The little herb that could, garlic has been linked to improved cardiovascular health, reduced cholesterol, and normalised blood pressure. Aside from its glowing health-promoting and disease-preventing effects, garlic also makes food taste so darn good. When it comes to salicylate sensitivity, unfortunately, due to their very high salicylate content, many herbs and spices need to be limited.

The good news is, garlic is listed in the RPAH elimination diet handbook as being low in salicylates, the only caveat being small amounts of the herb should be consumed at one time. If I’m using garlic in a recipe I like to stick to about a quarter to one clove of garlic (depending on the dish), but since salicylate sensitivity and the degree to which symptoms are felt varies so much from person to person, it’s worth testing for yourself to see whether more or less of the herb is tolerated.

So if you’re looking to incorporate more garlic into your diet, make sure to check out these recipes which use small amounts of the aromatic herb:

• Low Salicylate Tuna Casserole
• Low Salicylate Cannellini and Sardine Crostini
• Low Salicylate Cashew Noodles with Greens
• Low Salicylate Homemade Hummus
• Low Salicylate Fritters
• Low Salicylate Lentil Meatballs with Potato Mash and Pesto