GARLIC - VEGETABLE OF THE WEEK

This week's ingredient is the might, flavorful Garlic! The word garlic comes from Old English garleac, meaning "spear leek." Dating back over 6,000 years, it is native to Central Asia and has long been a staple in the Mediterranean region as well as a frequent seasoning in Asia, Africa, and Europe. Egyptians worshiped garlic and placed clay models of garlic bulbs in the tomb of Tutankhamen. Garlic was sohighly-prized, it was even used as currency. Folklore holds that garlic repelled vampires, protected against the Evil Eye, and warded off jealous nymphs said to terrorize pregnant women and engaged maidens. And let us not forget to mention the alleged powers of garlic which have been extolled through the ages. Surprisingly, garlic was frowned upon by foodie snobs in the United States until the first quarter of the twentieth century, being found almost exclusively in ethnic dishes in working-class neighborhoods.

But, by 1940, America had embraced garlic, finally recognizing its value as not only a minor seasoning, but as a major ingredient in recipes. Quaint diner slang of the 1920's referred to garlic as Bronx vanilla, halitosis, and Italian perfume. Today, Americans alone consume more than 250 million pounds of garlic annually. source.

Garlic is Good for Your Metabolism. Anti-Cancer Properties. Boosts the Immune System. With high antioxidants, garlic helps to eliminate free radicals and sickness-causing toxins. Fights High Blood Pressure. Rich in Antioxidants. This works to stop degenerative diseases such as Alzheimer’s, high blood pressure, and cancer. May Elongate Life Expectancy. By helping to keep humans from obtaining the common cold and reducing the severity of its symptoms, garlic puts less stress on the body. May Increase Estrogen Levels in Menopausal Women. As women experience menopause, their estrogen levels drop, which leads to a reduction in calcium absorption. Good for Cognitive Brain Functions and Memory. Garlic consumption is directly correlated with increased levels of serotonin and enhanced memory function. Promotes Weight Control. Fantastic Culinary Addition. 

A majority of cuisines around the world include garlic regularly: notably Asian palettes, European and North American countries. It is a good addition to savory meals. Garlic works well as a condiment for stocks, soups, and sauces. Many chefs will use garlic fresh, in pastes or oils, and as powder. 

Garlic storage: When shopping, choose garlic heads that are firm to the touch, with no nicks or soft cloves. If you notice dark, powdery patches under the skin, pass it up because this is an indication of a common mold which will eventually spoil the flesh. Store unpeeled heads of garlic in an open container in a cool, dry place away from other foods. Do not refrigerate or freeze unpeeled garlic. Properly stored garlic can keep up to three months. As garlic ages, it will begin to produce green sprouts in the center of each clove. These infant green sprouts can be bitter, so discard them before chopping the garlic for your recipe. However, if you plant the cloves and let them sprout to a height of about six inches, you can use the sprouts like chives in salads and such. If you use a lot of garlic and wish to cut your preparation time down, you can pre-peel and store your own in olive oil in the refrigerator, but the best flavor will come from freshly-peeled cloves. Use garlic powder, garlic salt, and garlic extract (juice) only as a last resort.

Garlic is a fundamental component in many or most dishes of various regions, including eastern Asia, South Asia, Southeast Asia, the Middle East, northern Africa, southern Europe, and parts of Latin America. Latin American seasonings, particularly, use garlic in sofritos and mofongos. Oils can be flavored with garlic cloves. These infused oils are used to season all categories of vegetables, meats, breads and pasta. Garlic, along with fish sauce, chopped fresh chilis, lime juice, sugar, and water, is a basic essential item in dipping fish sauce, a highly used dipping sauce condiment used in Indochina. In East and Southeast Asia, chili oil with garlic is a popular dipping sauce, especially for meat and seafood. Tuong ot toi Viet Nam (Vietnam chili garlic sauce) is a highly popular condiment and dip across North America and Asia. Go ahead and use this amazing ingredient in your everyday cooking, for its health and culinary benefits.