Food

Food Information

Herbs&Spice

GARLIC

GARLIC (Allium sativum)

The distinctive flavor and aroma of garlic is familiar to many people, for it is one of the most frequently used culinary herbs. Plants are bulbous perennials that grow about 2-3 feet high and die back to the bulb each year after flowering. The bases of its long, flat, narrow leaves sheath the flower stalk which grows up to produce a small cluster of white flowers at the top. Each individual bulb multiplies, as the plant matures during the growing season, into a cluster of bulblets (called "cloves") that are held together by a pinkish white, paper like skin. These bulbs are then dug up for use and replanting.

Garlic and its other relatives in the onion clan are among the oldest known foods and seasonings. Garlic is traditionally thought to be a strength giving herb. It was eaten extensively by Egyptians working on the pyramids and by Greek and Roman athletes while training and before contests. It was said that 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 from their tunnels.

Grow garlic from mother bulbs or sets which are sold at many nurseries and 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 December for an early summer harvest. Where winters are severe, plant early in the spring.
Harvest garlic bulbs by digging or pulling them up when the leafy tops of the stems begin to droop over toward the ground. Dry the whole bulbs in a dry, airy room; then remove the tops and roots and store in a cool place.


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