Garlic has been used throughout history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. The cloves are used for cloning, consumption (raw or cooked), or medicinal purposes. The leaves, stems, and flowers on the head are also edible and are most often consumed while immature and still tender. The papery, protective leaves of “skin” over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable.

Consumer garlic can come in many formats, including fresh, frozen, dried and shelf stable products. Due to the fact that shelf stable garlic is often derived from dehydrated garlic and then packed in preservatives , the pungent flavor is often compromised. A newer product uses compacted cubes which are then frozen, claiming to retain flavor better.

Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. It is a fundamental component in many or most dishes of various regions. The flavour varies in intensity and aroma with the different cooking methods. Garlic may be applied to breads to create a variety of classic dishes such as garlic bread, garlic toast, bruschetta, crostini and canapé. Oils are often flavored with garlic cloves. These infused oils are used to season all categories of vegetables, meats, breads and pasta.

The leaves are long, narrow and flat like grass. The bulb (the only part eaten) is of a compound nature, consisting of numerous bulblets, known technically as ‘cloves,’ grouped together between the membranous scales and enclosed within a whitish skin, which holds them as in a sac.

Garlic is often applied to indolent tumors, ulcerated surfaces and wounds. A poultice of the bulb is used for scrofulous sores and ringworm. A clove of Garlic when introduced into the ear passage gives relief of earache. It is locally used in sciatica, paralysis and neuralgic pains. Raw Garlic juice is inhaled in whooping cough and pulmonary tuberculosis.

Garlic has been used throughout history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. The cloves are used for cloning, consumption (raw or cooked), or medicinal purposes. The leaves, stems, and flowers on the head are also edible and are most often consumed while immature and still tender. The papery, protective leaves of “skin” over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable.

Consumer garlic can come in many formats, including fresh, frozen, dried and shelf stable products. Due to the fact that shelf stable garlic is often derived from dehydrated garlic and then packed in preservatives , the pungent flavor is often compromised. A newer product uses compacted cubes which are then frozen, claiming to retain flavor better.

Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. It is a fundamental component in many or most dishes of various regions. The flavour varies in intensity and aroma with the different cooking methods. Garlic may be applied to breads to create a variety of classic dishes such as garlic bread, garlic toast, bruschetta, crostini and canapé. Oils are often flavored with garlic cloves. These infused oils are used to season all categories of vegetables, meats, breads and pasta.

The leaves are long, narrow and flat like grass. The bulb (the only part eaten) is of a compound nature, consisting of numerous bulblets, known technically as ‘cloves,’ grouped together between the membranous scales and enclosed within a whitish skin, which holds them as in a sac.

Garlic is often applied to indolent tumors, ulcerated surfaces and wounds. A poultice of the bulb is used for scrofulous sores and ringworm. A clove of Garlic when introduced into the ear passage gives relief of earache. It is locally used in sciatica, paralysis and neuralgic pains. Raw Garlic juice is inhaled in whooping cough and pulmonary tuberculosis.