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 Some yearn for its robust aroma and savory, often
creamy taste; others look to it as a cure for ailments. Garlic has
long been shrouded in mystery. Whether it is used for medicinal
purposes, to lure love interests or as an enhancement to any dish, it
plays a significant role in dining, cooking and culture.
The earliest documentation of garlic’s use was in 3,000
B.C.; it was mentioned in the Bible and Chinese Sanskrit writings. The
Egyptians fed it to workers building the Great Pyramid of Gaza; its
robustness was thought to increase the efficiency and endurance of
men. More recently, garlic production tripled during the 1990s,
positioning China as the top garlic producer in the world.
Many cultures have used garlic for its health benefits as a
cure for the common cold, high blood pressure, rheumatism,
tuberculosis and cancer. It has also been thought to increase energy
and endurance. In garlic-growing regions throughout the world, experts
have linked life longevity to garlic consumption.
In addition to its curing properties, the herb is beneficial
to the body’s overall maintenance. It is rich in protein; vitamins
A, B-1 and C; and essential minerals including calcium, magnesium,
potassium, iron and selenium. It also contains 17 different amino
acids.
Chinese culture has been particularly influenced by garlic. A
compilation of poems by Confucius -- Shi-ching, the book of songs --
even mentions garlic and its importance to China’s development. The
herb is believed to have originated in Asia and is probably one of the
oldest cultivated plants.
In China, ancient medical books say garlic bulbs can scare
off chills, reduce swelling and increase the efficiency of the spleen
and stomach. The Chinese include it in many everyday dishes and
because of the herb’s ability to improve the body’s circulation it
is also thought to act as an aphrodisiac.
Selecting, preparing and storing the perfect clove
Garlic’s intoxicating fragrance and flavor is a prominent
characteristic in Szechwan and northern-style Chinese cooking. Not
only in China, but across the world, this kitchen staple adds a
wonderful aroma and creates a delicious entrée. The first step to
incorporating it into meals is selecting the perfect bulb.
* Perfect cloves are plump, firm and have a dry skin. Each
bulb should have eight to 12 pieces.
* Garlic should not be refrigerated or stored in a moist
environment. If properly stored, garlic can be kept for about six
months. If the bulb sprouts it has not gone bad, but the sprouts
should be removed before cooking.
* To enjoy garlic’s flavor to the fullest, don’t buy
garlic that has been pre-minced, chopped or diced. These varieties
have been bred for a long shelf life and can have a diluted taste.
Cooking with garlic
Garlic is classified as both an herb and a vegetable. It can
be found in products ranging from ice cream to dry rubs; the
versatility of this herb is seemingly endless.
1. Before cooking, remove the exterior skin of the clove.
There are are many ways to do this: strike the bulb with the broad
side of a kitchen knife, use a rubber garlic rolling tube, soak the
garlic in lukewarm water for 30 minutes or dip the cloves into boiling
water for 30 seconds.
2. After skinning the garlic, select a cooking method that
will result in the appropriate flavor. It can be sautéed to create a
nutty, savory taste; poached to create a mild flavor; oven-roasted to
bring out the nutty flavor with a caramelized quality; fried to create
a crisp exterior; or grilled to create a soft, smoky flavor.
3. Garlic is very sensitive to heat and will burn easily,
especially when sautéing. Expose the garlic to heat just until the
oil sizzles and then remove it. When cooking garlic with onions, start
the onions first. They will take longer to cook.
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