One of the most universally accepted culinary ingredients, garlic is appreciated around the world for its pungent flavor and its incredible versatility. The odour of garlic may be one of the reasons it was held in such high regard in central European folklore to ward against demons, werewolves, and vampires. To this day it is used for this purpose: hung in the dwellings or places in need of protection, or rubbed around windows, chimneys, and keyholes.
Garlic isn’t just good tasting, it’s good for you! It is high in protein, vitamin C, potassium, calcium, and phosphorus to name just a few beneficial nutrients. Garlic has been hailed as one of nature’s most powerful medicines since the 25th century BC. It is believed to have tremendous healing power, and was consumed by the ancient Egyptians while the pyramids were being constructed, and then again by the ancient Greek and Roman soldiers to prevent fatigue and illness. Garlic has been essential in naturally treating conditions linked to the heart and blood, such as high blood pressure, cholesterol, heart disease and attack, and hardening of the arteries. Supplementing a diet with fresh garlic has been known to have an effect on a range of cancers, such as in the colon, stomach, rectal, breast, lung, prostate, and bladder. Garlic is also used for supporting and building the immune system. Garlic tea can be the solution to your cold and flu symptoms, as well as fevers, coughs, headaches, stomach aches, and sinus congestion. If you don’t mind the smell, garlic can also be used as an ointment to prevent tick bites, and treat bacterial and fungal infections.
Aside from tea and ointment as mentioned above, garlic can be consumed raw, cooked, and preserved in oil, wine, or vinegar for use in meals, sauces, and dips. Check out this link to our Pinterest board that has tons of recipes that use garlic!
Did you know about black garlic? It isn’t a type of garlic that you can grow; it’s a type that you can make. Black garlic is made by heating a fresh garlic head to about 140 degrees Fahrenheit and maintaining it at that temperature for about 4 weeks. After this process the black garlic is soft and very sweet, with flavours of dark caramel, vanilla, molasses, and balsamic vinegar.
Is there anything we missed that you'd like to know about garlic? Let us know in the comments below.
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