Chunky Roast Medley
Where would we be without garlic? It is an integral part of many cuisines from around the world. How many dishes begin with some garlic and onion being sautéed in a little oil?
You can't exactly eat garlic and keep it a secret. In that respect, garlic can be fairly aggressive when raw. I could always tell when The Spouse had been to a favourite Lebanese restaurant for lunch! But strangely enough, if you eat garlic yourself, you can't usually detect it on other people. Or maybe that's just what I tell myself.
This morning I went out to find a box of garlic on my doorstep, courtesy of my friends at The New Zealand Vegetable and Potato Growers Federation and so my tastebuds were immediately tempted.
Garlic is a member of the onion family which also includes onions, chives, shallots, spring onions and leeks. Throughout history garlic has been the topic of many old wives' tales and folklores - like keeping vampires away and curing toothache if held in your palm - garlic is said to cure all sorts of ills. Recent research indicates that the entire onion family, particularly garlic, does have some properties that destroy bacteria and protect against heart disease.
Garlic has been cultivated in Central Asia for thousands of years. As early as 2000 BC the Chinese were using it in their cooking. Garlic is now used world-wide. The most common varieties of garlic contain about 10 cloves (or segments) with white skin on them. Other varieties have pink or purple skin and larger cloves. As a rule, the smaller the clove, the stronger the taste.
When purchasing garlic, look for firm well shaped cloves. Buy in small amounts and break off only the cloves you are going to use immediately. Garlic dries out once detached.
Around the world, garlic is stored at 0C with a relative humidity of 65 to 70% and will keep for 6 to 7 months. Much of the garlic in New Zealand is grown in Marlborough. Marlborough garlic is never cool-stored but will keep for up to 11 months in a cool, dark, well ventilated place. If untouched after harvest, it will sleep through winter like an onion. Most growers hold it and pack it just before sale so the buyer is guaranteed no product weight loss.
For home storage garlic should be kept in a cool dry place away from sunlight. Do not put in a plastic bag or store in the fridge or everything in your fridge will end up tasting of garlic! Don't keep next to your ginger - ginger will dehydrate the garlic.
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