Garlic
Garlic is an excellent source of manganese, and a good source of vitamins B6 and C and selenium. For optimal taste and health benefit always select fresh, firm, dry bulbs with unbroken skin. Avoid any bulbs which have begun to sprout. Store uncovered or in a perforated container in a dry, dark spot. It is not necessary to refrigerate and freezing is not recommended. Depending on initial quality, whole bulbs should last at least a month. If you’re not cooking with fresh garlic, run out and get some. It’s easy to incorporate into nearly any dish. Soups and stews cry out for it, as do stir-frys, marinades, salad dressings, mashed potatoes, poultry stuffings, the list goes on. Just about any savory dish would love a few cloves. To remove the skin, just crush cloves gently under the flat edge of a knife. They can then be crushed, pressed or chopped. Fry it lightly in a bit of oil just until fragrant then add to your dish. Or use it minced in a marinade or salad dressing. Another delicious preparation is to chop it and add to olive oil. Let it rest for a couple of hours and it can then be used in salad dressings or drizzled on steamed vegetables or on bread. Health Canada warns that homemade varieties should be kept in the refrigerator and discarded after one week due to risk of botulism. Commercial varieties have a longer shelf life due to the addition of preservatives. Check the label and follow manufacturer instructions for storage. You can also roast garlic for a more mellow flavor. Just cut the top off an entire bulb, place on a piece of tin foil. Pour a bit of olive oil into the opening on top and seal the foil around it. Place into a 325F oven and bake 45-60 minutes. I use my toaster oven if I don’t have anything else to bake. When roasted, the cloves will slide easily from the skin. You’ll find it’s wonderful to mash up and add to all kinds of things. - tomato paste and use as pizza sauce - thick white sauce and use as pizza sauce - mayo and olive oil for a great, creamy salad dressing - mashed potatoes with a bit of cheese for something special - cooked vegetables and blend for use in a soup - plain goat cheese with some Italian seasoning and you have a nice spread - yoghurt for a delicious dip - mashed chickpeas, minced parsley, lemon juice and olive oil for a great dip It’s very tasty and once you try roasted garlic, you’ll find lots of places to use it.
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Commonly used in traditional medicine, garlic has been cultivated for over 5000 years. The tear-drop shaped bulbs contain 10–20 cloves of varying sizes covered with papery sheathes. A member of the same family as onion, leek and chives, they are an aromatic and healthy addition to any meal.
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