Garlic Like You’ve Never Seen It Before!
“Garlic is to health what perfume is to a rose.” — Provençal Proverb
Ah, garlic! That little aromatic bulb that awakens the taste buds and sometimes teases the nose! A perennial plant from the lily family, it is a close relative of onions, shallots, and chives. Originally from Central Asia, garlic is now cultivated worldwide, with China leading in production. But garlic is much more than just an ingredient—it’s steeped in history, packed with benefits … and surrounded by legends! Join us on a fascinating journey into this culinary treasure, where science, gastronomy, and folklore intertwine.
A Rich History Rooted in Time
Garlic has been around for millennia! Cultivated for over 5,000 years, it was already revered in ancient Egypt—pyramid builders ate it for strength and endurance. According to Herodotus, their revolt over the removal of their garlic rations may have been the first recorded labour strike in history! The Greeks and Romans considered it essential; Olympic athletes consumed it before competitions, and Roman soldiers relied on it to boost their courage. In the Middle Ages, garlic was believed to ward off the plague … and vampires, but that’s another story!
Surprising Garlic Facts
• The ultimate weapon against Dracula in vampire lore.
• The more you chop or crush it, the stronger its flavour—thanks to allicin, a powerful sulfur compound.
• It comes in white, pink, and purple varieties, each with distinct flavours.
• In large amounts, it not only seasons dishes but also lingers on the skin and breath!
Speaking the Language of Garlic
Bulbils: Small, bulb-shaped buds found on garlic flowers.
Garlic head: The entire bulb.
Clove: A single segment of the bulb.
Tunic: The outer skin covering the cloves.
Cape: The flexible, twisted stalk that grows at the top of the plant.
Garlic in Cooking: Uses and Storage
Garlic transforms dishes in 1001 ways! Raw, it adds a punch to salads and sauces. Cooked, it mellows into a more delicate flavour, perfect for meats, fish, and vegetables. Roasted, it turns into a soft, caramelized spreadable delight.
Storage Tips:
• Store whole garlic in a dry, dark place.
• Avoid refrigeration—it speeds up sprouting!
• Keep garlic in a well-ventilated area.
• To extend its shelf life, preserve it in oil or puree form.
What’s in Garlic?
• Water (~64%)
• Carbohydrates (~30%)
• Proteins (~2–6%)
• Fibre (~2%)
• Fats (less than 1%)
• Other compounds: polyphenols, flavonoids, phytosterols…
Health Benefits (or So They Say!)
• A natural antibacterial, it may help fight infections.
• Rich in antioxidants, it could slow cellular aging.
• Heart-friendly, it may help lower blood pressure.
• Boosts the immune system with its sulfur compounds.
• Reputed to be an aphrodisiac (best enjoyed by both partners to avoid awkward moments!).
Garlic in Proverbs
• “Shallots are for babies; Onions are for men; garlic is for heroes.”—Garlic is the boldest and strongest flavour choice.
• “Garlic is the catsup of intellectuals.”—Garlic is a refined, essential ingredient for gourmets.
• “There is no such thing as a little garlic.”—Even a small amount is powerful.
Garlic: A Treasure of Flavour and Mystery
More than just an ingredient, garlic is a culinary and wellness gem! Whether bold and spicy or soft and mellow, it brings a touch of magic to any dish. So go ahead—embrace garlic, savour its rich flavours, and maybe even weave a little Dracula folklore into your next meal. Enjoy!
