Garlic - Allium sativum
Allium is the ancient Latin name for the garlic family and may derive from the Celtic all, meaning “pungent.” Sativum indicates that this plant has long been cultivated. The English name garlic is derived from the Middle English gar, meaning “spear,” and leae, meaning “potherb.”
The origin of garlic is unknown, though it is believed to have originated somewhere near Siberia and to have spread from there into the Middle East and Europe. Mentioned in the literature of all the great ancient kingdoms, garlic has a long history that has always been tied to the working class.
This member of the lily family has a compact bulb divided into a varied number of white or purplish-colored, almond-shaped segments called cloves, each one wrapped in its own papery skin. Its smell is coarse and offensive to some people, but its uses in both the kitchen and medicine cabinet are legendary. Garlic is probably the most popular of flavorings, important in most of the world cuisines. It adds dimension to all foods except desserts. Its health benefits are many; it is considered an antibacterial, antifungal, antiviral, antiseptic, antispasmodic, digestive and expectorant. Hundreds of studies have confirmed that 72 separate infectious agents can be deterred by garlic, including those that cause the common cold, whooping cough, tuberculosis, botulism, bladder infections and dysentery.
Storage
Garlic stores well in a cool, dark, dry and well-ventilated place for several months. Warm temperatures will encourage the garlic to sprout. Do not refrigerate unless storing peeled cloves for a short time (keep them in an airtight container to avoid garlic odor spreading to other foods). For very long term storage, garlic can be minced and covered with olive oil, placed in small airtight containers and frozen. After removing from the freezer, keep it in the refrigerator.
Preparation Tips
Raw garlic has a vibrantly sharp, biting flavor, which some find too strong for their palate. Cooking eliminates the bite and softens the flavor, while roasting gives it a smooth, mild, nutty flavor.
Press, mince or slice peeled garlic cloves. One medium garlic clove equals 1 teaspoon minced. Use it in just about every savory dish, including stir-fries, soups, stews, roasted meats and fish, sauces, casseroles, egg dishes, vegetables, and breads.
To roast, cut off tops of whole garlic bulb to expose cloves, brush or dab with olive oil and bake for 1 hour at 350 degree F. Squeeze garlic out of its skins and spread on good crusty bread. Or mash it and use in purees, sauces and soups.
When sautéing garlic, be careful not to brown it, as this will cause a bitter flavor.
Make garlic butter: Use 1/2 cup of softened butter mashed with four minced garlic cloves.
Mix 1 or 2 cloves of finely minced garlic in 8 ounces of tomato or vegetable juice. Its a great remedy for congestion due to colds or flu.
Sources: “Whole Foods Companion,” Dianne Onstad, 2004 and “Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.
Nutrition Facts
Garlic is very low in saturated fat, cholesterol and sodium. It is a very good source of vitamin C, vitamin B6, and manganese and a good source of calcium and selenium.
(3 cloves raw garlic)
Calories 13
Total Fat 0g
Cholesterol 0mg
Sodium 2mg
Total Carbohydrate 3g
Dietary Fiber 0g
Sugars 0g
Protein 1g
Vitamin C 5% RDA
Vitamin B6 6% RDA
Iron 1% RDA
Selenium 2% RDA
Manganese 8% RDA
Phosphorous 1% RDA
Potassium 1% RDA
Source: www.nutritiondata.com.