Garlic
Where does Garlic come from ?
Garlic is believed to have originated in Central Asia during the Neolithic times and then traveled to the Middle East and North Africa which then was able to reach Europe. It is one of the world's oldest cultivated crops. Its close relatives include the onion, shallot, leek, chive, and Chinese onion.
What where the historical uses of Garlic?
The ancient Egyptians used it as a food flavoring, traditional medicine, and as a religious ingredient used to prolong life. sometimes garlic was as an antiseptic for curing wounds and preventing gangrene, or as a direct source for strength. The Egyptians worshiped garlic so much that they even placed clay models of garlic bulbs in the tomb of pharaoh Tutankhamen.
Some Medical books from the 1660s described garlic as an excellent cure for plague and small pox. Some chemists in 1858 argued that garlic could kill germs and greatly reduce the possibility of wound infections. And that was the reason why garlic was used as an antiseptic and dysentery cure during both World Wars. (Vegetable facts)
Culinary Uses of Garlic:
Garlic has a short, disk-shaped stem that forms at the base of the plant.
Garlic produces a bulb that consists of 7 to 15 cloves. Most common types of garlic have white or pinkish bulbs. Root is located on the bottom part of the bulb. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a pungent, spicy flavor that mellows and sweetens considerably with cooking. (Just Fun Facts) (Wikipedia)
Immature garlic is sometimes pulled, rather like a scallion, and sold as "green garlic". When green garlic is allowed to grow past the "scallion" stage, but not permitted to fully mature, it may produce a garlic "round", a bulb like a boiling onion, but not separated into cloves like a mature bulb. It imparts a garlic flavor and aroma in food, minus the spiciness. Green garlic is often chopped and stir-fried or cooked in soup or hot pot in Southeast Asian and Chinese cookery, and is very abundant and low-priced. Additionally, the immature flower stalks (scapes) of the hardneck and elephant types are sometimes marketed for uses similar to asparagus in stir-fries. (Wikipedia)
Immature scapes are tender and edible. They are also known as "garlic spears", "stems", or "tops". Scapes generally have a milder taste than the cloves. They are often used in stir frying or braised like asparagus. Garlic leaves are a popular vegetable in many parts of Asia. The leaves are cut, cleaned, and then stir-fried with eggs, meat, or vegetables.
Garlic powder has a different taste from fresh garlic. If used as a substitute for fresh garlic, 1/8 teaspoon of garlic powder is approximate to one clove of garlic.
Oils can be flavored with garlic cloves. In some cuisines, the young bulbs are pickled for three to six weeks in a mixture of sugar, salt, and spices. In eastern Europe, the shoots are pickled and eaten as an appetizer.
In Middle Eastern and Arabic cooking, garlic is traditionally crushed together with olive oil, and occasionally salt, to create a Middle Eastern garlic sauce called Toum. Garlic is also a key component in hummus, an Arabic dip composed of chickpeas, tahini, garlic, lemon juice, and salt. Lightly smoked garlic is used in British and European cuisine. It is particularly prized for stuffing poultry and game, and in soups and stews.
Mixing garlic with egg yolks and olive oil produces aioli. Garlic, oil, and a chunky base produce (potatoes) skordalia, a Greek deep or served on the side with salt cod, fried vegetables, poached fish, or boiled vegetables. Blending garlic, almond, oil, and soaked bread produces ajoblanco, a Spanish cold soup. Tzatziki, yogurt mixed with garlic and salt, is a common sauce in Eastern Mediterranean cuisines.
In Korea, heads of garlic are heated over the course of several weeks; the resulting product, called black garlic, is sweet and syrupy, and is now being sold in the United States, United Kingdom, and Australia.
(Wikipedia)
Why does garlic smell so strong?
When garlic cells are ruptured by cutting or pressing, they release an enzyme called alliinase. This enzyme chemically changes into a sulfur-containing molecule, resulting in that heady, pungent and long lasting garlic smell. These sulfur molecules are absorbed into the bloodstream and lungs, escaping through exhaled air and perspiration which results in garlic breath. And for some people who consume massive quantities, a noticeable garlicky bodily odor can result.
When cooking to get rid of the smell of garlic you can remove it by running your hands under cold water while rubbing a stainless steel object. Drinking lemon juice or eating a few slices of lemon maybe can help stop bad garlic breath. (Just Fun Facts)
Myths about Garlic and interesting facts:
In Europe, garlic is seen as a sort of protection or white magic. In Central European, people believe garlic can ward against demons, werewolves, and vampires. Also it may be worn, hung in windows, or rubbed on chimneys and keyholes to ward off vampires, as shown in some Hollywood movies.
In some Buddhist traditions, garlic is known as one of the five "pungent spices" that can distract meditation practices due to its spiciness and pungency which arises sexual and aggressive desires.
China produces some 80% of the world supply of garlic, close to 22 tons yearly.
April 19th is National Garlic Day. (Garlic Shaker)
In ancient Greece, brides carried bouquets of herbs and garlic, not flowers. (Garlic Shaker)
Garlic can grow to the height of 120 centimeters (4 feet). (Just Fun Facts)
A typical serving size of 1–3 cloves (3–9 grams) of garlic provides no significant nutritional value. However when expressing per 100 grams, garlic contains several nutrients in rich amounts of vitamins B6 and C, and phosphorus and moderate source of certain B vitamins and dietary minerals, such as iron and zinc. (Wikipedia)
Raw garlic is 59% water, 33% carbohydrates, 6% protein, 2% dietary fiber, and less than 1% fat. (Wikipedia)