Garlic, small and pungent, has a surprisingly powerful antibiotic action. It has been used, historically, to kill bacteria in quite serious illnesses such as tuberculosis, with fewer side effects than many drugs. Garlic can be used to lower blood pressure, too, when eaten regularly - raw or cooked - with meals.
For coughs, colds, and other respiratory illnesses, garlic is an important remedy which can be taken with (or instead of) conventional medicines. Garlic is more effective raw than cooked, but the taste is considerably stronger. A clove or two of raw garlic can be chewed to ward off or ease a sore throat; if you really do not like the taste, it can be chopped into small pieces and then swallowed with water.
If you or a child starts to feel earache during or after a cold, garlic may be able to ward off an ear infection before it takes hold. Peel and slice a garlic clove into slivers, or crush, and place gently inside the outer ear with a little olive oil. Do this before the pain has become extensive and you may be able to avoid a course of antibiotics.
Regular use of garlic for cooking may help to ward off infection before it takes hold. It is an important ingredient of many dishes and sauces. A particularly good way of eating garlic is to roast it; peel a few large cloves, drizzle with a little olive oil, and put on a suitable baking tray for about twenty minutes.
Note that some people are intolerant of garlic; clearly it is not recommended for them to use it. For those worried about the smell of garlic on their breath, this can be reduced by chewing on fresh parsley after eating garlic.
Further reading: