The nutritional merits of garlic are stupendous. And modern science has largely supported some of the traditional claims about which have been made. For instance, the plant has a high antioxidant value that upholds its reputation as something of a natural antibiotic and virus fighter. There are also vitamins and nutritional elements in garlic that make it a likely aid in warding off some forms of cancer. This claim is substantiated by mom’s college roommate. Her husband had been diagnosed with a malignant tumor that was apparently allayed by a diet of raw garlic cloves!
Of course chopped or minced garlic is brilliant sautéed or mixed into anything. However, nothing seems more decadent and sublime than a baked whole head. The cloves ooze out like butter and paired with a good baguette nothing trumps it.Image
The origin of the term garlic is from the Old English garleac. Gar or “spear” in reference to the shape of the clove, and leac or “leek” from the West Saxon for onion. Dating back to over 6,000 years, it is native to Central Asia, has long been a staple in the Mediterranean region and is a frequent seasoning in Asian and African cuisine. The Egyptians worshiped it and placed clay models of garlic bulbs in the tomb of Tutankhamen. Garlic was so highly-prized, it was even used as currency and folklore holds that it repelled vampires, protected against the Evil Eye, and warded off jealous nymphs said to terrorize pregnant women and engaged maidens.
To roast garlic: Slice the top off (non-root side) about an inch down to expose all the cloves. Set this side in a pool of olive oil on a bake pan and bake at 350 for about twenty minutes, or until squeezable.