Garlic is an ingredient that almost anyone who does any cooking, and absolutely everyone who enjoys cooking would not be without. The Greeks and Romans believed that garlic has magical qualities. Warriors would eat it for strength before going into battle. Gods were appeased with gifts of garlic and cloves of garlic were fastened round the necks of babies to ward off evil.A bulb of garlic, the most commonly used plant part, is divided into numerous discrete fleshy sections called cloves.
WHY GARLIC IS GOOD...
Garlic has many therapeutic properties and it’s just not an old wives’ tale. The most significant of these is that it lowers blood cholesterol thus helping to prevent heart disease. Also, raw garlic contains a powerful antibiotic and there is evidence that it has a beneficial effect against cancer and strokes, and increases the absorption of vitamins. Raw garlic if consumed can help limit the damage done to the heart after surgery because of its natural antioxidant properties.
HOW TO BUY GARLIC...
Garlic bulbs should be firm and round with clear, papery skins. Avoid the one’s that are beginning to sprout. Garlic bulbs keep well when stored in a cool, dry place. If the air is damp they will sprout and if it is too warm the clover will eventually turn to grey powder.
HOW TO COOK GARLIC...
First break the garlic bulb into cloves and then remove the papery skin. When a garlic clove is split lengthwise, a shoot is revealed in the centre, which is sometimes green and often removed. Don’t use a bulb when you just need a clove. Crush cloves with a blade of a knife or use a garlic crusher. Crushed garlic cooks more evenly and distributes its flavour in food better than when used sliced or finely chopped.
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