Garlic, botanical named Allium Sativum, is a member of the lily family along with chives, shallots and onions. Amongst cultivated plants, it is known to have one of the largest genomes. Garlic is the common name dedicated to hundreds of varieties, which can be classified as hardneck and softneck types. Of these types, softneck varieties are most common as they are easier to grow, less particular about growing conditions, slower to bolt and generally produce more cloves per bulb. They are the supermarket varieties that people simply know as garlic. Hardneck garlic are generally quite particular about their growing conditions and once harvested, they have a very short shelf-life, which is uncommon for softneck garlic.

Fresh garlic consists of several cloves that can be individually separated from their paper-thin white peel. Each clove of garlic is also encased in its own individual wrapper, often multi-layered depending upon variety. Regardless of variety though, it is best to choose garlic with supple, firm bulbs and roots still intact as this is a sign of freshness. Whole garlic has a very mild allium scent. Once cloves are crushed or pressed, enzyme compounds are released, producing a sulfur based molecule known as allicin, which is responsible for giving garlic its renowned pungent aroma and flavor.

Nutritional Value

All varieties of garlic possess antibiotic properties to some forms of bacteria, viruses and intestinal parasites. Plants in the garlic family lower blood pressure and cholesterol, and may also be used a diuretic, an anti-inflammatory agent, an expectorant or a decongestant. Both garlic and onions contain allylic sulfides, which are being studied for their ability to help prevent certain types of cancer and coronary disease.

Serving Ideas

Garlic is a staple pantry item in kitchens throughout the world. It can be eaten in a variety of ways including raw or cooked. Raw garlic tends to be stronger than cooked; and crushing, chopping, pressing or pureeing garlic releases even more of its oils providing a sharper, more assertive flavor than slicing or leaving it whole. Garlic can be a supporting ingredient in numerous dishes, but does especially well as the central flavor in compound butters, dressings, sauces and salts. Roasting garlic will enhance its flavor and add a subtle sweetness. Pair garlic with rich ingredients and those that can readily absorb its flavor. Acidic fruits and vegetables are also enhanced by garlic's presence.

Geography/History

All garlic cultivars are considered to be derived from ten specific varieties of garlic that evolved in the Caucasus Mountains between the Black Sea and the Caspian Sea. Garlic has been altered over time by natural and intentional selection, ever changing growing conditions, such as soil fertility, rainfall, temperature, altitude, length and severity of winter and as trade routes were evolved and extended garlic would become naturalized in often unnatural climates. Over centuries, garlic's evolution began with fertile plants, continued with sterile plants and ended with non-bolting "genotypes". Primitive garlic had more cold-hardiness, heat tolerance, larger numbers of foliage, and a later maturity stage than that of modern sterile varieties. When planted, one clove of garlic yields one bulb of garlic.

Seasons/Availability

Garlic is available year round.