Botanical name: Allium sativum.
Revered in Egypt for its medicinal qualities, and prized in Italian, Asian, and Indian cooking, garlic has been called “the stinking rose” for good reason. Closely related to the onion, it’s a bulbous root with an undeniably fragrant pungency. It was mentioned in historical documents that date back 5,000 years ago, before its fame permeated the rest of the known world.
Today, China, South Korea, India, Spain, and the U.S. are foremost in garlic production. Not only does it lend a delicious complexity to foods, it claims legitimate beneficence for dozens of different maladies.
Fresh garlic has nutritional benefits superior to that of any kind of processing, such as minced and refrigerated, or dried in flakes. Whole garlic bulbs will keep fresh for about a month if stored properly, preferably away from sunlight in an uncovered container.
Publicado en Blog