Garlic
By Jennifer A.Wickess
Copyright 2004

History / Geography
There is evidence to show that garlic has been cultivated for over 6000 years. The ancient Egyptians felt garlic provided strength, therefore, they fed it to their slaves while they were building the pyramids.

Major exporters of garlic today are: California, Texas, Louisiana, France, Spain, Italy and Mexico.

Gilroy, California has been named "The Garlic Capital of the World"!

Science
Garlic is a part of the lily family, directly related to leeks, onions, chives and shallots. Garlic grows under the ground as a bulb. The bulb is divided into sections known as cloves.

Varieties
There are three types of garlic used in the United States: Mexican and Italian (both a milder garlic), and American (a much stronger flavored garlic). Elephant garlic is not considered a true garlic, but is also related to the leek.

Season
Garlic is available year-round!

How to Select
Purchase your bulbs that are firm and fat with a dry skin. You do not want to see any black spots near the stem end. This is a sign of mildew. You, also, do not want to purchase any garlic that is being housed in the refrigerated section of your grocery store.

Purchase Garlic Print Here Storage
Store garlic in an open container in a cool dark place for 8 weeks. If the bulb has been broken, then use the entire bulb within 10 days.

Nutritional Qualities
Potassium, Vitamin C, Phosphorus, Magnesium and Sulphur.

Garlic also has anti-viral and anti-bacterial qualities. Consuming garlic actually helps lower cholesterol, thin the blood, lower blood sugar, reduce blood pressure, reduce muscle cramps and spasms, aids in lung ailments and can be used for getting rid of intestinal worms!

Historically, garlic has also been used to treat toothaches, open wounds, help cue insane people and even chase away evil spirits, like vampires! Some even believed that garlic helps improve one's sex life! Roman soldiers felt that garlic gave them courage, so they ate garlic before a battle!

Trivia
Smaller bulbs of garlic can be 20 times stronger than larger bulbs.

Essential oils within garlic are very easily absorbed into the body. So, garlic can remain on your breath and perspired through your pores up to 2 days after you have consumed garlic!

Garlic placed around fruit trees, can help keep rodents away. Also, garlic is great at keeping aphids and fleas at bay!

       

Go To Page: 1 2 3


The copyright of the article Garlic in Cooking for the Season is owned by . Permission to republish Garlic in print or online must be granted by the author in writing.

Post this Article to facebook Add this Article to del.icio.us! Digg this Article furl this Article Add this Article to Reddit Add this Article to Technorati Add this Article to Newsvine Add this Article to Windows Live Add this Article to Yahoo Add this Article to StumbleUpon Add this Article to BlinkLists Add this Article to Spurl Add this Article to Google Add this Article to Ask Add this Article to Squidoo


Here's the follow-up discussion on this article: View all related messages

5.   Jan 29, 2005 11:07 AM
In response to Re: I love garlic posted by JButler:
I imagine Traute would know the history on this. Makes sense. ...

-- posted by jerrib


4.   Jan 23, 2005 3:30 PM
In response to I love garlic posted by jerrib:

I love the smell of garlic cooking as well as its taste. I've read t ...


-- posted by JButler


3.   Oct 26, 2004 1:05 PM
I can't imagine life, or cooking, without it. I use a lot of garlic in my cooking.

-- posted by jerrib


2.   Oct 8, 2004 4:50 PM
In response to Not on this article, but... posted by Dubh_Sidhe:

Here you go, Virginia!

http://dogbert.abebooks.c ...


-- posted by CulinaryJen


1.   Oct 8, 2004 1:41 PM
I use to have a cook book - The Thirteen Colonies Cookbook. It got lost with my last move and I have been unable to fine it at book stores and it does not seem to be listed in their computers. Any su ...

-- posted by Dubh_Sidhe





For a complete listing of article comments, questions, and other discussions related to Jennifer A. Wickes's Cooking for the Season topic, please visit the Discussions page.