Garlic (Allium sativum)

Other Names: Poor Man’s Treacle, Clown’s Treacle, Gousse d’ail

Medicinal Uses: Antioxidant, Cancer prevention, High blood pressure, Respiratory conditions, Lower cholesterol
 
Garlic: (dehydrated) Bulbs of a perennial plant, cousin to the onion and a member of the lily family. Dehydrated garlic is milled to particle sizes ranging from powdered, granulated and ground to minced, chopped and sliced.
 
Fresh, dried and powdered garlic are available in markets throughout the year, however, fresh varieties from Californiaare in season from June through December. Garlic is arranged in a head, called the “bulb,” averaging about 2 inches in height and diameter consisting of numerous small separate cloves. Both the cloves and the entire bulb are encased in paper-like sheathes that can be white, off-white or pinkish. Although garlic cloves have a firm texture, they can be easily cut or crushed. The taste of garlic is like no other-it hits the palate with a hot pungency that is shadowed by a very subtle background sweetness. While elephant garlic has larger cloves, it is more closely related to the leek and therefore does not offer the full health benefits of regular garlic. Mild and aromatic, the first of the new season’s garlic can be eaten raw in dips or marinades, or blanched and roasted for a creamy accompaniment to roast chicken. 
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