Food

Food Information

Herbs&Spice

GARLIC

GARLIC (Allium sativum)

The distinctive flavor and aroma of garlic is familiar to many people, forit is one of the most frequently used culinary herbs. Plants are bulbousperennials that grow about 2-3 feet high and die back to the bulb each yearafter flowering. The bases of its long, flat, narrow leaves sheath the flowerstalk which grows up to produce a small cluster of white flowers at thetop. Each individual bulb multiplies, as the plant matures during the growingseason, into a cluster of bulblets (called "cloves") that areheld together by a pinkish white, paper like skin. These bulbs are thendug up for use and replanting.

Garlic and its other relatives in the onion clan are among the oldest knownfoods and seasonings. Garlic is traditionally thought to be a strength givingherb. It was eaten extensively by Egyptians working on the pyramids andby Greek and Roman athletes while training and before contests. It was saidthat garlic came into the world on Satan's left foot, onion on his right.An English botanist said both, and leeks as well, could draw moles fromtheir tunnels.

Grow garlic from mother bulbs or sets which are sold at many nurseriesand seed stores. Break these bulbs up into individual bulblets (cloves)and plant them base downward 1-2 inches deep. Plants thrive best in rich,well drained soil. In mild winter areas plant the bulbs in October to Decemberfor an early summer harvest. Where winters are severe, plant early in thespring.
Harvest garlic bulbs by digging or pulling them up when the leafytops of the stems begin to droop over toward the ground. Dry the whole bulbsin a dry, airy room; then remove the tops and roots and store in a coolplace.


Garlic is such a versatile seasoning that it can he used in just about anydish-and particularly with meats, stews, chicken, salads, and sauces.