins onto bread or other foods.

Roasted Garlic Vinaigrette

  Cover several minced or crushed garlic cloves with several tablespoons of olive oil in a small oven-safe dish. Roast in the oven at 300 degrees for 15 minutes, or until you see the garlic sizzling in the oil. Let it cool a bit, and whisk in wine vinegar to taste, perhaps with a bit of dry mustard, basil, whatever. Enjoy on your favorite salad.

Spaghetti with Garlic & Lemon Sauce

1 lb spaghetti or capellini
4 large garlic cloves, minced
1/2 to ¾ teaspoon dried hot red pepper flakes
1/2 cup extra-virgin olive oil
Finely grated zest from 2 lemons
3 tablespoons fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup chopped fresh flat-leaf parsley

Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1cup cooking water and drain pasta in a colander. While pasta is boiling, cook garlic and red pepper flakes (to taste) in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes. Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer. Toss pasta in sauce with parsley. (Add more cooking water if pasta seems dry.) Makes 4 main-course or 6 to 8 side-dish servings.