Know Your Ingredient – Garlic

garlic

Description

Garlic’s scientific name is Allium Sativum.  It is a bulbous plant that grows up to 1.2 m in height. It creates hermaphrodite flowers. Bees and other insects are responsible for its pollination.

Garlic is easy to grow and can be grown in all climates year-round. Garlic plants are commonly very hard, making it hard to be attacked by pests. It is usually used as spice for culinary purposes.

Nutritional Benefits

Garlic has found no significant nutritional value with the content of all essential nutrients below 10% of the Daily Value. However, when expressed in 100 g, it is found that garlic contains several nutrients in rich amounts like vitamin B6, vitamin C, dietary mineral and manganese.

Herbal and Medical Uses

Garlic is used for several conditions connected to the heart and blood system. These conditions include coronary heart disease, heart attack , high cholesterol, high blood pressure, and atherosclerosis (hardening of the arteries). Some of these uses are supported by science. Garlic actually may be effective in slowing the development of atherosclerosis and seems to be able to reasonably decrease blood pressure.

Garlic is also known to treat cancer and diabetes. Some people use it for treatment of fever, cough, headache, sinusitis, asthma, gout, rheumatism, shortness of breath and snakebites. Others also tried to to treat fungal infections, warts, and corns.

Culinary Use

Garlic is an important part of the kitchen. Regardless of the race, all people know that it is used as food additive to enhance flavor and aroma. Almost all main dish recipes use garlic. It is often sautéed with tomatoes, onions, and ginger depending on what dish you’re making. Italian dishes make use of garlic all the time.

Garlic cloves can be roasted, too. It is also applied to breads to make a variety of dishes like garlic bread, garlic toast, brochette, crusting and canapé. It can be added as flavor enhancer to oil and is used as seasoning to various meats, breads, and pasta.

In Eastern Europe, garlic shoots are pickled and eaten as an appetizer.

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