Botanical Ingredient
Garlic
Allium sativum
Garlic is arguably the most extensively studied medicinal plant in the world, with over 5,000 peer-reviewed papers documenting its antimicrobial, anti-inflammatory, and antioxidant properties. Its primary active compound, allicin, is produced when raw garlic is crushed or cut — triggering an enzymatic reaction between alliin and alliinase. Allicin is a powerful broad-spectrum antimicrobial effective against bacteria, fungi, and viruses. Garlic has been used medicinally for at least 5,000 years, from ancient Egyptian laborers to World War I battlefield surgeons.
Traditional Uses
- Broad-spectrum antimicrobial in virtually all herbal traditions
- Topical antifungal for skin infections
- Immune support across global traditional medicine
- Wound care and infection prevention (used in both World Wars)
- Cardiovascular tonic in Ayurvedic and Chinese medicine
Key Properties
Did You Know
During World War I, British army surgeons used diluted garlic juice as an antiseptic for wounds when conventional antiseptics ran short. It was so effective that the government issued a general call for garlic donations from the public.
Our Sourcing
Garlic is grown in InVine's Florida garden in Tallahassee, planted in the fall and harvested in late spring. We grow softneck varieties suited to Florida's mild winters, harvesting the bulbs at maturity and curing them properly to concentrate the allicin-producing compounds.
Why We Use It
Garlic needs no introduction and no defense. It is the most thoroughly proven antimicrobial in the plant kingdom — the research base is enormous and unambiguous. I grow it in the garden because having access to fresh, homegrown garlic means having access to the highest-potency allicin possible. The antimicrobial and antifungal properties are strongest when the garlic is freshly harvested and processed, which is exactly the advantage a garden gives you over anything you can buy.