All About Garlic

garlic

I don’t know about you but I am a big fan of garlic! Most things that I cook have onion and garlic in them!
Not only do they add flavour but they also add the nutritional punch! Today we are going to focus on garlic’s profile.

Season: June to August but is usually available year around 

Taste: Strong and pungent with earthy tones. Garlic becomes slightly sweet as it is cooked. Roasted garlic is sweet and a bit nutty. Russian garlic or elephant garlic, as pictured below, has a more mild, subtle taste compared to regular garlic.

russian garlic Choosing: When choosing garlic bulbs, avoid any that appear soft or damaged. Definitely avoid any that have started to sprout as this can give off some bitter taste.

Storing: If garlic is stored properly, it can last for a few months! Garlic is best stored in cool, dry and dark place, much like onions and potatoes. It will last longer if kept whole. Once the bulb has been taken apart into cloves, it’s lifespan shortens from 3-10 days.

If you must, it can be kept in the fridge. But keep in mind that once it has been stored in a cold fridge, it will sprout faster once left at room temperature. It will also be more susceptible to mold as garlic’s greatest enemies are light and moisture. Garlic can also be chopped, covered in oil and placed in an airtight container in the fridge. Make sure that the garlic is always fully submerged in the oil.

I prefer to store my garlic in a small ceramic bowl in the cupboard.

lemon basil pesto
Cooking:
Garlic is at the heart of many cuisines, especially in Asian cooking. It is basically great for everything; flavouring vegetables, meats, soups, stews, sauces, salad dressings and marinades. It can be crushed, sliced, minced, rough chopped or made into a paste. Sautรฉing is the most common way of cooking garlic but it can also be roasted, fried and even grilled!

I personally love roasting whole garlic and adding it in pesto, soups and dressings, in mashed potatoes or as a topping on toast and pizza!

 

Nutrition: The most well known nutritional benefit of garlic is allicin, a sulfur compound formed when garlic cloves are crushed or chopped and left to sit for 10-15 minutes. 

Garlic is rich in vitamin C, manganese, vitamin B6, selenium and fiber. It is a great source of calcium, copper, iron, phosphorus and potassium. It also contains antioxidants which is great for overall health to prevent oxidative stress in the body.

Health Benefits: 
Garlic has many health benefits. It is best known for strengthening the immune system due to its antimicrobial properties. It helps reduce the severity of cold and flus. It’s antioxidant properties could help prevent alzheimer’s disease and dementia

Garlic is great for cardiovascular health. It is used to prevent heart disease as it helps reduce high blood pressure and high cholesterol due to its blood thinning qualities. If you are taking blood thinning medication or have a bleeding disorder, please see your doctor prior to taking garlic supplements. It may also help detoxify heavy metals and support bone health for women as it helps increase estrogen levels.

miso soup Baked Cod with Sauteed Spinach

 

 

 

 

 

Fun Facts:
– Garlic is part of the allium family, along with chives, leeks, onion, shallots and scallions
– One garlic bulb usually equals 10-15 cloves

Just a Tip: If you ate a dish with a lot of garlic during a date, grab some fresh parsley or mint and chew on it for a bit to help get rid of the garlic breath!

Now that you know all of the above, if you’re not already doing so, I hope that you add a little bit more garlic into your daily meals!

 

 

Disclaimer: 
โ€‹The contents of this website are for informational purposes only and do not render medical advice, opinion, diagnosis, or treatment. The information provided through this website should not be used for diagnosing or treating a health problem or disease. It is not a substitute for professional care. If you have or suspect you may have a medical problem, you should consult your appropriate health care provider.

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