Garlic

Garlic, or Allium Sativum is a native of Asia and one of the oldest cultivated plants. It contains vitamins A, B, and C as well as having some antibacterial properties. Side effects of eating garlic can include the reduced blood pressure, strengthening coronary vessels, and reduction of cholesterol and fat levels in the blood. Garlic can also work to detoxify the body, where it can flush heavy metals out of the kidneys. BIBLIO 4 The use of garlic is found in many cooking styles including both Mediterranean and Asian cooking.

Forms of Garlic

Garlic is found three ways:

• Fresh, where stalks are green and outer skin is fresh
• Semi-dry, where the stalk and outer skin are not completely dried and
• Dried, where the outer skin of the bulb and the skin around each clove are completely dry. Most garlic purchased in the US is found in the dried form. Garlic is also found in many other products, such as garlic-salt, garlic granules, and garlic flakes.

Storage

Garlic should be stored in a cool, dry place - but not in the refrigerator.

Using Garlic

Garlic goes well with most meats. It can be rubbed onto roasts, chopped or crushed for use in stews and bean recipes, or even rubbed on the inside of a salad bowl to give the salad a garlic flavor. Cooking garlic makes its flavor milder. Cooking it whole instead of crushing or chopping it will also lead to more delicately garlic flavored food. Care should be exercised when roasting or frying garlic, however, as it may burn easily and quickly become bitter. Garlic is prepared many ways beyond roasting and frying, including sauteing, and braising.

Flavor

The major taste and smell of garlic comes from compounds that contain sulfur. Garlic's flavor gets stronger as it ages until the cloves sprout - when the garlic loses its more powerful flavor.

Flavor strength gradient

Fresh / young garlic cooked for long period of time (mildest flavor) -> Old (but not sprouting) garlic raw (or just barely cooked) (most powerful flavor)

Flavor combinations

Garlic goes well with most meats - especially:

• mutton and
• lamb.

Garlic and Olive oil are often combined. In Tuscan cuisine, garlic is often found with:

• pepper
• bay leaves.

In Greek cuisine, garlic is often used with:

• rosemary
• thyme and
• lemon peel.

In North African cuisine, garlic is combined with:

• cumin and
• mint

In South African cuisine, garlic is combined with:

• lamb
• onion and
• chile peppers When used with pork, garlic and allspice are used together as seasonings.