September/October 2007
Aubrey Vaughn
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Whole or diced, roasted or raw, garlic is good for your tastebuds and your health!
ISTOCKPHOTO
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Garlic. The word alone stirs the senses with memories of
powerful aromas, zesty flavors and memorable, savory meals. You'd
be hard-pressed to find someone who doesn't enjoy this punchy
allium, and you might be surprised at the range of dishes that are
improved by it. Breads, sauces, appetizers and entrees ? just about
everything short of cheesecake takes on a bold, flavorful taste
with this versatile kitchen staple.
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But garlic does more than add flavor: It's been used for food
and medicinal purposes since at least 3000 B.C., renowned for its
powerful antiviral and antibacterial properties. As the realm of
holistic health has grown, it's now also recommended to help
prevent heart disease (it can lower cholesterol and blood pressure)
and even cancer. In
The Green Pharmacy, James A. Duke, Ph.D.,
suggests garlic to treat allergies, athlete's foot, diabetes,
colds, the flu and more.
You can easily enjoy the numerous benefits of garlic, for the
palate and body, by growing your own this season. Fall is a
terrific time to plant garlic, and come summer you'll be rewarded
with large, flavor-packed heads ready for nibbling, cooking and
preserving.
Garlic is simple to grow. Good soil, full sun and watering every
few days are its main requirements, and garlic doesn't attract many
insects ? it can even deter them from other crops! If the plant
begins to flower, snip the stalk to keep growth energy directed to
the bulb instead. You'll know it's time to harvest when the tops of
the stalks start to brown.
Served as an appetizer, spread on bread, or mixed in mashed
potatoes, one of the simplest, most useful garlic preparations is
roasted garlic. These basic recipes are adapted from Growing
and Using Garlic, by Glenn Andrews.
