Garlic
The bulb or "head," of garlic is made up of a cluster of 12-16 cloves. Both the head and the individual cloves are covered with a paper like whitish skin. Garlic is ready for harvesting when its long, flat green leaves, which can grow to a length of 75cm, begin to wilt; it is then left to dry in the sun for several days. Although it is most often sold dried, garlic can also be eaten fresh.
There are over 30 varieties of garlic, the most popular being white garlic, pink garlic, and purple garlic (only the skin is coloured). Giant, or elephant, garlic, also called Spanish garlic (A. scorodoprasum), is a similar but slightly milder-flavoured variety.
Over the ages, garlic has been recognized as having many therapeutic properties, including the power to protect against the plague. Today the principal garlic-producing countries are China, South Korea, India, Spain, and the United States. Garlic is known for its persistent flavour that tends to linger on the breath and permeate perspiration, an unpleasant quality that has earned it a somewhat bad reputation in some societies.
Medical studies have confirmed some of garlic's medicinal properties. It was widely used as an antibiotic during World War I, and researchers have since discovered that it contains allyl sulphide, a powerful antibiotic. Other studies have proven that garlic contains allicin, which in concentrated form has a beneficial effect on the cardiovascular system, notably on the blood cholesterol level. According to these studies, the quantities of allicin needed to be effective correspond to the consumption of 18-28 fresh garlic cloves per day. It is interesting to note, however, that the active property of allicin may be destroyed during its extraction for the manufacture of tablets.
Moreover, its effect is short-lived, lasting no more than 24hours. Thus it is too early to know whether garlic, in fresh or tablet form, significantly reduces the blood cholesterol level.
Raw chopped or crushed garlic is an important ingredient in aioli sauce, rouille, tapenade, and pistou, pesto, and garlic butter. Meat dishes, such as leg of lamb can be flavoured by making incisions in the meat and inserting slices of garlic. For a mild garlic flavour, rub the inside of salad bowls or fondue dishes with the peeled half of a raw clove.
A few cloves of garlic can also be added to oil to give it extra flavour: the longer the cloves are lacerated, the more pronounced the taste of the oil. The green stems of fresh garlic may be used in place of shallots or chives. To freshen the breath after consuming garlic, chew on some parsley, mint leaves, or coffee grains.
There are over 30 varieties of garlic, the most popular being white garlic, pink garlic, and purple garlic (only the skin is coloured). Giant, or elephant, garlic, also called Spanish garlic (A. scorodoprasum), is a similar but slightly milder-flavoured variety.
History
An annual bulbous herb native to central Asia, garlic has been known since ancient times and has been grown for over 5000years, making it one of the oldest cultivated plants. During the building of the pyramids, the Egyptians gave their slaves a daily ration of garlic, believing that it had the power to increase strength and endurance. They also raised garlic to the status of a divinity. Greek athletes consumed garlic as a stimulant before competitions and soldiers ate it before going into battle. The Crusades contributed to spreading the use of garlic across Europe.Over the ages, garlic has been recognized as having many therapeutic properties, including the power to protect against the plague. Today the principal garlic-producing countries are China, South Korea, India, Spain, and the United States. Garlic is known for its persistent flavour that tends to linger on the breath and permeate perspiration, an unpleasant quality that has earned it a somewhat bad reputation in some societies.
Nutritional Value
Consumed in large quantities, in the manner of a vegetable, garlic is an excellent source of sele¬nium. Some people have difficulty digesting garlic or experience allergic reactions to it, usually in the form of a skin rash or irritation. Garlic is well known for its numerous medicinal qualities and has long been considered a veritable panacea by many. It is credited notable with diuretic, stomachic, tonic, antispasmodic, antiarthritic, antiseptic, and cleansing properties. It is used to relieve a wide range of health problems, including colic, bronchitis, and gout hypertension, and digestive troubles.Medical studies have confirmed some of garlic's medicinal properties. It was widely used as an antibiotic during World War I, and researchers have since discovered that it contains allyl sulphide, a powerful antibiotic. Other studies have proven that garlic contains allicin, which in concentrated form has a beneficial effect on the cardiovascular system, notably on the blood cholesterol level. According to these studies, the quantities of allicin needed to be effective correspond to the consumption of 18-28 fresh garlic cloves per day. It is interesting to note, however, that the active property of allicin may be destroyed during its extraction for the manufacture of tablets.
Moreover, its effect is short-lived, lasting no more than 24hours. Thus it is too early to know whether garlic, in fresh or tablet form, significantly reduces the blood cholesterol level.
Buying
Choose plump, firm heads that are free of sprouts and spots. The skin should be intact. Garlic can be found in flake, powder, chopped, and paste form. While these prepa¬rations are practical, it is best to use fresh garlic for maximum flavour.Storage
It is not necessary to refrigerate garlic, whose odour spreads quickly to the other food in the refrigerator. It will keep for several months at room temperature when stored in a cool, dry, well-ventilated place. When stored in hot and humid conditions, the garlic will begin to sprout and turn mouldy. For a lengthy storage life, the temperature should be in the 15ºC range and the humidity should not exceed 60%. Garlic heads are sometimes braided together by their stems a braid will keep for several months. Fresh white garlic will usually keep for about 6 months. Garlic can be frozen as is, after removing the outer skin, for about 2 months.Preparing
For ease of peeling, crush the garlic lightly with the flat side of a knife, after which the peel should practically come off by itself. Remove the green sprout that is sometimes found at the centre of each clove, as it is difficult to digest and causes the odour to linger on the breath.Cooking
The flavour of garlic is released only when it is cut, crushed, or chopped; rupturing the skin causes the release of substances that are activated on contact with air. The more finely the garlic is chopped or crushed, the stronger its flavour. For maximum flavour, add the garlic at the end of cooking: cooking it too long will detract from its flavour. For a more discreet flavour that is reminiscent of hazelnuts and does not cause "garlic breath," cook the garlic whole without peeling or cutting it. Do not let garlic brown when you are sauteing it, as this destroys its flavour and makes it, as well as the food it accompanies, bitter.Using
Although it can be eaten as a vegetable, garlic is most commonly used as a condiment it is used notably as a flavouring agent in a wide variety of foods, including vinaigrettes, soups, vegetables, tofu, meats, stews, cold meats, and marinades.Raw chopped or crushed garlic is an important ingredient in aioli sauce, rouille, tapenade, and pistou, pesto, and garlic butter. Meat dishes, such as leg of lamb can be flavoured by making incisions in the meat and inserting slices of garlic. For a mild garlic flavour, rub the inside of salad bowls or fondue dishes with the peeled half of a raw clove.
A few cloves of garlic can also be added to oil to give it extra flavour: the longer the cloves are lacerated, the more pronounced the taste of the oil. The green stems of fresh garlic may be used in place of shallots or chives. To freshen the breath after consuming garlic, chew on some parsley, mint leaves, or coffee grains.
