I AM A GARLIC BULB I know, I know, not everyone likes garlic, but I am very tasty and aromatic. There is no other flavour so unique and pungent with a touch of sweetness as me. My name is Georgio Garlic. There are whole books written about me and I am a member of the Allium family - onions are my cousins. I have tons of health-promoting effects with lots of manganese, Vitamin B6 and Vitamin C and I am a good source of selenium.
I am one of the oldest cultivated vegetables in the world and have been around for over 5000 years. The ancient Egyptians bestowed us with sacred qualities and we were placed in the tombs of Pharaohs. We have strength-enhancing qualities and were honoured by the ancient Greeks and Romans. Athletes and soldiers ate us before sporting events and going off to war. By the 6th century BC, garlic was known in both China and India – they used us for therapeutic purposes. Garlic has been a beloved plant in many cultures for both its culinary and medicinal properties. Over the last few years, we have gained unprecedented popularity since researchers have been scientifically validating our numerous health benefits. China, South Korea, India, Spain and the United States are the top commercial producers of garlic. Numerous studies have demonstrated potential benefits of regular garlic consumption on blood pressure and cholesterol levels. We even help to prevent plaque formation in your arteries. I am a very good source of Vitamin C, the body’s primary antioxidant defender, and Vitamin B6 and Selenium, which helps prevent heart disease. Selenium in garlic helps prevent cancer and heavy metal toxicity. I also have manganese, which is another antioxidant. In laboratory studies at the University of Munich, Germany the scientist concluded garlic is a potent remedy against the common cold and The American Journal of Clinical Nutrition said we protect you from lots of different Cancers. I’ve got to tell you even if you don’t like the way I taste you should really give me another try because I am really, really good for you. You could put me in your oil and use me in dressings and marinades or puree me with canned garbanzo beans, olive oil and lemon juice to make quick and easy hummus dip. Cook me with your boiled potatoes and mash me for delicious garlic mashed potatoes – yummy. I have included some really scrumptious recipes for you. February can be a really cold month and you don’t want to get sick – so eat as much garlic as you can and enjoy all the delicious recipes.
Its pungent flavour is due to a chemical reaction that occurs when the garlic cells are broken. The flavour is most intense just after mincing.
By Kathryn Hartwell Page 44
The Newsy Neighbor
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