“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.” ~Alice May Brock
April is National Garlic Month and we love it in anything! Garlic is a close relative to the onion, leek, shallot and chive. It has been used by humans for over 7,000 years for numerous reasons such as human consumption and medicinal purposes. It can be grown in mild climates year round or in cold climates planted in autumn and harvested before frost. China is the largest producer of garlic today. It is widely used in cooking for its pungent flavor as a seasoning or condiment.
It has long been the subject of folk beliefs and thought to ward off or guard against demons, vampires and werewolves.
Health Benefits of Garlic:
Cholesterol and triglyceride reduction. lower blood pressure. helps prevent heart disease, anti-inflammatory properties, anti-cancer properties, hardening of the arteries. Research suggests that eating garlic may reduce the risk of having colon, rectal cancer or stomach cancer.
It is believed by some to ward off mosquitoes, treat hair loss and athlete’s foot, soothe psoriasis and treat colds.
Tips on Choosing and Cooking with Garlic:
1. Microwave cloves for 15 seconds and the skins slip right off!
2. The smaller you chop or the more you mash cloves, the stronger the flavor.
3. Put a knife blade against chopped garlic and press down hard for a finer consistency or put in a plastic bag and pound it with a meat mallet.
4. Choose bulbs that are firm to the touch when buying in the grocery.
5. You can buy peeled or minced garlic in oil in the store but to get the best flavor in cooking always use fresh.
6. Do not refrigerate fresh, unpeeled bulbs but store in a cool, dry place.
7. Bulbs should keep from 3 to 4 months.
8. One clove has 4 calories.
9. One medium clove is equal to one teaspoon of minced garlic or one-fourth teaspoon of powder.
10. Baking soda or lemon juice will remove the smell from your hands.
This recipe is a great way to use garlic! Roasted Garlic Brussels Sprouts.
Don’t Forget to Pin!
Check out these great articles, too:
Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below.
Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 22,000 e-mail subscribers and they are always the first to know about any new posts.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.