The purpose of this study was to determine the pattern of use of garlic in the Sumur Village community and know the effectiveness of garlic as a traditional medicine in helping treat flu: non-experimental/observational research. Data analysis used a descriptive cross-sectional design by measuring LL The use of garlic in treating flu. The study was carried out from July 25 to September 12. This study indicates that the people in Sumur Village are still inseparable from their traditions, including very traditional methods of treating flu. Garlic contains sulfur which gives it a distinctive smell and taste that can increase and speed up the activity of the mucous membranes in the respiratory tract. Garlic is better and safer if before. In consumption, garlic is burned or heated first because the nutritious sulfur content has been released and the ester and protein bonds are in this situation, it will be more practical, and garlic which can disrupt the stomach atmosphere, will be safer for garlic users who have a history of ulcers. Garlic contains essential sulfur compounds and 17 amino acids, including eight amino acids and minerals such as calcium, iron, potassium, germanium, selenium, and zinc. One of these sulfur compounds is Alliin. Alliin is easy to turn into Allicin when fresh garlic is chopped, chopped, or chewed directly. The conversion of Alliin to Allicin is assisted by a particular enzyme called allinase. Allicin has the potential as an anti-bacterial; the workings of Allicin are similar to penicillin antibiotics and their derivatives, for example, Amoxicillin: The way it works is by inhibiting the formation of proteins in the bacterial cell wall so that later it can cause defects in the bacterial cell wall which eventually makes the bacteria die because its metabolic system is disrupted. However, one thing to note is that sprouted garlic is not suitable for consumption because the shoots contain the poison HCN (cyanide).
