Garlic

Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, the shallot, and the leek. Garlic has been used throughout culinary history for its taste -- although it would actually be better to say "tastes" plural since it can take on a completely different taste depending on how it's cooked. Garlic grows under the ground in large, slightly off-white bulbs which are covered by a papery skin. Inside each bulb is anything from ten to twenty individual cloves which themselves have a pinkish skin. It's important not to confuse bulbs and cloves when cooking!

History Of Garlic

The ancestry of cultivated garlic is not definitely established. Allium sativum grows in the wild in areas where it has become naturalised; it probably descended from the species Allium longicuspis, which grows wild in south-western Asia. From the earliest times garlic has been used as a food. It formed part of the diet of the Israelites in Egypt and of the labourers employed by Khufu in constructing the pyramid. It was consumed by the ancient Greek and Roman soldiers, sailors and rural classes and, according to Pliny the Elder, by the African peasantry.

Garlic Nutrition Info

Studies have shown that garlic -- especially aged garlic -- can have a powerful antioxidant effect, which helps to protect the body against damaging "free radicals".

Garlic Health Benefits

Garlic has a long reputation in folk medicine and mythology for its health giving properties. Some of these - such as its antibiotic properties - have been confirmed by modern science, others remain open to question. Raw garlic is used by some to treat the symptoms of acne and there is some evidence that it can assist in managing high cholesterol levels. It can even be effective as a natural mosquito repellent. The medicinal properties and benefits of garlic are strongest when it is raw and crushed or very finely chopped. Don't overdo it - too much can irritate the digestive tract. Raw, crushed garlic is a powerful antibiotic. Cooked prepared garlic is less powerful but still reputedly of benefit to the cardiovascular system. Garlic cloves cooked whole have very little medicinal value.

Storing Garlic

Garlic heads and cloves should not be stored in your kitchen fridge. The garlic is likely to go soft and mouldy. The same problem is likely to occur if garlic is stored in a plastic container. Garlic needs to be stored in a cool place away from direct sunlight. The correct air circulation will extend the life of your garlic. An excellent way to store garlic is in a special garlic keeper. These are designed with holes to allow the air to circulate and also have the advantage of looking good in the kitchen!

Garlic Trivia

Garlic has been regarded as a force for both good and evil... In Europe, many cultures have used garlic for protection or white magic, perhaps owing to its reputation as a potent preventative medicine. Central European folk beliefs considered garlic a powerful ward against demons, werewolves, and vampires. In Northeastern India, it is believed that garlic mixed with water spread around the home will keep snakes from entering.

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