Garlic is an ancient plant with a long history as a popular culinary ingredient, a healing "wonder food" and also as a protective charm.
Garlic (Allium sativum) is a versatile and savory ingredient originally native to Asia that is now enjoyed world-wide. Prized as a medicinal, magical, and culinary plant, garlic is related to the onion and takes on many different personalities depending on how it is cooked. From mellow to pungent, garlic offers a variety of flavor to devotees of the “stinking rose”.
Garlic is readily available year-round and its most familiar form is the dried bulb or head. Garlic heads, which are made up of garlic cloves, are harvested and then dried. The dried heads purchased at farmer’s markets or at the grocery store have a papery skin that ranges in color from white to purple, depending on the type of garlic. If you are fortunate enough to grow your own, fresh bulbs have a mild flavor that intensifies as it dries.
Garlic of Myth & Legend
Garlic has long been believed a protective and healing plant. Said to have been worn for protection from everything from the plague to shipwreck, garlic is probably most familiar from Hollywood movies as a vampire repellent. Reportedly, garlic was also carried by brides for good luck on their wedding day and peeled cloves were rubbed on the bodies of the ill to “absorb” disease.
Medicinal Garlic
The subject of numerous studies, garlic is beneficially linked to the treatment of heart disease, stroke, diabetes, high blood pressure, high cholesterol, various infections, and cancer (Prescription for Herbal Healing, Phyllis A. Balch, CNC; Avery 2002). It is considered an antifungal and antibacterial and may boost the immune system. For those that object to the taste of fresh garlic, it is also available in capsule form. Beyond “garlic breath”, there may be side effects from taking garlic supplements, including potential drug interactions, so do your research carefully.
Garlic in the Kitchen
An adaptable ingredient, garlic can add a hint of flavor or overpower a dish, depending on how it is prepared. Whole roasted garlic has a mild and almost sweet taste, where finely minced fresh garlic is sharp and pungent. Garlic is also available in many forms: dehydrated garlic can be purchased as a powder, granules or flakes; prepared garlic comes as garlic paste, garlic puree, chopped garlic, garlic oil and garlic juice; and concentrated garlic can be purchased as frozen cubes. Whichever you prefer, just don’t burn the garlic as it becomes bitter and will ruin your dish.
Garlic is a favorite addition to soups, sauces, and main courses. From Creamy Garlic Mushrooms to Pesto, this versatile ingredient is comfortable in a starring role or as a supporting character. More garlic recipes to try are Green Beans with Thyme and Garlic, Baked Lemon Garlic Shrimp, Broccoli with Garlic and Pine Nuts, and Garlic, Ham and Brie Pizza.
Garlic at the Festival
Garlic even has its own festival. The Gilroy Garlic Festival is held each July in Gilroy, California. A charity event, the festival promotes the community of Gilroy by celebrating garlic. A newly-crowned Miss Gilroy Garlic Queen reigns over the festival every year where visitors can taste garlic ice cream, garlic jelly, garlic hot wings, and of course, garlic bread. According to their website, the festival uses over two tons of fresh garlic in their feast. No vampires in Gilroy.
References:
Prescription for Herbal Healing, Phyllis A. Balch, CNC; Avery 2002.
Cunningham’s Encyclopedia of Magical Herbs, Scott Cunningham; Llewellyn Publications 1995
