For years garlic has been the topic of much folklore. In ancient times,
its pungent odor was believed to supply strength and courage to those who
ate it. Garlic has been used for numerous things including embalming,
warding off evil spirits, and curing everything from the common cold to
tuberculosis and broken bones.
Even in modern times, garlic is still being promoted as a health food
with medicinal properties. Though garlic is a nutritious food, many of the
claims surrounding it are not backed up by research.
Garlic is a member of the Allium genus and classified as Allium sativa. The
garlic bulb is covered with a loose, white, crackly outer skin and comprised
of individual sections called cloves. Each clove is covered in a white
sheath.
Garlic is very popular in the Middle East and Mediterranean countries, India
and China. In America, 250 million pounds of garlic are consumed per year
and its use is growing.
Garlic is characterized by it’s strong flavor and smell, stemming from its
sulfur compounds. It makes a great flavoring agent for a variety of dishes.
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Garlic
|
Serving size
1 clove raw (3g)
Amounts
Per Serving |
% Daily
Value |
Calories 5 |
|
Calories
from Fat 0 |
0 |
Total Fat 0g |
0% |
Saturated
Fat 0g |
0% |
Sodium 0mg |
0% |
Cholesterol
0mg |
0% |
Total
Carbohydrate 1g |
0% |
Dietary Fiber0g |
0% |
Sugars 0g |
|
Protein 0g |
|
Vitamin A |
0% |
Vitamin C |
2% |
Calcium |
0% |
Iron |
0% |
* Percent Daily Values are based on a
2,000 calorie diet. |
|
|
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There are approximately 300 varieties of garlic grown throughout the
world. In the United States about 90% of the garlic is grown in California
and most comes in two types, early and late.
Early garlic is white or off-white in color and harvested in mid-summer.
Late garlic is off-white on the outside
American: white-skinned with a strong flavor.
Chileno: a reddish-colored, sharp tasting garlic grown in Mexico
Elephant: Not a true garlic, but a relative of the leek; its flavor
is very mild and it is characterized by larger heads.
Green Garlic: Young garlic before it starts forming cloves. Green
garlic looks like a baby leek with a long green top and small white bulb.
Its flavor is much more mild than that of mature garlic.
Italian: Mauve in color with a somewhat milder flavor.
Garlic is available year-round frozen or fresh. When buying fresh garlic,
choose from plump, dry heads that feel firm. Avoid soft, mushy or shriveled
cloves. American garlic should be white to off-white. Garlic should be
stored in a cool, dark place (though not a refrigerator) and can be kept for
several weeks. Many people use small clay garlic holders to keep their
garlic as fresh as possible. Cloves that have sprouted can still be used but
they will not be as strong in flavor as fresher cloves. The sprouts
themselves can be cut up like scallions and chives and used in dishes.
To remove individual garlic cloves, peel outer layers from the bulb and
snap out each clove from the base. Cloves can than be peeled very easily.
For a more mild flavor, whole cloves can be added (unpeeled for an even more
subtle taste) to food while it cooks or marinates and than discarded before
serving the meal. Another trick for imparting a mild garlic flavor in your
dish is to spear a garlic clove with a fork and stir your dish with it —
discarding the garlic when stirring is complete.
For a stronger flavor, used chopped, crushed, pressed or pureed garlic in
dishes. The more finely garlic is chopped, the stronger its flavor will be.
To chop garlic, cut in half lengthwise (remove the green core if there is
one — it is bitter). Make several lengthwise cuts and than cut crosswise. A
garlic press can be used also though these can be a bit tricky to clean.
To remove garlic odor from hands, use salt or lemon juice and than wash your
hands with soap.
Cooking garlic decreases the strength of its flavor making it much
milder. The longer it is cooked, the more mild it tastes. Be careful not to
sautè garlic too long at too high a temperature, it will brown very quickly
and can become bitter.
To bake garlic, place whole, unpeeled bulbs rounded side down in a shallow
baking dish, drizzle with oil, cover with foil and bake for 1 1/2 hours at
325°F.
Recipes
Roasted Squash with Potatoes & Garlic
Makes 8 servings
Each serving equals 3/4 cup of fruit or vegetables
Source: Wegmans
Ingredients
1 unpeeled acorn squash (about 1 to 1½ lbs), washed, halved, seeded
and cut into 12 equal pieces
4–5 medium (about 2 lbs) butter potatoes, unpeeled, washed and
quartered,
4 cloves garlic, peeled and crushed
3 Tbsp olive oil
1 large sprig rosemary
Preheat oven to 425°F. Combine squash, potatoes and garlic in 9 x
13-inch shallow baking pan. Drizzle with oil. Salt and pepper to taste.
Top with rosemary sprig. Bake 45–50 minutes, turning once after vegetables
are browned on one side.
Option: Squash may be peeled if desired.
Nutritional analysis per serving: Calories 176, Protein 3g, Fat 5g,
Percent Calories From Fat 27%, Cholesterol 0mg, Carbohydrates 30g, Fiber
3g, Sodium 13mg.
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