Garlic

Nutritional value per 100 g (3.5 oz) Garlic, raw

Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, the shallot, the leek and the chive. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. The cloves are used as seed, for consumption (raw or cooked), and for medicinal purposes.

Native to central Asia, garlic is one of the oldest cultivated plants in the world and has been grown for over 5000 years. Ancient Egyptians seem to have been the first to cultivate this plant that played an important role in their culture. Garlic was introduced into various regions throughout the globe by migrating cultural tribes and explorers. Throughout the millennia, garlic has been a beloved plant in many cultures for both its culinary and medicinal properties. Over the last few years, it has gained unprecedented popularity since researchers have been scientifically validating its numerous health benefits.

Uses

▸Roasted whole at 350 degrees for one hour

▸Sauté and use in cooking

▸Garlic butter

Storage Tips

Garlic should be stored in a cool, dark, well-ventilated place. Do not refrigerate. Garlic stores well for several months. Garlic may be purchased in braids that are both decorative and useful. If you make a garlic butter or garlic oil, be sure to store in the refrigerator to prevent possible botulism poisoning.

Cooking Tips