Garlic – February Featured Ingredient

Garlic – February featured Ingredient…say “Hello” to one of the world’s most indispensable ingredients and member of the lily or alium family. Onions, leeks, shallots and green onions belong to this family. Garlic – February featured Ingredient, a bulb of many individual cloves, enclosed in thin, white parchment-like skin containing mauve or purple streaks can be pungent and fiery when raw. Garlic – February featured Ingredient when cooked becomes quite mellow and creamy in texture. The smaller the bulb, the stronger the flavor.

Dried raw garlic is most readily available, however, fresh (known as wet or green) garlic considered milder in flavor can be found in some stores depending on season. Check your local grocer or farmers market. Most often sold loose but can be found in bunches or plaited strings. Dried garlic is available year round while fresh from July through October. Hey, give your green thumb a go and try growing your own.

The smaller the bulb, the stronger the flavor. Solo garlic (one loose clove) or large bulb Elephant garlic (click here) are closely related to leeks, having very mild flavor and soft texture. Prepare garlic for use by dividing bulbs in cloves with your fingers, breaking off what you need, leaving the rest intact. Garlic lasts much longer this way. Discard any cloves sprouting green shoots, as they taste bitter.

For crushed garlic, use a garlic press or lay blade of large knife on top of unpeeled clove, press hard with palm of hand, remove skin. Sprinkle kosher salt over garlic to assist in crushing. Salt adds a rough surface; continue to crush until texture you’re looking for is reached. Chopped garlic is achieved by peeling and slicing cloves; chop to desired size. Discard any cloves with green shoots.

Store garlic in cool, dry place in open container. Garlic keepers work well, terracotta namely. Separated cloves do not last as long as whole bulbs, ranging from 7-10 days to 2 months for whole bulbs. Fresher the bulbs, longer the shelf life.

Garlic – February featured Ingredient is highly valued and one of the oldest cultivated perennial plants. Records indicate as far back as 5000 years ago, garlic’s health benefits have been registered. Garlic contains B6 and vitamin C along with minerals including phosphorous, calcium, potassium, iron and copper. Garlic – February featured Ingredient was used during World War One as an antiseptic applied to wounds, cleansing and aiding in healing since conditions were unsanitary in some areas. Studies have shown garlic can slightly reduce blood pressure, used to fight infections. More studies need to be done to substantiate these claims. Garlic comes in powder, flake and paste  but the health benefits come from cloves yet other forms make recipe prep faster.

Allergies to garlic are rare but do exist along with digestive issues when eaten in high consumption. Relieve bad breath and lingering aftertaste by chewing fresh parsley after consuming garlic.

Use dry raw garlic in marinades, dressings, salsa, butters, pastas, soups, vegetables and meats. Roast whole bulbs by removing top of bulb, drizzle generously with olive oil, add salt and pepper, wrap in foil. Bake at 350 degrees for 50-55 minutes depending on bulb size. The smell of roasting garlic is incredible.

Create a great appetizer by mixing roasted garlic, basil pesto and goat cheese and smear on crostini. Fabulously delicious!

Check out my recipes using Garlic – February featured Ingredient in various ways like Roasted Garlic Cream of Tomato Soup, Roasted Tomatillo Salsa and Honey Lemon Chicken Wings. Oh so yummy!!! What is your favorite recipe containing Garlic – February featured Ingredient?

Happy Cooking!