To protect themselves from bacteria, fungi and other dangerous organisms, plants have developed various chemical compounds that serve to kill or deter attacks. Just like the rose and blackberry have their thorns to protect them from large browsing animals, plants also conduct a secrete warfare on a molecular level to avoid getting eaten by miniscule attackers. This is why so many plants around the world have antibacterial properties.

Garlic

Garlic has a long history of being used as an antibacterial herb. Hippocrates, Pliny the Elder and Dioscorides all mention the use of garlic for various conditions, including parasites and respiratory ailments. In labratory tests garlic has been found to have antibacterial, antiviral and antifungal propertis.

Raw garlic is more potent, and the green dry “folds” in the centre of each clove is particularly pungent. If you want to harness the antibacterial properties of gralic you will need to crush it, chew it or otherwise damage it to get to antibacterial compound allicin.Generally speaking, young garlic is better than aged garlic if you need the allicin.

Garlic has been extensively used to fight various problems in traditional medicine and the Cherokee did for instance utilize it as an expectorant (agent which dissolves thick mucus) for coughs and croup. In 1858, Louis Pasteur reported on the antibacterial properties of garlic and garlic has found its way into modern medicine, e.g. by functioning as an antiseptic to prevent gangrene in wounded soldiers during World War I and World War II.

Indian almond

Indian almon leaves and other parts of the tree are used in folk medicne throughtout its native range as well as in other parts of the world such as Latin America.

Indian almond tree leaves are used by many native communities to cure stomach problems. Leaves or bark ground up with some water has also been placed on the skin to help wounds heal and combat scabies and leprocy. Traditional Samoan medicine does for instance stipulate placing Indian aka tropical almond leaves on wounds to prevent and threat infection.

Salvia / Common sage

Common sage, Salvia officinalis, this herb is rich in oil. The scientific name, salvia, means “to heal”. The plant is an integral part of traditional European medicine. It has also been extensively used in European cousin due to its peppery taste and beneficial properties.

The essential oil found in common sage contains cineole, borneol, and thujone, and modern research have found that the plant has antibiotic properties.Besides being antibacterial the sage also has antifungal, astringent and antispasmodic qualities. Do not use or consume sage in combination with central nervous system stimulantes as this can very dangerous.

During the dark ages sage was used in four thieves vinegar that was given to people during the many plague outbrakes. People put the vinegar all over their bodies in their attempts to prevent the plague from infecting them, and cotton masks were soaked in the concoction before being placed over the face to prevent the plague from enteringDifferent areas had different recipies but other common ingredients includes thyme, lavender and rosemary.

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