A 418-word column written by Melody Thompson, a vegan. For more information, ideas or ques-tions contact us at forveggiesake@yahoo.com.
 
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The chosen root for this month is “garlic” - one of my absolute favorites.
     Whole books have been written about garlic; an herb affectionately called “the stinking rose” in light of its numerous therapeutic benefits. A member of the lily or allium family, which also includes onions and leeks, garlic is rich in a variety of powerful sulfur-containing compounds. 
    “Let food be thy medicine, and medicine be thy food.”
    Those are famous words from the ancient Greek physician Hippocrates, often called the father of Western medicine. Garlic is a wonderful seasoning to add aroma, taste and added nutrition to your dishes. We often recommend using raw chopped or pressed garlic in many of our dishes to take advantage of the benefits derived from garlic. However, if you cannot tolerate raw garlic, you can add chopped garlic to foods while they are cooking. It is best to add it towards the end of the cooking process to retain the maximum amount of flavor and nutrition. He used to prescribe garlic to treat a variety of medical conditions.