garlic (Allium sativum)

  • See also garlic powder
  • Garlic is a key ingredient for many cuisines from around the world from including Italian, French, Indian and Chinese.
  • The preference is to use fresh garlic wherever practical in raw food recipes
  • There are hundreds of kinds of garlic. Just take a look at "Garlic Man" Bob Anderson's video clip! He mentions the following; Ajo Rojo, Cuban purple, Siciliano, Labera purple, Pescardero red, Creole red, Red toch, Rose du Latrec, Spanish Morado, and Spanish Benitee.
  • Elephant garlic is more a type of leek with "garlic tendencies". One clove of elephant garlic is the same size as a whole bulb of the more usual garlics.
  • Commercial garlic varieties will multiply by a factor of 9 to 12 times each year, where as the heirloom varieties will multiply 3 times. That's why you won't find any of the heirloom garlic in the shops. You have to grow your own or go to specialists like the Garlic Farm on the Isle of Wight. There you can get varieties like "Solent Wight" or Heritage purple garlic.

Links

  • An International Information Service on the Medicinal Benefits of Garlic
  • http://www.garlic.mistral.co.uk
  • Garlic is one of the earth's greatest health tonics and does indeed have scientifically-proven medicinal properties. It contains a substance called Allicin, which has anti-bacterial properties
  • http://www.herbwisdom.com
  • The Garlic Farm - Hampshire Garlic... the most significant growth has been in the last 5 years with the increasing awareness of whole and natural foods and the whole UK ‘foodie revolution’
  • http://www.thegarlicfarm.co.uk
garlic

garlic