It’s pungent, aromatic and makes any dish it’s in a little tastier, but garlic has been used for many years for medicinal purposes.

Garlic is packed with a sulphur compound, allicin, which has antibacterial and antifungal properties. It is an excellent source of vitamin B6 as well as a good source of manganese, selenium, and vitamin C. Additionally, garlic contains other minerals such as phosphorus, calcium, potassium, iron, and copper.

Here are five ways you can use garlic outside the kitchen.

To fight off colds

Uh oh was that a sneeze? If you feel a cold coming on its time to reach for garlic. Chew on two to three cloves of fresh garlic. If chewing on garlic is too much for you, try brewing tea with it (add a bit of honey or ginger for taste). The antioxidants in garlic will help your immune system kick that cold to the curb.

For healing cold sores

For those who suffer from cold sores, also known as fever blisters, garlic might be able to help. Thanks to its natural anti-inflammatory properties, applying some crushed garlic to the cold sore could help reduce pain and swelling. Garlic supplements might also help cold sores to heal faster.

To fight hair loss

The allicin in garlic is thought to help hair loss. Try infusing some oil with garlic and massage it into your scalp regularly.

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Related: Kitchen Guide: Six Sauces to Raise Your Stay-at-Home Cooking Game

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For plant protection

Nothing naturally repels pests quite like garlic. You can make a natural pesticide to keep your plants safe from critters using garlic, mineral oil, water, and liquid Castile soap. Pour into a spray bottle and give your plants a spritz.

To lower cholesterol

Eating garlic every day can help to lower cholesterol levels thanks to the allicin it contains.  Garlic is also useful for regulating blood pressure and blood sugar levels. Remember that the health benefits of garlic are drastically reduced when cooked!

Liked this article? Be sure to check out the health benefits of chia seeds and find out all about the powers of aloe vera.

Sources: Healthline, Reader’s Digest, NY Times, BBC Good Food, NDTV Food