Garlic is a member of the onion family which also includes onions, of course, and chives, shallots, spring onions and leeks. Throughout history garlic has been the topic of many old wives tales and folklores, from keeping vampire away to curing toothache if held in the palm of your hand! Garlic has long been recorded of having cured this and that. There is some truth in these, as recent research has shown that the entire onion family, particularly garlic, does have some properties that destroy bacteria and protect against heart disease.
Garlic has been cultivated in Central Asia for thousands of years. As early as 2000 BC, the Chines were using it in their cooking. Garlic is now used worldwide. The most common varieties of garlic contain 10 cloves (or segments) with white skin on them. Other varieties have pink or purple skin and larger cloves, the stronger the taste.
HOW TO KEEP
Stored at 0 C with a relative humidity of 65-70% garlic will keep for 6 - 7 months. Short term holding is in a cool, dark, well ventilated.
NUTRITIONAL VALUE
For most people garlic is eaten only in small quantities so is more important for its great test that nutritional value, however as the potent powers of garlic are being realized many people are deciding to eat more! Garlic is a concentrated mixture if phytochemicals, which are likely to interact and have synergistic effects. The major phytochemicals are sulphur containing compounds and saponins. Some flavoring are also present. Garlic also supplies vitamins, particularly vitamin C and B6. There is also an assortment of mineral in small, but useful, amount
WAYS TO EAT GARLIC
You can eat garlic raw or cocked. Using raw garlic produces a strong pungent flavor whilst cooking produce a more mellow flavor. The longer you cook it the milder and sweeter the flavor. It's usually used in small amounts, say tow or three cloves to a dish, but some traditional recipes suggest up to 30 or 40. Garlic burns easily, so take care when you fry or saute it. Garlic can be added to lots if dishes, vegetable dishes, meats, soup, dips, stir-fries and casseroles.
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