Prep Method: Aging
Updated October 27th, 2022
Garlic is a close relative of the onion, shallot, leek, chive, Welsh onion and Chinese onion family. It's a species of bulbous flowering plant in the genus Allium family.
How to buy garlic:
Look for garlic bulbs that have plump, firm cloves with the papery outer sheath intact. Avoid garlic that is soft, spongy or shriveled.
To store garlic:
Keep bulbs in a cool, dry place. Do not refrigerate. Garlic needs air circulation so you shouldn't store it in a plastic bag. A small wicker basket can keep garlic convenient for use and attractive on a kitchen countertop.
To remove garlic odor from your hands, rinse your hands with fresh lemon juice or scrub with a bit of salt, then rinse with cool water.
To freshen your breath after eating garlic, chew on a sprig of fresh parsley.
The longer you cook garlic, the milder it becomes.
When frying garlic, be careful not to burn it. Burnt garlic will have a bitter taste and ruin the taste of your food. Your best bet is to discard it and start again.
Garlic can benefit the heart, brain, and other organs. It reduces risk factors, such as blood pressure, cholesterol, and heavy metal toxicity, which can help people live longer. Garlic is also a rich source of antioxidants and nutrients, and it boosts the immune system as well.
Garlic on empty stomach is very effective for preventing and curing different diseases. Studies have shown that garlic, if eaten on an empty stomach, acts as a powerful antibiotic.
It is more effective when you eat it before breakfast because bacteria is exposed and cannot defend itself from succumbing to the garlic's power.
Pregnant women or lactating mothers should avoid eating garlic during this period. For pregnant women, it may induce labour. Nursing mothers should avoid it as it alters the taste of breast milk.
Usually found in the Vegetable Aisle.