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About Garlic
Garlic (Allium sativum common
garlic) is part of the "lily"
family and is closely related to shallots, garlic-chives, and leeks. The bulb is
made of a series of bulblets called cloves. The garlic bulb has a papery exterior
skin that varies in color from white to purple. There are many varieties of garlic with the
"sativum" or "softneck" being the most common variety.
Garlic has been cultivated since ancient times. It was said that Egyptian masters
fed garlic to the slaves to increase the worker's physical power. In modern times it
is used as a popular flavoring in cooking. It can be eaten raw or cooked.
Garlic's medicinal uses include digestive stimulant, diuretic, and antispasmodic.
Additionally, many studies have been done to show the value of garlic when used to prevent
certain forms of cancer as well as beneficial to heart health. (Read more).
Garlic Varieties
There are many varieties of garlic available. The most common (and most pungent)
variety is the white skinned garlic grown mostly in the U.S. The slightly less pungent
purple skinned garlic is grown in Mexico and Italy. Most of the garlic in the United
States is grown in California, Louisiana, and Texas. The other largest world wide
producers are France, Spain, Italy and Mexico. Another type of garlic you may find
in your grocery store is Elephant garlic. This large bulb is really a type of
"leek" and does not have a very strong garlic flavor.
Softneck
Softneck garlic (stalkless) is the most common and popular garlic variety. It is the
easiest to grow being very adaptable in a variety of climates and soils. These types of
garlic are very productive and produce many smaller cloves per plant than other varieties
and also are very popular for braiding. The garlic flavor ranges from very mild to very
hot and lack the subtle but more complex flavors of the hardneck varieties. Softneck
garlic can be stored longer than any other type, in fact, up to 10 months under optimum
conditions. Two categories of this type include Artichoke garlic and
Silverskin. Softneck garlic can be spring planted in some regions with
"limited" success.
Hardneck
The Hardneck garlic produces a "woody" flower stalk. The cloves are much
larger than the Softneck and easier to peel. Garlic of this type have more complex
and interesting flavor than other varieties. This variety does not keep as long, in
fact, a midsummer harvest may only store until January.
Whole garlic bulb and single garlic clove.
Photograph by GourmetSleuth.com
Featured Recipe
Our featured garlic recipe is Baked Garlic with Roquefort and
Rosemary. This
aromatic appetizer incorporates whole garlic bulbs baked with their skins on, with zesty
Roquefort cheese and fresh rosemary sprigs. Broth and white wine are added to make a
perfect sauce to be eaten with a loaf of crusty French bread.
Nutrition
Information
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| Sodium (mg) |
0.510 |
| Vitamin C (mg) |
0.936 |
USDA Nutrient Database for Standard Reference, Release 13
Methods of Use
You can vary the amount of garlic flavor released by how you prepare the garlic. The more
juices and oils extracted, the more garlic flavor will be incorporated into the food.
Pressing - Garlic put through a garlic press or pureed release the most
garlic oils and therefore provides the strongest garlic flavor.
Crushing - Releases the pungent flavor and natural juices of garlic. Good
for use in sauces when you want a strong garlic flavor.
Minced - Finely minced garlic will release more oils than chopped or
sliced garlic, but less than pressed or crushed. Great for flavoring oil to be used for
sautéing.
Chopped - The chopping process does not extract a large amount of juice
or oil. The amount of flavor obtained will depend on how small the garlic is chopped
and allowed to dissolve in the cooking process. This method is good for use in
salsas and stir-frys.
Slicing - Slices or larger pieces of garlic won't completely dissolve when cooked
resulting in a lighter garlic flavor.
Browning - Garlic browned in oil imparts a very strong nutty favorite.
While some recipes suggest browning others will warn against it. Try browning some
minced garlic in a small amount of olive oil and see if you like the flavor.
Available
Forms
Fresh - Purchase in the grocery store or grow your own.
Peeled Cloves - Look for in the refrigerated section of your grocery store.
Powdered - This is garlic that has been dried and pulverized. Adds a mild garlic
flavor to foods. 1/8 teaspoon of garlic powder is equal to approximately 1
minced garlic clove.
Dehydrated Flakes - This is minced garlic which has been dried. It can be
added to foods before cooking or it can be put in water and rehydrated before use.
This form of garlic gives much of the garlic flavor with a similar texture when
rehydrated. 1/2 teaspoon is equivalent to 1 garlic clove.
Puree - Mashed fresh garlic preserved in a jar.
Garlic Juice/Extract - This is just the liquid from pressed garlic. It is
available in a spray bottle.
Infused Garlic Oil - This is made of vegetable or olive oil with minced
garlic added. To make your own, add 1 teaspoon or more finely minced garlic to one
cup of vegetable or olive oil. Allow to sit for 24 hours before using for maximum
flavor.
Learn about Green Garlic
Garlic is available "green"
as a spring crop. Garlic at this growth stage looks like a scallion (green onion) and is
very mild. Read More about Green
Garlic, from GourmetSleuth. The article includes how to use, store, and grow your own
garlic. Includes links to many more recipes as well.
Garlic
Tools
 Cook's
Tools
Garlic Baker - This is not one we consider an essential tool. This baker allows you to
cook one bulb of garlic in either the oven or the microwave then displayed on the table.
You can easily bake garlic in any small glass or porcelain dish. But it is pretty.
 Cook's
Tools
Garlic Press - The garlic press is a very handy tool. This latest version by
Zyliss will even press unpeeled garlic. It is teflon coated which makes it easy to
clean. This is a very well made, useful tool and we recommend it highly.
 Cook's
Tools
Garlic Peeler - This handy little gizmo peels garlic for you. Simply insert the garlic
in the tube and roll it back and forth until you hear a slight "cracking" sound.
This is the peel breaking away from the clove. It makes quick work of peeling
and keeps your hands clean in the process. We still prefer smashing the garlic with
the flat side of a knife blade then lifting the peel away from the clove. This smashes the
clove to release the oils and removes the peel in one simple process.
Garlic Recipe Links
Garlic Recipes
La Terre Garlic Farm (collection) A small
collection of recipes from a garlic grower in New York.
Greek Garlic Salsa
Tabasco - Salsa recipe includes roasted
garlic, red peppers and Feta cheese.
Peanut Garlic Salsa
DineSeek.com: Recipe for Peanut-Garlic Salsa.
Salsa with a Caribbean flare includes garlic peanuts and lime juice.
Roasted Garlic Butter
Martha Stewart - Recipe for Roasted Garlic
Butter. Use as spread for crusty bread, corn on the cob, or to top a hot baked potato.
Roasted Garlic Mashed Potatoes
Martha Stewart - Recipe for Roasted Garlic
Mashed Potatoes. You can prepare mashed potatoes several hours before dinner, but only use
two-thirds of the cream.
Other
Garlic Links
Gourmet Garlic Gardens -
Provides an excellent description of different garlic varieties.
Irish
Eyes - Resource for many varieties of garlic
for growing.
GourmetSleuth - Links
to garlic pages and recipes |
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How
to Grow Garlic
Garlic is one of those very easy to grow crops. You can purchase garlic in the
grocery store or buy it from your garden supply store or seed source. (While we have
read that some of the grocery store variety garlic has been treated so that it won't
germinate; we have yet to ever find this to be true.)
Follow these simple instructions.
Northern U.S. -
Plant 4 -6 weeks before the ground freezes.
Milder Climates - Plant from October to January
1. Separate the cloves from the bulb, do not peel them.
2. Plant cloves in a prepared bed with the pointed side up, burying them about 1 inch
deep in mild climate or 2 - 4 inches deep in cold winter climate. Cloves should be
planted a minimum of 4 inches apart with 8 inches between rows. For the largest
bulbs, plant 6 inches apart with 12 inches between rows.
3. Cover with up to 2" of mulch.
4. Water sufficiently so that soil remains moist but not wet and soggy.
5. Feed with organic fertilizer like chicken manure (side dress). You may also use a
spray-on fertilizer that gets absorbed through the leaves.
Once the plant starts setting bulbs, stop fertilizing. During the growth period keep
the plants evenly moist. Don't let the bed dry out, and don't over water.
6. It is time to harvest the garlic when the tops turn 90% brown and there are still
5 or 6 green leaves.
Pull the bulbs up by the tops and immediately remove the bulbs from direct sunlight.
Do not wash the garlic. It is best to keep the tops on the plant while the
garlic cures to increase storage time. Dry in bunches or flat in a cool dry
area with adequate air circulation to inhibit rotting.
Store Garlic
Once dry, you can braid the garlic or trim the tops and place the garlic in net
bags. Make sure to store in a cool area with good air circulation. Avoid
storing in temperatures below 40 degrees because the bulbs will begin to sprout.
Martha's Good
Thing (from MarthaStewart.com)
GARLIC GREENS
"Winter is the off-season for gardeners, but this easy project will keep your green
thumb in shape. When planted, garlic cloves sprout chive-like shoots that can be used as a
seasoning or garnish. These greens yield a flavor that is gentler and subtler than chopped
garlic, but stronger than chives.
Slightly submerge three or four garlic
cloves in a pot containing soilless mix (such as vermiculite), and
water lightly. Set pots in a sunny window, and in 7 to 10 days, you'll have garlic greens
ready for snipping. To keep a steady supply on hand, plant new cloves every 2 to 3
weeks."
Health
Benefits of Garlic
From cancer prevention to heart
health, garlic has proven to be a very nutritionally beneficial food. This is
"main steam" knowledge and not just health cult belief. Here are some articles
from reputable sources for more information. There is strong evidence in most
studies that only the natural product, not pills or extracts, provide the healthful
benefits.
Garlic May Prevent plaque build-up in arteries
Garlic Fights Bladder Cancer
Garlic: A clove a day may keep
cancer at bay
Garlic Breath
When we eat garlic the essential
oils actually are absorbed into our lung tissue. This is why attempts to mask the
odor are mostly futile. You may want to try eating some other aromatic herbs such as
parsley, or basil. Though this may take away the garlic flavor from your mouth you
will probably still "breath out" a garlic odor. Keep a supply of small strong
breath mints handy and stay out of crowded elevators.
Equivalents (foodsubs.com)
1 head or bulb = (about) 10 cloves.
1 clove = 1 teaspoon chopped garlic
1 teaspoon Chopped =
1/2 teaspoon minced garlic
1/8 teaspoon garlic powder
1/2 teaspoon garlic flakes
1/4 teaspoon granulated garlic
1/2 teaspoon garlic juice
Garlic Book Selections
Editorial
Reviews
Amazon.com
Ron L. Engeland has made his living as an organic garlic grower in Washington State for
nearly two decades. He has cultivated more than 450 strains from all over the world. If
you want to grow incredible garlic for yourself, he's the man to listen to.
Editorial
Reviews
Amazon.com
Inspired by the success of their James
Beard Award-winning work, Onions, Onions, Onions, authors Fred and Linda
Griffith now take on another stinky favorite: garlic. Shunned for centuries even in France
and Italy because of its strong flavor and odor, garlic was considered a low-class
seasoning, only winning wide acceptance in cooking outside working-class kitchens after
World War II. Garlic, Garlic, Garlic provides detailed guidance for buying,
storing, and preparing garlic, and explains the pros and cons of using a garlic press. |
