Garlic , or rather the lack of it, caused the first strike in history. It is said that slaves building the pyramids downed tools after the garlic ran out. The workers were said to have eaten it for strength, and no doubt felt the job was too heavy without it. Egyptian papyri list twenty-two prescriptions using garlic and Pliny, in first-century Rome, prescribed it for sixty-one maladies.

Around the same time in India it was thought to prevent heart disease and rheumatism, Mohammed believed that it cured snakebite, and by Shakespeare's time it had graduated to being regarded as an aphrodisiac. Much later, in World War II, it was used medicinally as an antiseptic on wounds. The ancient Greeks believed that it would neutralise the effects of foul air and indeed used it as their military food although, strangely, garlic eaters were banned from the main temples.

Of all foods, these unassuming papery knobs, have probably more superstition and folklore associated with them than any other. Regardless of this, the facts are that garlic contains powerful natural antibiotic, antiseptic and antifungal properties and is so strong that if rubbed into the foot, within half an hour your breath will smell of it. Eating parsley, mint or fennel seeds will help to dispel garlic breath, although many commercial garlic products are now said to be 'odourless'.

In cookery, garlic adds flavour to almost every dish. The more finely it is chopped, or crushed, the stronger will be its flavour but if you bake a whole head of garlic in the oven while you prepare other foods, the result will be mild creamy cloves that you can pop out of their papery husks to accompany roast meat or other vegetables. Garlic should be bought when firm and heavy and it stores well in the open air.

If you wish, peel the cloves (just flatten slightly with the side of a heavy knife, and the skins will slip off) then immerse in olive oil until ready to use. This oil is delicious to use on salads or bread as well. Bottled crushed garlic can be a quick and easy way to always have this invaluable flavouring on hand, but it must be kept refrigerated. To remove the smell from your hands, simply hold the knife and your fingers under cold running water!