Whether you want to add some flavor to your main dish or need to ward off vampires, this bulbous wonder does the job!
It’s Garlic!
Garlic is an herb that is often added to many main or side dishes. While the lingering odor on one’s breath may not be so lovely, the use of garlic in food preparation goes back for many centuries.
But the use of garlic was not limited to the kitchen. Garlic has been regarded as a necessary ingredient for folk medicine, too.
In the Kitchen
In the culinary sense, garlic was highly prized and used by the Egyptians of Tutenkhamen’s day. It has been called “the stinking rose” and complements the flavors of so many dishes.
It can be roasted whole, drizzled with olive oil, and used as a spread for crackers, vegetables and other crudites. While baking, the sharp flavor melts away and leaves a buttery goodness that is surprising, to say the least.
Chopped garlic, sauteed in olive oil adds great flavor and depth to many dishes. Adding roasted garlic and shredded cheese to mashed potatoes gives them a satisfying richness.
When marinading meat – especially for grilling – minced garlic is a great addition. My favorite marinade is simple: Soy sauce, worcestershire sauce, and minced garlic. (I use a tad more soy sauce than worcestershire, but they can be used in equal amounts along with enough garlic to suit your taste.)
Garlic oil can be made at home, extending the use of your garlic. Garlic can go stale or turn rancid with time, so creating an oil can prolong the use of your garlic. It just takes garlic and olive oil – you can find an easy recipe here.
Health Benefits
Modern science recognizes garlic’s antibacterial properties. While it does not target any specific bacteria, it has been used a health supplement by many for years to boost immunity.
Garlic is also thought to assist with blood pressure and cholesterol management. Because of its flavor, it can be used as a substitute for salt, doubling this benefit.
The folklore behind the notion that garlic may repel vampires may have a simple explanation: Although not scientifically proven, garlic is thought to be a natural mosquito repellent. By consuming garlic capsules, it is thought that the garlic scent overpowers the scent of your blood, thereby confusing the mosquito!!! (Since I am highly allergic to mosquitoes, this is something I plan to try. Although I don’t want to scare off my hubby, so I’ll have to try it in small doses first!)
Then there’s this cold remedy: Garlic, Honey, and Lemon tea. I think this is something else I could try. Most times when I’m getting a cold, my nose is stuffy and I can’t really smell or taste anything, so it might be worth a shot!
Do any of you have any favorite uses for garlic? Please share them in our comment section!
Author’s Note: Before you use garlic as an ingredient in any homemade remedy or for treatment of any condition, be sure to consult your physician!
I smackin love garlic!
Like seriously… I could eat the cloves whole…
I really am right there with ya on garlic. I’ll often lick the spoon after adding minced garlic to my frying pan… thanks for the luv!
While I love cooking with lots of garlic I gotta say “No thank you” to eating it “straight up”.
If it’s not mixed in with food, I don’t touch it.
One of my favorite thing to make is garlic bread using fresh garlic (finely minced or pureed). Kids love it!
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We love to dip our pizza crusts in garlic sauce! I use garlic often. My 4 year old daughter ate a lot last summer and she didn’t get ticks like my other 2 kids did. Maybe the garlic confused them too.
Garlic is a must in my house. Love roasted garlic, and I’m totally going to try your marinade idea. That sounds good.
We LOVE garlic at our house too. Debbie do you know how long it takes for garlic expires? Have you ever tried Tastefully Simples Garlic Garlic? It is the best! We make a dip out of it. It is strong but so yummy!
Danielle – this is what I found from University of California Cooperative Extension website:
STORING GARLIC
Commercially, garlic is stored near 32 degrees F. However, most home refrigerators are too warm for ideal long-term storage of garlic. Instead, store in a cool, dry, well-ventilated place in well-ventilated containers such as mesh bags. Storage life is 3 to 5 months under cool (60 degree F) dry, dark conditions.
FREEZING GARLIC
Garlic can be frozen in a number of ways.
1. Chop the garlic, wrap it tightly in a plastic freezer bag or in plastic wrap, and freeze. To use, grate or break off the amount needed.
2. Freeze the garlic unpeeled and remove cloves as needed.
3. Peel the cloves and puree them with oil in a blender or food processor using 2 parts oil to 1 part garlic. The puree will stay soft enough in the freezer to scrape out parts to use in sautéing. Freeze this mixture immediately – do not store it at room temperature. The combination of the low-acid garlic, the exclusion of air (by mixing with oil), and room-temperature storage can support the growth of Clostridium botulinum.
Thanks for the info. Now I have another question. What about garlic powder. We have had some garlic powder for a few years. I never new it expired. I am assuming it is not good now!