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Garlic history & personality |
"Hey Gavin! How long has it been since you had a shower?"
"Just this morning, Uncle Gus. Honest!"
Garlic is known for its aromatic qualities and pungent, sometimes firey, taste. Garlic arrived in North America in the 1400's, but was not widely used in the US until an influx of flavorful European cuisines gained popularity in the early 1900's. Garlic has now achieved cult status across North America!
Garlic is traditionally planted in the fall. It overwinters nicely even in the harshest of climates, provided it's well-insulated with a blanket of mulch and/or snow. |
Garlic lore |
Keep a large braid of garlic in your kitchen and you'll most likely not be troubled by vampires. Garlic was traditionally used to disguise the routes of travelers, to protect birthing rooms and newborn infants, and to enhance the strength of the Roman army. |
Garlic is healthy! |
Garlic is a teeny nutritional powerhouse, boasting measurable amounts of potassium, phosphorus, calcium, magnesium, sodium, Vitamin C, Vitamin B-6, Choline, and Vitamin K, plus small amounts of additional trace minerals. All for 4 calories a clove!
Garlic has many reported health benefits, including protection against heart disease and cancer. In addition, garlic fights infection and is considered an anti-fungal.
Garlic is generally regarded as having warming energy.
Please see your health provider for guidance on your own health program. |
Fresh garlic as food |
Store garlic in a cool, dry, well-ventilated place. To use, remove one clove from the bulb (or more as desired), peel off the outside skin, and then crush or mince. Garlic can be eaten raw (most often in dressings, salads or marinades), cooked, or pickled. Cooking moderates its heat and aroma, which makes that a popular alternative.
Garlic — Try this: Saute a clove of minced garlic in some olive oil in a medium skillet. Add one cubed garden-fresh potato per serving and cook 5 minutes. Add sliced summer squash or some shredded cabbage and cook another 10 minutes. Adjust quantities depending on the number of servings desired. Toss in some diced leftover chicken and a little Philadelphia cream cheese. Stir. Remove from heat let the pan sit covered for 2-3 minutes or until heated through. Season with salt and pepper. Enjoy! |
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Garlic curing on a screen. Late July / early August.
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Editor's pick for garlic cuisine: |
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Grow your own? Check this out! |
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References:
United States Department of Agriculture. USDA National Nutrient Database for Standard Reference, Release 21. http://www.ars.usda.gov/nutrientdata accessed December 2008.
Murray, M, Pizzorno J and Pizzorno, L. (2005). The Encyclopedia of Healing Foods . Atria Books.
National Geographic Society (2008). Edible: An Illustrated Guide to the World's Food Plants . |
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Green Folk Say: Gus & Gavin Garlic |
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Hi I’m Gus, a hardneck garlic. I thrive in harsh growing conditions and pack a real punch in flavor. Sad to say, I won’t stay fresh as long as my softneck relations. Use me before New Year’s if you can!
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Hi I’m Gavin, a softneck garlic. I’m a laid back milder dude with better longevity than my hardneck relations. Treat me well and I’ll be good until spring... If you can keep your hands off me that long!! |
Next: meet Olivia, our onion cousin.
Or go back to Veggie Personalities.
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