37 best garlic professional insights

Did you know that despite its Asian roots, the word “garlic” comes from the Anglo-Saxon dialect of the English language?

• It is thought that the name of the plant was obtained from the combination of two Anglo-Saxon words: “gar” (spear) and “lac” (plant). It is believed that the shape of the leaves of the plant provided the inspiration for the combining of the two Anglo-Saxon words.
• Although it is traditionally used in the cuisine of central Asia, garlic may also be found in the cuisine of Europe and Africa. However, China is the country that presently holds the record for the most garlic that has been farmed. According to a recent research, China is responsible for producing an astounding two-thirds of the world’s garlic, which amounts to over 46 billion pounds annually.
• The stringy fluid that may be found in garlic cloves is often utilised as an adhesive, particularly for undertakings that require fragile objects such as glass. You only need to smash the cloves in order to access to the sticky material, which, although having a pungent odour, functions surprisingly effectively as a bonding agent for more manageable tasks.
• When you go to the grocery store, you could find that they have many different varieties of garlic available. There are some that are enormous, some that are white, and others that are purple. On the other hand, there are really more than 450 distinct varieties of garlic that can be found across the globe, and not all of them are used in culinary applications.
• Be careful to get water with lemon in it if you are going on a date and are concerned about having garlic breath. The fruit’s high acid content works to eliminate foul breath. Additionally, the health advantages of lemon and garlic are synergistically enhanced when they are consumed together. Therefore, your breath will smell pleasant, and your body will get a significant boost.

Garlic nutrition and health benefits facts

1. According to the most recent studies, scientists now understand that the bulk of the health benefits of garlic are derived from sulphur compounds that are created when a garlic clove is chopped, crushed, or chewed. These compounds are generated when a garlic clove is chewed. The one that is most well recognised is called allicin, which is a shortened form of the word allicinum. Allicin, the active element in fresh garlic, is an unstable chemical that is only present for a short amount of time after the garlic has been sliced or crushed. This is because allicin is only released when the garlic is smashed.
2. Other helpful compounds connected with garlic’s health benefits include diallyl disulphide and s-allyl cysteine. Both of these molecules have been identified in garlic and have been demonstrated to be advantageous. It is generally accepted that the sulphur compounds that may be found in garlic enter the body via the digestive tract and then migrate to other parts of the body, where they are able to exert their potent biological effects.
3. Garlic is an excellent source of many vital nutrients while having a low calorie count and a high concentration of vitamin C, vitamin B6, and manganese. The amounts of many more nutrients range from trace to non-detectable.
4. Diseases of the heart and blood vessels, including heart attacks and strokes, are the most common causes of mortality in every region of the globe. One of the most important risk factors for a variety of diseases is having high blood pressure, also known by its medical term hypertension. Garlic supplements have been proven to have a significant affect in lowering blood pressure in those who have high blood pressure, according to studies conducted on humans. It is necessary to take somewhat large amounts of the supplement in order to get the desired effects. The amount of garlic that should be consumed is around four cloves per day, four times per week.
5. Garlic supplements seem to reduce both total cholesterol and LDL cholesterol levels, particularly in those who already have elevated cholesterol levels. It does not seem that there has been any change in either the HDL cholesterol or triglyceride levels.
6. The oxidative damage that free radicals generate is one of the major factors that goes into the process of ageing. Antioxidants are included in garlic, and they assist the body’s natural defences against oxidative damage to operate more efficiently. Researchers have shown that giving big dosages of garlic as a supplement may significantly boost antioxidant enzymes in humans and also significantly reduce oxidative stress in those who have high blood pressure. The researchers believe that the synergistic effects of decreasing cholesterol and blood pressure, in addition to the antioxidant capacities, may lessen the risk of acquiring common brain illnesses such as Alzheimer’s disease and dementia.
7. One of the first substances to be referred to as a “performance enhancing drug” was garlic. It was widely used in ancient cultures to relieve weariness and boost the labour capacity of employees, and its usage is still prevalent today for these same purposes. The most notable recipients of this honour were the Olympians of ancient Greece, who were recognised for their accomplishments. When people with heart disease were given garlic oil for a period of six weeks, they saw a considerable improvement in their physical performance as well as a decline of 12 percent in their maximum heart rate.

100g of fresh garlic has 149 calories(623kj), 6.4g protein, 0.5g fat, and 33g carbs, including 2.1g fibre.

How to store garlic and how to buy them

• From around the middle of the summer to the beginning of the harvesting season in the autumn, the area has a window of time during which fresh garlic may be harvested. When you go to the grocery store at a time of year when garlic is not in season, you will almost probably not find fresh garlic that has been just taken out of storage and placed on display.
• We strongly encourage you to buy food that is grown locally whenever you have the opportunity to do so since it will be more fresh when it arrives at the market compared to crops that have travelled a significant distance to reach the store.
• It is important that the garlic bulb be firm, have papery dry skin, and not have any sprouts if you want it to taste well. Garlic that has soft bulbs likely has reached its peak maturity and will not keep for a lengthy amount of time. If you can help it, steer clear of purchasing garlic bulbs that have wilted or that have been stored in the refrigeration section of the supermarket.
• When you dry the garlic that you have grown in your garden before putting it away, the flavour matures and gets more concentrated, which makes the garlic more flavorful. After you have cleaned and separated the cloves from the bulb, place them in a cool, dry place where there is no direct sunlight and let them to air dry for about a week. Hanging the garlic upside down from its stems is one method for drying it.
• The vast majority of people make the mistake of storing garlic in the refrigerator, whereas in fact the optimal environment for garlic storage is a cool room temperature of roughly 60 degrees Fahrenheit (16 degrees Celsius). Garlic should never be stored in the refrigerator since its quality suffers when it is exposed to air for extended periods of time. When garlic bulbs are refrigerated, the quantity of moisture that is contained inside the bulb rises, which may lead to the bulb developing mould. Garlic that has just been chopped or minced should be kept in the refrigerator in an airtight container for a short period of time, but after the container has been opened, the garlic should be used as soon as possible.
• It is important to ensure that your garlic bulbs have enough ventilation while they are being stored. This will allow the garlic to “breathe” and will also assist to extend the bulbs’ shelf life. Garlic bulbs may be stored in a cool, dark spot in a paper bag, a mesh or wire basket, a small bowl with air holes, or even a tiny dish with air holes. It is not recommended to keep fresh garlic bulbs in plastic bags or other containers that have a tight closure. As a consequence of this, the possibility of mould and sprouting exists.
• The shelf life of garlic is drastically shortened whenever the garlic bulb is broken up into its individual cloves. This is done in order to separate the cloves. When garlic cloves become soft and mushy to the touch or when green sprouts emerge through the cloves’ centres, it is time to throw them away. Garlic should not be stored for more than a few months. If they are stored properly, garlic bulbs that have not been damaged may be kept for up to eight weeks after they have been purchased. Cloves of garlic that have been separated from the bulb may be stored for anywhere between three and ten days.
• Garlic cloves that have not been peeled or cut may be frozen for up to one month if they are placed in a freezer bag, wrapped in plastic wrap or aluminium foil, and then stored in the freezer. After that, you are free to pull out the individual cloves in any order you like. Another method involves peeling the garlic cloves, crushing or chopping them into little pieces, and then wrapping them in plastic freezer wrap or putting them in a plastic freezer bag before freezing them. In the event that the garlic becomes clumped together while it is frozen, you are free to grate off as much of the garlic as is necessary in order to release it from its frozen form.
• Before placing garlic cloves in a food dehydrator, the cloves should first be peeled and then sliced in half along their length.
  1. Dried garlic may then be stored in an airtight container.
  2. When drying cloves, it is important to choose ones that are not bruised and that have a full appearance.
  3. Place them on the dehydrator’s tray, and then change the temperature settings so that they meet the requirements given by the manufacturer.
  4. When the garlic reaches this stage of drying, it has finished drying completely and is ready to be used.
  5. If you do not have access to a food dehydrator, you may get the same results by baking the snacks in the oven instead of dehydrating them.
  6. Put the halved garlic cloves on a baking dish and bake them for two hours at a temperature of 140 degrees Fahrenheit (60 degrees Celsius).
  7. After that, lower the temperature to 130 degrees Fahrenheit and continue baking the garlic until it is totally dry.

Cooking techniques, secrets, and tips from the kitchen

1. A delicious way to enjoy garlic is by roasting it. This technique mitigates the bulb’s bitterness and releases its sugars, giving the bulb a deep caramel flavour. An alternative is to roast whole garlic cloves. To achieve this, take a clove of garlic, cut off its tip, and spritz it with olive oil before setting it on a platter. Wrap in aluminium foil after being seasoned with salt and pepper. Bake for 40 minutes at 350 degrees Fahrenheit. Squeeze the base of the garlic head with your fingers, and the roasted garlic cloves will fall out.
2. Due to its frequent overabundance in cooking, many individuals are afraid of raw garlic. Contrarily, raw garlic may be fragrant and pleasant when paired with the proper combination of acidity and spices, like in homemade salsa Verde.
3. The time spent frying garlic in olive oil for a long time pays off when the flavour turns mild and sweet. Once it’s cooked, it can be added to just about everything, from salads to pasta to dips to meat to fish. Cooked garlic may be pureed into a paste and used as a flavouring for mashed potatoes, cauliflower, and other vegetables in the squash family.
4. One of the most well-liked salads in Italy is Panzanella, a dish made with ripe and luscious sliced tomatoes, broken bread, and herbs like basil. Incorporate the confit’s garlic cloves into the salad with some finely chopped garlic and olive oil to taste. Truffle oil takes this simple peasant salad to an a new level of decadence and flavour. A little amount of garlic paste is a great way to spice up a bean dip and give some extra flavour.
5. Mincing garlic and adding it to sauces as they cook is a terrific method to enhance the flavour of dishes like casseroles and stews that rely heavily on sauce. The thyme, oregano, and smoky paprika that are typical of a Spanish chicken meal are complemented by the addition of minced garlic.
6. To have garlic powder on hand is to have one of the most versatile spices. It’s a subtler way to add flavour to dishes, and it doesn’t have the same rawness or pungency as other types of fresh garlic. Because of the drying process, however, most of its potency and intensity is preserved. Beef, poultry, and lamb marinated in a dry rub or sprinkled into stews and casseroles all benefit from the addition of this flavourful spice. Mix the garlic powder, breadcrumbs, and herbs in a small dish for use in coating chicken escalope’s . It’s easy to pan fry and helps provide a lovely, crispy coating for the meat.
7. Garlic in its unprocessed form, as little chopped pieces mixed with butter over toasted bread, is one of my favourite ways to eat it. Pita bread, a French baguette, or cubes of white bread from the grocery will all work just well. The combination of garlic and bread makes for a really delectable appetiser that will leave your guests wanting more.
8. A great method to include garlic into your diet is via soup, whether it be Asian, Western, thick, or clear. Soups benefit greatly from garlic, whether it be minced finely and pureed or left whole in the soup. Butternut squash soup, cream of asparagus soup, mushroom soup, and minestrone soup are all examples of soups that may be flavoured with garlic.
9. Among garlic’s many friends are chickpeas (hummus) and tomatoes (pasta sauce). Butter, potatoes, chilli, ginger, beans, fresh herbs, and mushrooms are all great companions to add to your dish. It complements a wide variety of foods.

History of garlic from the beginning until today

• The Babylonians 4500 years ago and the Chinese 2000 years ago used garlic, while Egyptian and Indian civilizations 5000 years ago acknowledged it. Some accounts say China created garlic 4000 years ago. This is the crop’s “centre of genesis” since it was the only place it thrived in the wild. Although “wild garlic” is mentioned over the world, this is the only area where garlic grows naturally.
• Due to its pungent flavour, garlic is used worldwide as a condiment. Sinangag is a must-try (Filipino Garlic Fried Rice). Garlic gives this simple fried rice recipe a strong flavour that makes it a great supper side dish.
• Green garlic adds flavour and fragrance without heat. Since green garlic is abundant and cheap, Southeast Asian (Vietnamese, Thai, Myanmar, Lao, Cambodian, Singaporean) and Chinese cuisines typically chop and stir-fry or cook it in soup or hot pot.
• In eastern Asia, South Asia, Southeast Asia, the Middle East, northern Africa, southern Europe, and parts of Latin America, garlic is a staple. Soffritto and mofongos utilise garlic.
• Middle Eastern and Arabic cuisine relies on garlic. Jordan and Lebanon manufacture Toum, a garlic sauce, by mashing garlic with olive oil and salt. Toum is commonly served with chicken or shawarma. Certain versions of hummus—an Arabic dip comprised of chickpeas, tahini, garlic, lemon juice, and salt—require garlic.
• Garlic cloves flavour oils. Infused oils season vegetables, meats, breads, and pasta. Typical Indochina dipping sauce contains garlic, fish sauce, chopped fresh chilis, lime juice, sugar, and water. East and Southeast Asians love dipping meat and shellfish in chilli oil with garlic. North America and Asia love Vietnam chilli garlic sauce (tuong ot toi).