What are they?
Garlic belongs to the alium family like onions, chives and leeks. It is native to central Asia and Egypt and has been harvested for 5000 years.
Garlic also plays an important part in many Mediterranean and Asian dishes with a fiery taste when raw and a mellow taste when cooked. You can buy dried garlic at any time of the year, but fresh garlic is available from July to the start of October.
This kind of herb, since the ancient times, has been used by slaves in Egypt and athletes in Greece and Roman with the hope that it will bring endurance and strength1.
It is rich in a sulfur compound known as Allicin, which is responsible for its distinct odour and taste. This compound is very helpful to prevent cardiovascular diseases like heart attack and strokes. It also supports the normal blood pressure and enhances the circulation of blood flow.
Garlic help to boot the strength and power of your immune system, which will help our body fight against symptoms of many colds and flues.
How to use them?
- There are plenty of ways you could add garlic to your dishes to bring more flavours and nutrients.
- Starters: For starters, you can make tomato garlic soup or chunky gazpacho with garlic croutons.
- Side dishes: For side dishes and vegetable dishes, you can try to stir-fry garlic with plenty of other vegetables such as broccoli and carrots.
- Main dishes: For main dishes, stuff your chicken with rosemary, lemon and garlic before roasting to have a perfect classic Sunday roast. You can also add garlic to other protein’s dish such as grilled garlic shrimp, spicy steak with garlic and veal with lemon and garlic.
- Add garlic to your classic Italian dishes such as rigatoni with cherry tomatoes and roasted garlic.