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Garlic The Garlic Plant Garlic's potency has earned it the nickname "stinky rose"--almost always used with affection, of course. Like onions, leeks, and shallots, garlic actually belongs to the lily family ( Liliaceae ), and its species ( sativum ) is one of over 500 species of the genus Allium. Allium is the ancient Latin name for "hot" or "burning." The English name is derived from the old gothic "gaar," which means "spear," likely a reference to the plant's pointed leaves. Grown in bulbs, the best garlic is produced in lots of sunshine--which explains why ninety percent of the country's commercial garlic comes from California. The entire plant is harvested in late summer, then sun dried for about two weeks. It takes about 150 cloves to equal one pound. A Glance Back Garlic has been cultivated for as long as anyone knows; in 3,000 BC it was grown in southern Mesopotamia. Traditionally valued for imparting strength and speed, it was eaten before athletic competitions by the Greeks, by Roman soldiers before going into battle, and by Egyptian pyramid builders. The Egyptians also placed clay models of garlic in tombs, and dried bulbs were found in the tomb of King Tutankhamen. Garlic also boasts legendary power over evil and disease. Egyptians swore on garlic when they took a solemn oath, and in the Dark Ages it was used to ward off vampires. During both World Wars, sterilized swabs of moss and garlic were used for wound dressings, to prevent infection. |
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Using Garlic In Gilroy, California, where over 15,000 people attend the annual garlic festival, true garlic lovers sample garlic pie, wine, ice-cream, candy, soap and toothpaste. For those a bit less committed, garlic adds distinction to just about any savory dish--sauces, stews, soups, salad dressing, sautés, mashed potatoes, casseroles, breads, stir fries, grains, and croutons. Garlic is used in almost every cuisine, but traditionally it is very popular in Mediterranean, Indian, Chinese, Southeast Asian, Mexican, Central and South American dishes. The French use it in garlic mayonnaise (aioli). Dried garlic accounts for about 75 percent of garlic consumption in the United States. It's available in flakes, granules, and powder. For garlic flavor and texture, add garlic flakes directly to soups, dressings, stews, casseroles, sauces and gravies, marinades, pickles, and dressings, or rehydrate them first by soaking in cool water for 30 minutes. Use 3 /4 teaspoon garlic flakes in place of one fresh garlic clove.
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Granulated garlic can be substituted for fresh garlic in most any recipe where the flavor, but not the texture, of garlic is needed; use one teaspoon granules in place of each fresh clove. The granules are more easily dispersed than flakes and provide more bulk and thickening than powdered garlic. Garlic powder , which disperses easily in liquids, is a good choice for sauces and other recipes where flavor, but not texture or bulk, is desired. Use it in tomato-based dishes, dressings, sausage, and spice blends. Or sprinkle it on buttered bread before broiling. One-half teaspoon garlic powder is equivalent to one clove of garlic. Of Special Note Garlic's ability to fight infection, heart disease, and even cancer has been the focus of myriad studies. In fact, the National Library of Medicine, in Bethesda, Maryland, contains about 125 medical papers on garlic. |
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