General Information: Garlic is a member of the lilly family, as are onions, shallots, leeks and chives. Garlic has a compound bulb made up of individual "cloves", grows in most climates, and has been used for both cooking and medicinal purposes for at least 4000 years, probably much longer. Garlic possesses magical powers, according to the folklore of many regions, and was widely used in charms and spells to protect against evil (e.g. werewolves).

Beginning, possibly, with the ancient Egyptians, garlic has been reputed to help alleviate many medical problems, including: reducing high blood pressure, respiratory problems, and headaches, and to disinfect wounds, kill parasitic worms, and generally maintain health. Sniff crushed garlic to cure hysteria. Olive oil that's been heated with garlic, strained, and cooled can be placed in the ear to help earache.

There is some scientific evidence that allicin, the chemical in garlic that gives it its smell, destroys bacteria, fungus, and yeast. Allicin breaks down with cooking, so cooked garlic and "de-odorized" garlic may lack this chemical. In addition, there's evidence that allicin reduces blood clotting and possibly lowers blood pressure.

As a side note: it's not cost-effective for the major pharmaceutical companies to fund research to determine the effectiveness of naturally occurring substances. Since medical research is extremely expensive, and since naturally occurring pharmacological substances are very difficult to patent and trivial to reproduce, private sources do not tend to fund much research into medicinal uses of normal herbs. Standard ProcessŪ sells Garlic. Each capsule contains 1 clove of garlic.

Garlic is a most remarkable bulb. It can be roasted to a nutty sweetness or minced to a pungent wake-up call. A head of garlic is composed of separate cloves. American garlic has white skin. Mexican and Italian garlic have mauve-colored skins and are milder. Elephant garlic is not a true garlic. Garlic is available year-round.

Geographical Sources
California

Traditional Ethnic Uses
Garlic is used in cuisines throughout the world. It is indispensible in Chinese, Italian, and Mexican foods.

Taste and Aroma
Garlic has a distinctive odor and flavor.

History/Region of Origin
Garlic is native to central Asia, but its use spread across the world more than 5000 years ago, before recorded history. It was worshipped by the Egyptians and fed to workers building the Gread Pyramid at Giza, about 2600 BC. Greek athletes ate it to build their strength. Garlic came to the Western Hemisphere with some of the first European explorers, and its use spread rapidly. In the United States it was first cultivated in New Orleans by French settlers. Missionaries brought it to California, where it is grown today.

Suggested Uses
Use Minced Garlic or Garlic Chips in pasta sauces, stews, and soups. Mix with oil and vinegar and Italian spices to make salads salad dressing. Garlic Powder can be used in marinades, or mixed with herbs and rubbed into {recipesrecipespoultry} poultry, pork, or beef before cooking.

Selection and Storage: Pick heads that are firm. Do not buy garlic that has green growth. Also, avoid any garlic that appears musty. Squeeze garlic heads. If one of the cloves yields, it is past its prime. Place it in a cool dark bin.

Preparation and Cooking Tips: Remove cloves from the head. Press the flat of a knife onto clove to loosen skin. When oils are released through cutting, garlic is strongest. To roast garlic, break up a head of garlic into cloves. Do not peel, but slice off wide end of each clove. Place garlic on a double layer of aluminum foil. Drizzle with olive oil and seal tightly. Bake in a 350 degree F oven for 15 minutes. Slip tender cloves from their skins and mash. Good on toasted French bread or in mashed potatoes.

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