Garlic – Allium sativum
Garlic has a slightly savory, slightly sweetish taste. It smells like sulfur and therefore it is perculiarly penetrating.
Origin
Garlic is probably native to western Asia. However, it is grown in termperate and subtropical climates in all parts of the world today. Garlic remains a common flabor in most cuisines and a staple ofthe average kitchen’s spice closet.
Mythology
The Romans regarded garlic as an aphrodisiac. Eating it’s cloves was supposed to increase potency in men. According to certain eastern European legends, eating garlic protects from the bites of bloodthirsty vampires.
Use In Cuisine
Garlic is the universal spice for all spicy dishes. It plays a big role in Mediterranean and Asian cuisines. Garlic is very dominant in tapas, antipastos or mezzos. It goes well with meat and fish, souffles and soups or stews. It’s aroma contributres to some salad dressings and dips. Whether mixed into Italian pesto, Asian curry, pasta or Indian spice dishes, many cooks consider garlic an essential ingredient.
Buying/Storing
Garlic is available all year round. In spring, young garlic can be eaten whole as a vegetable. If it is stored in a dark, dry place, it will last for several months. Garlic paste, both in a jar and in a tube, should be stored in a refriderator once oppened. Garlic powder as well as garlic salt should be firmly closed and stored in a dark place.
Health Use
Around 1500 BC, garlic was used in various medicinal formulas and the ancient Greeks in particular used it to cure many diseases. During the Middle Ages, Doctors prescribed garlic for bone fractures and freckles. Garlic was valued for it’s healing effects. Today, garlic does have an antiseptic effect and releases mucus. Garlic broth can be used externally for sore throats as well as bronchitis. And if used regularly should help poor blood circulation.
Tips for Cooking
You can recognize fresh garlic by it’s hard white cloves covered with a dry peel When buying garlic, push carefully on the bulb. Some bulbs are rose and others are white. The difference in taste is insignificant, however Gourmet cooks ususally prefer rose colored garlic. Garlic paste tastes very similar to bulbs. Use salt or powder only if you want to season something quickly. Before you start peeling and cutting garlic, moisten your hands and the cutting board – they will release their aroma faster. Garlic develops it’s full aroma only when pressed through a garlic press or sliced with a knife. When garlic is roasted in oil or cooked, it loses it piqanncy.