Garlic is from the onion family and closely related to onions, chives, and shallots. It has a strong odor and can be eaten both raw and cooked. Typically spicy when raw, it becomes more mild and sweet when cooked, though overcooking can make it bitter.
Garlic is frequently associated with Italian and Chinese cuisines, but is used widely throughout the world.
Garlic, smashed with the side of a knife, emits more of its oils than if you chop it or place it whole in a recipe.
Large garlic bulbs are "milder" than smaller ones.
You can grow it easily in your garden. It does replicate itself.
Elephant garlic is much larger and milder, lacking the pungency of ordinary garlic. It should not be used as a direct substitute if the same results are desired.
Garlic has a number of healthful benefits.
The garlic plant's bulb is the most commonly used part of the plant. With the exception of the single clove types, the bulb is divided into numerous fleshy sections called cloves.
Selecting and Buying
Preparation and Use
Garlic has been used throughout history for both culinary and medicinal purposes.
Use chopped or pureed garlic to season anything from salads to soups, from sides to main courses.
Used to flavor everything from vegetables, to poultry, beef, lamb, and seafood, as well as dressings, sauces, casseroles, and soups.
Conserving and Storing
Garlic is stored warm and dry to keep it dormant. It is traditionally hung. Garlic is often kept in oil to produce flavored ol however this practice requires measures to be taken to prevent the garlic from spoiling.
Refrigeration does not assure the safety of garlic kept in oil. Peeled cloves may be stored in wine or vinegar in the refrigerator.
A popular method for storing in modern day society involves chopped garlic stored in oil. Though the resulting garlic flavor is slightly altered, this serves as a convenient way to always have garlic on hand and ready to use. This involves the removing of the skin of several heads of garlic, chopping the cloves and then the soaking the garlic in a vegetable oil in an airtight glass jar. This keeps for several weeks in the refrigerator.
Store fresh garlic in an open container, away from other foods and in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time.
Once broken from the bulb, individual cloves will keep from 8-10 days.