What is it?
Garlic, grown in bulbs, possesses powerful flavour. Each individual piece within the bulb is known as a clove. It is a member of the allium family and relative to onions and leeks.
The Benefits of Garlic
Garlic’s medicinal properties have been used throughout history as treatment for many illnesses as well as being the first “performance enhancing” drug used by Olympic athletes. Studies have highlighted the effective role garlic plays in positively modifying unfavourable cholesterol levels, lowering blood pressure, controlling blood sugar levels and cancer prevention. There are many other medical uses but they have not been substantiated. A variety of vitamins and minerals are found in garlic including manganese, vitamin B6, vitamin C, selenium, calcium, phosphorus and copper.
Buying and Storing Garlic
When purchasing garlic, always go for bulbs that are firm to touch with a crispy outer skin. Fresh peeled cloves will have a hue more white than yellow whereas aged garlic cloves will be darker in color. Unpeeled bulbs of garlic should be stored closer to room temperature, in a cool and dry place. Although garlic can store for a while in comparison to other produce, it will grow green roots in the center as it starts to turn bad.
Cooking with Garlic
Garlic can be minced raw and used as a base flavour when cooking meats, fish, veg and starches. It burns very easily so be sure not to cook for too long over high heat.
Whole garlic can be roasted to soften the cloves and bring out a sweet buttery texture. It can be substituted in any application as raw garlic when a milder flavour is desired. You can also purée the soft cloves into sauces or mashed potatoes.
Garlic can be a tedious ingredient to prep. The cloves should only be peeled when ready to use since peeling them shortens the lifespan. Since it is a base flavour used in so many dishes it only makes sense that one would want to find a way to prep it and preserve it at the same time. Check out the ultimate method I use for prepping and preserving garlic.