Garlic

Garlic is and has always been very present in my kitchen.

I marinate meat with it, I make yogurt and garlic sauce with it, I throw a few cloves in a soup, you can use it to fight cold sores in your skin, and even pimples.

Garlic has compounds that are antibacterial and anti-fungal. This plant, mainly its bulbs, as not all the varieties have edible leaves and flowers, is universally recognised for its health benefits: it aids circulatory and digestive systems, boosts the immune system and it helps eliminate toxins from our body, it lowers blood pressure and it helps fight heart disease.

Our everyday dried garlic bulbs contain abundant antibiotic and anti-fungal sulphur compounds including allicin, allin and ajoene.

Wild garlic, you can use the leaves in salads or to make delicious pesto, you can add it to risottos and soup for extra flavour.

Wet garlic, or fresh garlic has the same benefits as the dried bulbs, but these have edible stems.

Garlic scapes, or immature flowering stalks, have again the same benefits as dried bulbs, but they have a milder flavour.

there is an amazing number of garlic varieties, with a quick google search you'l find at least a good 50 different names. Some of these may be the same, but gained a different name over time and being grown in different areas.

Where flavour is concerned, for me, the traditional white dried garlic bulbs and elephant garlic are some of the best.

What is garlic good for?

Heart: The sulphur in garlic stimulates nitric oxide production in blood vessels, this relaxes and improves their elasticity , therefore helping reduce blood pressure and reducing the risk of stroke and arteriosclerosis.

Immunity: the oils in garlic are antibiotic, this permits garlic to help fight colds and coughs.

Detoxifying: one of the substances in garlic, sulphydryl, works in our body by helping it remove and eliminate toxic substances such as heavy metals from the body.

Regulates blood sugar levels: a regular intake of garlic lowers amino-acids that are connected to diabetes and heart disease.

How to get the best from garlic?

Fresh is always best, when you bottle it either in water or oil, the healthy allicin compounds degrade dramatically.

Try Black garlic: fermented black garlic has a balsamic flavour, twice the amount of antioxidants of white garlic, and bonus point, no trace of bad breath with this guy!

Can I cook it?

Yes, but if you can, allow your grated or sliced garlic to stand for 10 minutes before heating up, this allows the allicin compounds to develop. So even though it isn't as rich as raw garlic, you won't loose all its goodness.

Microwaving garlic kills all its health benefits.