Garlic
Dating back more than 5,000 years, garlic is one of the oldest
plants ever cultivated. The Egyptians gave daily rations of garlic
to their pyramid builders because they believed garlic gave
strength and endurance. It is for this same reason that Olympians
and soldiers would eat garlic before competitions or combat.
Over time, more and more therapeutic benefits were discovered in
garlic. Garlic has long been known as an effective antibiotic; it
was widely used during World War II. Certain studies recently
confirmed that garlic, which contains allicin, is beneficial to the
cardiovascular system, particularly aiding to lower blood
cholesterol.
The garlic bulb is a cluster of 12 to 16 cloves. The bulb and
cloves are covered by a paper-thin white membrane. Some varieties
of garlic have a pink or purple shimmer. When the garlic plant is
mature, it is pulled out of the earth and dried. It can also be
eaten fresh.
The garlic flowers
The garlic flower has always been harvested from the plant's
bulb to help it grow. This flower grows a long stem that twists
into a pigtail when it is ready to pick.
Once ripe, the flowers are put through a specific conservation
process before being marketed. Over and above being very refined
and tasty, garlic flowers have the advantage of being free of the
persistent strong odour of the garlic bulb. Garlic flower can be
eaten without the risk of offending people around you. Garlic
flower is delicious on pasta and when it comes to eating shellfish,
it lends fierce competition to the classic and calorific garlic
butter.
- Choose firm, plump bulbs that are heavy for their size and enclosed in dry papery layers. Do not buy heads that have soft spots or are sprouting.
- To peel garlic, gently crush the clove with the flat side of a knife and the membrane will come off easily.
- Garlic has a lingering taste that affects breath and perspiration. Removing the green sprouting germ of the garlic reduces the strong odour and makes it easier to digest.
- Classic ailloli, rouille, pesto, tapenade and brushetta would not be the same without garlic! Try them to discover new ways of enjoying garlic.
- Roasted garlic is easy to make by wrapping the bulbs in foil and roasting in a 180° C (350° F) oven for 60 minutes. It is wonderful in many recipes or simply spread on toasted bread.
Summer-harvested garlic stores well and is available year-round in METRO supermarkets.
When eaten in quantity, garlic is a good source of selenium. It is also said to be diuretic, tonic, anti-arthritic, antiseptic and parasite repellent.
Store in dark, cool and dry area.