It’s April 19, Garlic Day!
Then again, in my household, every day is garlic day – I just love the taste of these pungent cloves, and the fact that it’s good for me is just another reason for celebration.
Garlic, a close relative to onions, shallots, leeks and chives, has been around for a long, long time, dating back about 7000 years, and it has been used for culinary, medicinal and religious purposes in Asia, Africa and Europe. Over the years it has spread to become a truly global herb (or vegetable, depending on your classification).
From a culinary perspective, garlic, both raw or cooked, adds a distinct, pungent flavour that lifts many a dish from the ordinary to the sublime. A staple in mediterranean cooking, it is also popular in many other cooking traditions. Mixing garlic with olive oil, lemon juice and egg yolks produce aioli, a delicious, mayonnaise-like sauce traditionally served with seafood, but also used as an accompaniment to many other dishes.
An interesting, fairly recent development in garlic cuisine is ‘black garlic’ – garlic that has been subjected to an extended fermentation period under high heat. During the fermentation, melanoidin is produced, which is responsible for the garlic cloves turning black. The resultant black garlic , which has a tender, almost jelly-like texture and a rich, tangy molasses-like taste is said to contain double the antioxidants of normal garlic, while not causing the dreaded ‘garlic breath’.
The medicinal benefits of garlic is well documented. It is used to lower cholesterol levels and reduce high blood pressure, and is said to strengthen the body’s immune system and fight fatigue. It has even been credited with preventing some cancers and increasing longevity, and it has been suggested to help regulate blood sugar levels. Garlic is rich in Vitamins A, B1 and C, and contains calcium, magnesium and iron, as well as a range of amino acids.
In addition to it’s medicinal benefits, garlic has also been believed to have spiritual powers. Europeans in the Middle Ages ate garlic to ward off the Black Death, and legend has it that garlic, worn around your neck, hung in windows, or rubbed on chimneys and keyholes, keeps vampires, werewolves and other evil spirits at bay. I suppose this means all vampires and werewolves suffer from ‘Alliumphobia’, which is the fear of garlic.
Delicious in a range of dishes, good for your health and effective at warding off evil spirits – what more can one ask for?