About Garlic
- Garlic is mainly divided into two groups---softneck and hardneck. Softneck varieties are most commonly purchased in grocery stores and markets around the world. Softneck varieties keep for a long time and can easily be stored in a cool cupboard for weeks after being picked. Silverskin and artichoke are the most popular types of softneck garlic. The silverskin has a more robust flavor and sports several cloves around one scape. The artichoke is a milder garlic and can often be spotted with purple blotches.
Hardneck varieties are unique looking. They are often referred to as snake garlic due to their coiled scape, and they often have less of a bulb wrapper then softneck varieties--giving them a shorter shelf life. Rocambole, porcelain and purple stripe are types of hardneck garlics. Rocambole holds several cloves in the bulb that are typically tan in color. The porcelain has very few bulbs, but makes up for it by being a large size. The purple stripe has a striking purple color that separates it from other garlic types. - Cooking with garlic is essential in meals for many different cultures. Fresh garlic is initially removed from its bulb and then the papery skin. The garlic has a cluster appearance in which each small clove is easily removed from the bulb for cooking. Another small skin is removed and the ends are discarded---revealing a smooth, shiny, woody seed that can be both slippery and sticky at the same time. Oils are often released at this point and can leave a pungent aroma behind on fingers and hands. Garlic is either roasted whole or it can be chopped, diced or crushed. If garlic is cooked whole, the result is a sweeter, less poignant taste. The finer the chopped garlic, the stronger it will taste. Garlic can be made into cooking oils as well as powder, giving it a longer shelf life than fresh varieties. Garlic powder is widely used and sprinkled on bread, noodles, pastas, meat and poultry.
- Garlic can easily be grown in most zones after the threat of frost has passed. Garlic is grown from the cloves themselves. A few bunches of store-bought garlic can also be turned into seeds for a larger garlic crop. The cloves within the bulb are used as the seeds. These should be planted individually about four inches apart. Keeping weeds away from scapes will assure a healthy growth. Each clove can create a bulb with around twenty or more cloves, making multiplying garlic quick and easy. Garlic is harvested after the plant has browned and started to die off---the bulbs can then be removed to reveal the cloves inside. The garlic bulb should be allowed to dry for a week or so before consuming the cloves; this will assure maturity.
- The health benefits of digesting garlic are plentiful. While many people incorporate garlic into their everyday menu to increase health, some take supplements that offer a stronger dose and a steady flow of nutrients. Garlic is known for its claim to help reduce cholesterol and benefit the cardiovascular system. Garlic also gives off antioxidants that are said to help the skin resist rapid aging. Folklore has indicated the garlic can be used to treat acne, the common cold and also serve as a mosquito repellent. Raw garlic serves as antibiotic and helps to fight off minor infections.
- Even though garlic is considered all natural and a pure food, it should be taken in moderation and under a physician's supervision. Some garlic doses can have devastating effects to those who consume a great deal of it. It can thin the blood, which can be life altering if someone takes too much garlic while on an anti-coagulant or blood thinner. Prolonged use can also result in indigestion and acid reflux. Allergies can also occur, in which symptoms include high temperature, headache and skin irritation or hives. Lastly, garlic produces bad breath due to its strong oils---this can easily remedied by chewing or rubbing on fresh parsley.