A Spotlight on Garlic

Garlic is often used to flavor food, but has had many uses in the past including medicine! The flavorful bulb has antibiotic properties and has been used since the Egyptian times. In Ancient Greece the original Olympians were given garlic to “enhance” their performance. Garlic is known to have anti-inflammatory properties and can act as a natural blood thinner.

Garlic is related to onions, leeks, and chives and is thought to have origins in Siberia. Garlic can maintain its shelf life in a dry, dark place with air circulation. If stored correctly a whole bulb can be stored for up to 6 months, however if peeled it will last a few days to a week in the fridge. You can tell if garlic has gone bad if you see brown spots and the clove is no longer firm to the touch. The smell garlic produces is actually from an enzyme called alliinase. The alliinase breaks down a chemical called alliin into allicin. Allicin has sulfur molecules and that is where the pungent smell comes from.
Whether you enjoy garlic as a flavoring agent or on its own there are so many recipes out there. If your looking for inspiration here are a couple recipes that put garlic at the forefront. Garlic can be found at your local farmers’ markets and from these farms. What is your favorite way to use or eat garlic? Let us know in the comments.

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