Garlic has long been hailed for it's numerous benefits to
health. Even old legend tells tales of the strength and courage
garlic provided to those who ate it. It was also known for helping
to keep evil spirits at bay and has been believed to be the
cure-all for the common cold as well as other major health
conditions. Essentially, garlic is a health food that is nutritious
and should be included as part of a healthy diet.
Garlic has a strong flavor and smell which is the result of
sulfur compounds. It is often used for flavoring of various meats
and dishes. It is an extremely popular part of Mediterranean and
Middle East countries as well as in China and India. Americans also
consume a lot of garlic. More than 250 million pounds of garlic are
estimated to be used by Americans each year and with the popularity
of garlic's health benefits, that number is steadily
increasing.
The Varieties of Garlic
While many consumers may think that garlic is garlic, there are
actually around 300 varieties of garlic that is grown worldwide.
California is the leading state for garlic production and an
estimated 90% of American garlic is grown there. Garlic is
harvested in two different time periods - early, which is harvested
during the middle of summer is white or off-white in color. Late
garlic is off-white in color. Other varieties of garlic
include:
American Garlic - has white skin and a strong flavor.
Chileno Garlic - has a reddish colored skin and is
sharp-tasting. This variety of garlic is grown in Mexico.
Green Garlic - has a green color with a long green top and
small whit bulb. Green garlic is harvested young so the flavor is
milder than mature garlic.
Italian Garlic - has a mauve color and has a flavor considered
to be milder than American garlic.
Selecting and Storing Garlic
Consumers can buy garlic all year around. It is available in both
fresh and frozen form. When selecting fresh garlic, look for heads
that are firm to the touch and stay away from soft or wrinkled
cloves. Keep garlic cloves in a cool, dark place but not in the
refrigerator. It will stay good for several weeks. There are clay
holders made to keep garlic fresh for longer periods of time. If
cloves sprout, they are still usable but won't have the same
strength in flavor. Sprouts can be used like chives as an additive
to many dishes.
Using Garlic
Peel the outer layers of skin from the bulb to remove the garlic
cloves for full strength flavor. Whole unpeeled cloves can also be
used for a muted flavor to some dishes. Garlic can be added while
cooking or in a marinade and can be removed before serving the
dish. Garlic can also be crushed, chopped, pressed or pureed. The
more finely you cut the garlic, the stronger its flavor will be.
Don't use the green core of the garlic bulb as it is bitter in
taste. When you cook with garlic, the flavor will be decreased in
strength. The longer its cooked, the more mild it becomes. If
sauteing with garlic, do not overcook it or use too high of a
temperature or the garlic will become bitter tasting.
Recipe for Garlic
Garlic Chicken Adobo
You will need:
* 4 lbs of skinned chicken breast.
* 12 garlic cloves, peeled and sliced in half
* - cup of vinegar.
* - cup of soy sauce.
* - cup of water.
* Coarse ground black pepper, to taste.
To Prepare
Brown the chicken in a large skillet; then drain off the fat.
Add the garlic, soy sauce, vinegar, water and pepper.
Cover and simmer for about 35-40 minutes, until very tender.
Turn the chicken once during this time.
Tisha Kulak Tolar is a writer for Fit4EverYoung.com, where she
writes about bodybuilding,
exercise, general health and
fitness, nutrition and supplements.
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