 Garlic is one of the world's oldest medicinal foods. The ancient Egyptians used it 22 different ailments. They also fed it to the workers that built the pyramid, to increase their stamina. Ancient Romans believed garlic contained magical powers, and they fed it to soldiers to make them courageous. During the Middle Ages, garlic was believed to protect against the plague.
Garlic is still used for its medicinal purposes, and is even available in drugstores as garlic extract capsules and liquid. While garlic is no longer promoted for its magical powers, it is claimed to lower blood pressure and blood cholesterol, and possibly prevent stomach cancer. According to the University of California, Berkeley, garlic supplements are useless and a waste of money. Studies have shown that the supplements, and even the garlic itself, do not lower blood cholesterol. However, garlic is believed to have some health benefits, and more research is needed. In the meantime, enjoy garlic for the flavor.
Every year, there are about 10 million metric tons of garlic grown globally, on 2.5 million acres of land. Did you know that there are as many as 600 sub-species of garlic? We generally see two types in the supermarket, the silverskin and the artichoke garlic. These soft neck varieties are the most popular types in the US. Elephant garlic, which yield huge heads, are not really garlic at all, but are closer to leeks.
 Few foods rally as many fans as garlic. There are many festivals devoted to garlic, which include cook-offs, entertainment, and celebrations. The most famous is probably the Gilroy Garlic Festival, which is held every year at the end of July, in Gilroy, California. This lively celebration attracts well over 100,000 garlic lovers over a 3 day span.
Do you live in Alexandria, Minnesota? If so, you're in luck! According to an obscure law, no man is allowed to make love to his wife with the smell of garlic, onions, or sardines on his breath in Alexandria, Minnesota. If his wife so requests, law mandates that he must brush his teeth.
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There are two main types of garlic: hard neck and soft neck. Hard neck garlics have a hard stem that grows out of the bulb, and cannot be bent. Soft neck garlics do not have this stem, and the neck is pliable. Garlic braids are made from soft neck garlics.
Nutrition
One clove of garlic contains just 5 calories and 1 carbohydrate. Garlic contains many other nutrients, but the quantities are so small that you would have to consume a LOT of garlic to benefit. |
| Choosing and Using Garlic |
| How to choose garlic: Buy your garlic loose, so you can sift through the bin and choose the freshest, largest bulbs. They should be plump, with unbroken skins Avoid any garlic that has soft spots. Light weight garlic may be dried out, so look for heavier bulbs. Try to feel the garlic, and choose bulbs which contain larger cloves, so you don't have to peel so many small cloves. Heads with sprouts should also be avoided, as the garlic loses flavor and the sprouts can be bitter.
Storage: Garlic should be stored in a dark, but airy location. Store them in a loosely covered container, away from sunlight. You can also purchase special garlic keepers.
Peeling: There are several ways to peel garlic. You can use a sharp knife to cut off the ends, then peel off the outer skin. Some people use small, rubber tubes, rolling the cloves while gently pressing down, to force the skin off. Yet another option is to drop the cloves whole, into boiling water for a minute or two, then slip the skins off. If you plan to chop or press the garlic, there is an easier way to peel it. Lay the clove down on a chopping block, lay the blunt side of a knife on it, and whack it good with the side of your hand. The slightly smashed garlic will pop out of the skin, ready for use.
Slicing: You can purchase a special garlic slicer that will whiz out garlic in paper thin slices, ready for topping pizza, breads, or your favorite casserole. |
| Roasted Garlic is one of the most delicious things you can eat. The flavor of garlic completely changes when it's been roasted. It becomes buttery and nutty, and slightly sweet. Roasted garlic can be spread on toast or used in recipes. Whole roasted cloves are delicious as a pizza topping.
To roast garlic, you'll need a large, plump garlic bulb. You'll also need a garlic baker, or a small baking dish or ramekin. Lay the bulb of garlic on it's side, and use a sharp knife to slice off the top quarter inch and expose the tops of the cloves. Place the whole bulb in the ramekin. Drizzle with olive oil, and sprinkle with kosher salt. Cover with lid or tightly seal with foil. Bake at 350*F for 45 minutes to an hour, or until the garlic is very soft and lightly browned. You may also separate the bulb into cloves, toss them with oil, and bake until soft and browned.
If you don't have time to roast garlic you can achieve a somewhat nutty flavor by toasting them. Heat the unpeeled cloves in a dry skillet over medium heat. Shake the pan occasionally, and cook until it becomes fragrant and has small brown spots. This will take around 8 minutes. Remove from pan. Peel the cloves when they are cool emough to handle. |
| Garlic Warnings: Garlic in oil can carry the risk of botulism. Garlic can pick up the bacterium that causes botulism from the soil in which it grows. If the garlic is covered in oil, the spores have the ideal oxygen free enviroment in which to germinate. You cannot detect botulism by smell or taste. Commercial garlic in oil is made safe by the addition of phosphoric or citric acid. Read the labels and make sure the garlic in oil contains either ingredient, or do not buy it. |
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