Garlic In Kitchens And Traditions Around The World

A bulb with a big reputation

Garlic is so common that it is easy to forget how remarkable it is. Allium sativum is a bulb plant related to onions, leeks, shallots and chives. Below the ground it forms a bulb made up of separate segments called cloves, wrapped in papery skin. Above the ground it sends up flat green leaves and, in some varieties, a curling flower stalk known as a scape.

The scent is the first thing you notice. Crush a clove and the aroma fills the room within seconds. That sharpness fades with cooking, turning mellow, sweet and nutty when garlic is roasted slowly.

Where garlic comes from

Garlic is believed to have originated in Central Asia, and it spread from there across the world along trade routes. It was grown in ancient Egypt, appears in the writings of the Greeks and Romans, and became a cornerstone of cooking in Asia, the Mediterranean, the Middle East, Africa and the Americas.

Today it is grown on every continent except Antarctica. It prefers well-drained soil and a cool start to the season. Many home gardeners plant cloves in autumn and harvest the bulbs the following summer, which makes it one of the easier crops to try.

• Hardneck types, which send up a flower stalk and often have bold flavour
• Softneck types, which store well and are common in shops
• Elephant garlic, which is milder and is actually closer to a leek
• Black garlic, which is aged slowly until it turns dark and sweet

Growing and storing garlic at home

One reason garlic is so widely loved is that it is forgiving. A single clove pressed into the soil in autumn becomes a full bulb by the following summer. Green shoots appear in early spring, and the leaves yellow and fall over when the bulbs are ready to lift. Gardeners often hang the bulbs in a dry, airy place for a few weeks so the skins turn papery.

If you buy garlic rather than grow it, choose firm bulbs with tight, dry skins. Avoid any that feel soft or that have started sprouting. Store them in a cool, dark spot with some air around them, such as a basket or a mesh bag, rather than in the refrigerator or a sealed container.

Fresh garlic is at its best within a few months of harvest. As the bulbs age, the cloves may sprout a green shoot in the middle. That shoot is harmless but can taste sharper, so some cooks remove it before chopping.

Garlic across kitchens

Few ingredients cross borders as easily. Italian cooks start sauces with gently sizzling garlic in oil. Korean kitchens use it in kimchi and marinades. Spanish tapas bars serve it in sizzling prawns. Indian cooking pairs it with ginger as the base of countless dishes, and Middle Eastern cuisines whip it into creamy sauces.

Home cooks know a few useful tricks. Chop it finely if you want a bold flavour and leave cloves whole for a gentler one. Let crushed garlic sit for a few minutes before it hits the heat, which many cooks say gives a fuller aroma. Add it late in the pan, because it can turn bitter if browned too far.

Garlic in a balanced, flavourful plate

Garlic is a good example of how seasoning can make healthy-looking food genuinely enjoyable. A plate of plain steamed vegetables is a different thing once it meets a spoonful of garlicky olive oil. A bowl of soup turns from ordinary to memorable with a few sliced cloves.

For people who like to stay active in their forties, fifties and sixties, flavour matters. Meals that taste good are meals you look forward to, and that makes regular, balanced eating easier to keep up.

Here is a simple weeknight idea. Warm a little oil, add sliced garlic until just fragrant, toss in whatever greens you have and finish with a squeeze of lemon. It takes about five minutes.

Garlic in tradition and folklore

Garlic has an extensive place in folklore. It appears in tales across Europe as a charm against imagined dangers, and in many cultures it was hung in doorways or worn as part of customs. It was also traditionally used in home herbal practice in several regions.

As with other plants in this series, the key phrase is traditionally used. It describes what people have done through history, and not any specific effect on the body. We keep our descriptions on the plant, the kitchen and the culture.

What garlic looks like on a label

On a supplement label, garlic may appear as Garlic, sometimes with the part used, such as bulb. It may be a dried powder or a prepared extract. If you have ever noticed a distinctive smell around a garlic product, that is simply the plant itself.

According to the brand, Honey Vital includes Garlic as part of its botanical blend, which also features Hawthorn, Juniper Berry, Olive Leaf, Green Tea and Hibiscus. The capsules also include B vitamins and Vitamin C. Each bottle holds 60 capsules, and the brand describes the formula as a natural daily wellness formula for active adults.

Amounts and suggested use are given in the Supplement Facts on the bottle label. This article intentionally does not repeat them.

Bringing garlic into your daily routine, the tasty way

Whatever you decide about supplements, the kitchen is a good place to enjoy garlic. A few ideas that fit an active lifestyle follow.

Roast a whole bulb in the oven and spread the soft cloves on toast. Stir finely chopped garlic into a pan of seasonal vegetables. Make a simple dressing with oil, lemon and a crushed clove. Add sliced garlic to a pot of lentils or beans. These small habits make a balanced plate more flavourful and cost very little effort.

If you walk to the market, you can even pick up a few local bulbs. Fresh garlic from a nearby grower has a lively, sweet aroma that is hard to match.