25th Annual

August 10 & 11, 2024

Just what makes garlic so good?

Known scientifically as Allium sativum, garlic contains more than 100 biologically useful chemicals, including substances with strange names as alliin, alliinase, allicin, S-allycysteine, daillyl sulfide, ally methyl trisulfide. In fact, garlic has been used medicinally for at least 3,000 years, but until recently, its benefits were considered little more than folklore. 

Garlic protects you against Heart Disease.

Garlic can lower blood levels of “total” cholesterol and, particularly, of the dangerous low-density lipoprotein (LDL) form. Garlic is also an anticoagulant – a natural blood thinner. Doctors in Germany, recently found that garlic could help patients suffering from peripheral arterial occlusive disease, characterized by blood clots in the legs. 

Garlic also protects against cancer.

Researchers have identified three ways garlic protects against cancer: by directing inhibiting tumor cell metabolism, by preventing the initiation and reproduction of cancer cells, and by boosting a person’s immune system to more efficiently fight cancer cells. Several studies have also shown that garlic reduces the risk of stomach cancer. 

Garlic fights microbial and fungal infections.

One way garlic works is by promoting phagocytosis, the ability of white blood cells to fight infections. Another way is by stimulating other immune cells, such as macrophages and T-cells to fight bacterial and viral infections and to scavenge for cancer cells.


Double Garlic Soup

This creamy soup pairs two spring delicacies: green garlic, which are the tender bulbs that arrive early in the season still attached to the greens, and the garlic scapes, the flower shoots of the garlic bulb which look like curlyQ tulip stems. The two are sautéed in butter, the puréed.


3 fat bulbs green garlic, root and green parts trimmed, outer layer removed

3 tbsp unsalted butter

3 cups sliced garlic scapes (about 3/4 pound)

1 1/2 tsp fresh thyme leaves, more for garnish

3/4 tsp kosher salt, more to taste

Ground black pepper to taste

1 large Yukon Gold potato, peeled and diced

1 quart chicken or vegetable broth

1 cup half-and-half or whole milk

2 tsp freshly squeezed lemon juice, or to taste

Fresh grated nutmeg


1. Chop green garlic.  In a soup pot, melt butter over medium high heat.  Add green garlic and sauté until translucent, about 3 minutes.  Add scapes, thyme, salt and pepper and sauté for 5 minutes

2. Stir in potatoes and broth, reduce heat to medium and simmer until scapes and potatoes are tender, about 20 minutes.   Add half-and-hlaf, and purée soup with an immersion blender or pour into a regular blender.   Stir in the lemon juice and season with more salt and pepper.  Garnish with nutmeg and thyme leaves.  Serve hot.


Creamy Garlic Dressing

3 garlic cloves

1 whole egg

1 tsp. Worcestershire sauce

1 pinch of pepper 

1 cup salad oil

Blend garlic in blender, add next four ingredients, blend well, then gradually add oil a little at a time, until creamy and thick.  

 Makes about 1 1/2 cups of dressing.


Low Cal Turkey Chili

                          1 cup onions, chopped                                      

                            1 cup green peppers, chopped                            

4 to 5 cloves of garlic, minced

3 tbsp. water, or chicken broth

1 1/2 pounds ground turkey

1 can (28 oz) tomatoes

2 tbsp. chili powder

1 tsp. cumin

1 tsp. dry thyme

1/2 tsp. dried sage

1/2 tsp. hot pepper flakes

1 can (19 oz.) kidney beans, drained


In a large saucepan, cook onions, green pepper, garlic and water or chicken broth.  Cover, stirring often, over medium heat until onions are softened, about 5 minutes.  

Increase heat to medium-high and add turkey, cook stirring often, until no longer pink, about 5 minutes.

Add tomatoes and juice, chili powder, cumin, thyme, sage and hot pepper flakes.  Break-up tomatoes with a wooden spoon.  Bring to a boil, reduce heat and simmer, partially covered for 20 to 25 minutes.  Stir in kidney beans and simmer for 15 minutes or until thickened.    

Serve with toasted garlic bread.

Makes 8 servings.


Roasted Garlic

One whole garlic bulb. Cut off top of head. Drizzle with approximately one teaspoon of oil (preferably olive oil) and wrap in foil or place in a garlic baker and roast t 350 F for 40 -45 minutes. It will be cooked when the cloves feel soft to the touch. This especially good with mashed potatoes and sprinkled with parmesan cheese.


Garlic Baked Brie

¼ cup melted butter

5 cloves Ontario garlic

2 Tbsp honey

1 cup toasted and chopped pecans and parsley

1 package brie cheese, unwrapped Puffed pastry

Wrap brie in puff pastry and bake at 350F until golden brown, approximately 30 – 35 minutes. Place other ingredients on a plate and top with the brie. .  

 Serve with rice crackers.



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Perth Lions Garlic Festival, PO Box 20103, Perth, Ontario Canada K7H 3M6