Allium sativum

Garlic originates from the steppes of Central Asia, and first spread to the Middle East.

It is one of the earliest cultivated herbs, although at first it was used for medicinal and magical purposes - except in ancient Egypt where it was consumed in large quantities.

When the first English settlers brought it to America, it was still considered a medicinal plant. Today, it is recognized for lowering high blood pressure and cholesterol, and its use in cooking has become widely important.

FLAVOR

Raw, dried garlic is pungent and hot; green garlic is milder. Diallyl disulfide is formed when raw garlic is cut and is responsible for the smell that remains after eating raw garlic. Cooking garlic breaks down diallyl, but creates other disulfates that have a milder smell.

USED ARE the bulbs.

PURCHASE AND STORAGE

Garlic is available throughout the year. Choose firm, undamaged heads, without signs of rotting and germs. If the garlic has sprouted, remove the green, indigestible sprouts.

Store garlic in a cool and dry place. Garlic is also available in the form of dehydrated flakes, granules and powder, as well as garlic paste, extract and juice.

USE IN COOKING

If crushed with the flat side of a heavy knife, dry garlic is easy to clean. Once cleaned, the garlic can be crushed in a mortar. Avoid garlic pastes as they can make the taste unpleasantly sharp.

Garlic can be used to enrich the taste of many dishes. A whole clove, cooked slowly, has a mild, nutty flavor; sliced garlic has a pungent taste, even when cooked. Similarly, a whole clove lightly fried in oil will leave a pleasant taste; minced garlic leaves a stronger taste.

Never let the garlic burn because then it will impart a bitter, pungent flavor to all the ingredients you would later add to the dish, the best thing to do in that case is to throw it away and start over.

Whole roasted garlic can complement new roasted potatoes or root vegetables. In European cuisine, garlic is baked with chicken or lamb, stewed in wine, pureed, blanched or fried.

Young, green garlic can be used in summer vegetable combinations.

In Spain, young garlic sprouts are fried for tapas. Raw garlic enriches the taste of salads, it can be rubbed on bread with tomato and oil, beaten with egg yolk and oil to make aioli, or with walnuts and basil to make pesto.

In Asia, where the use of garlic has surpassed its use in the Mediterranean, it is often combined with lemongrass, fresh ginger, coriander, chili peppers and soy sauce. Garlic is used in stir-fry dishes, curry pastes, sambals and nam prikos.

In Cuba, it is combined with cumin and citrus juice to make the ubiquitous table sauces called mojos.

Garlic can also be soaked in oil for days, and in vinegar for 2 weeks. In Korea and Russia, garlic is pickled.

ESSENTIAL FOR many sauces (aioli, allioli, skordalia, rouille, tarator, pesto).

GOOD WITH almost all strongly flavored dishes.

COMBINED WELL WITH almost all herbs and spices.