Description:
Garlic is a hardy, bulbous perennial herb of the onion family. The bulb of garlic consists of 6 to 30 individual bulbils called "Cloves". The aroma of garlic is unmistakable and pungent. The smell has an undertone of sulphur and the taste can be quite sharp and biting. Dried garlic, garlic oil, garlic powder and flakes are the common forms of garlic.
How to select:
Choose firm, plump bulbs with dry skins. Avoid soft or shrivelled cloves and garlic stored in the refrigerated section of the produce department.
Use:
Garlic is one of the most widely used ingredients in the world. In India, it is used in curries, marinades, chutneys, vegetable dishes, pickles and countless other preparations.
How to store:
Store fresh garlic in an open container in a cool, dark place. Unbroken bulbs can be stored up to 8 weeks. Once broken from the bulb, individual cloves will keep 3-10 days.
Health benefits:
Garlic, a widely used medicinal herb, is reported to have hypolipidemic, cardioprotective, antioxidative, antimicrobial, antiplatelet, immune-enhancing, anticancer, chemopreventive, hepatoprotective, antihypertensive, and procirculatory effects.
Each clove of garlic is first peeled, then the flesh is chopped and grated or ground into a paste. Garlic can be eaten raw or cooked. Garlic and ginger complement each other and are often used together.
Garlic Paste:
Garlic paste can be made at home or bought ready-made. For making garlic paste, each clove of garlic is peeled and the flesh is pounded.
Fresh Green Garlic:
It has a fresher, more delicate flavour than garlic cloves. It consists of one small clove at the base of a long slender stem which is green in colour. The cloves are usually tied in bunches and are freely available during the winter months. They are used to flavour vegetable dishes, parathas and also to make a Gujarati dish called "Oondhia".
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