Abstract:
Childbirth is a time of transition and social celebration in many societies. Garlic (Allium sativum)
plays an important role in recovery during the postpartum period in diet and bathing practices. The
objectives of the study were to find the application and uses of garlic in food and bath practices in
postpartum recovery in Jaffna district. Twenty-five mothers who gave birth within two years and
twenty-five elder women who look after the mothers after confinement were interviewed regarding
the use of garlic in postpartum culinary and bath practices. Pregnancy is seen as a hot state. With
parturition, heat is lost and the woman comes into a state of excess cold. During the sensible period,
the mothers are given easily digestible foods to promote healing, boost immunity and improve milk
supply. A mix is prepared using garlic, cumin, ginger and turmeric, made into small balls and given
to mothers to eat with palm sugar before breakfast and dinner. Garlic, pepper, fennel, turmeric and
coriander are ground on a grinding stone and used to make curry. Garlic in the mix is believed to
heal the wound and improve milk production. Roasted garlic after head bath helps the mothers to
restore the equilibrium. ‘Sambrani’ (benzoin resin) smoke with outer garlic peel is applied to hair,
which will reduce the cold. Warmed gingelly oil added with outer garlic peel is used to give body
and head massage to the newborn. There is a continuum between traditional and modern postpartum
care in households. However, garlic plays a major role in healing, boosting immunity, milk
production and reducing cold in postpartum recovery.
