Garlic is one of the best super foods available. Everything is better with garlic, or so it seems. Garlic, a member of the onion family, has been grown for thousands of years. It is thought to be a spice and an herb; however it really isn't either one. It's more of a vegetable. It is widely used for both culinary and medicinal purposes. In the early 20th century, garlic was looked upon as a working-class food and food snobs never used it. By about 1940, America finally realized that garlic was a ‘cooking gem' and started using it in recipes in a major way.
Garlic is available year round, but is freshest between March and August. Fresh garlic comes in bulbs which are oftentimes referred to as ‘heads'. Garlic is available in forms other than fresh, such as powder, flakes and oil. When selecting fresh garlic, it should be big, plump and firm, tight silky skins with its paper-like covering intact, not spongy, soft, or shriveled. Larger bulbs can be easier to use since they are easier to peel. A single garlic bulb contains from 10 to 20 cloves of garlic.
Unbroken garlic bulbs will keep for up to 3 to 4 months. Individual cloves will keep from 5 to 10 days. Store garlic in a cool, dark, and dry location, away from stove and sink. If the cloves sprout, the garlic is still usable. Just remove the green sprout, which can be bitter.
There are many ways to use fresh garlic. We used to buy minced garlic in a jar and found that the taste was really lacking so now we take an extra minute to put it through a garlic press. A garlic press releases the most garlic oil and provides a strong garlic flavor. Some recipes call for slicing garlic. Sliced garlic is a nice way to infuse garlic without getting an overpowering flavor. Sliced garlic will not dissolve in a dish so if you want, you can remove the garlic slices before serving, or just leave them in.
Be careful not to overcook or brown garlic when sautéing in oil. If overcooked, it will become bitter and unpleasant tasting. Minced garlic usually cooks in less than 1 minute so add it after longer cooking foods such as onions are added.
Garlic has many health benefits and has long been considered an herbal "wonder drug". It is thought to prevent everything from the common cold to the flu and more. Studies have shown garlic can suppress the growth of tumors, and is a potent antioxidant good for cardiovascular health by managing high cholesterol levels. It can even be effective as a natural mosquito repellent which should not be surprising since garlic can help repel that special someone in your life, too. Of course, your doctor has the final say in whether garlic for medicinal purposes is right for you.
Garlic is wonderful on poultry, meat and fish. It is a great addition to vegetables, soups, stews…almost anything. Roasting garlic changes the flavor from pungent to sweet. Try using roasted garlic for garlic bread. You will love it. Garlic is great infused in oil. However, be careful making this yourself since garlic-infused oil can breed botchulism if not properly handled.
Since garlic comes in many sizes and forms, you may find you are substituting one type for another in recipes. The following information will help you determine how much garlic to use.
1 head or bulb of garlic = (about) 10 to 15 cloves
1 small garlic clove = ½ teaspoon minced garlic = ? teaspoon garlic powder
1 medium garlic clove = 1 teaspoon minced garlic = ¼ teaspoon garlic powder
1 large garlic clove = 2 teaspoons minced garlic = ½ teaspoon garlic powder
1 extra-large garlic clove = 1 tablespoon minced garlic
So enjoy garlic in your cooking often. You will be glad you did.
For a wonderful recipe featuring garlic, see our Garlic Smashed Potatoes
For other articles and recipes, see Mesa Food Examiner
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