The word garlic apparently comes from Old English garleac, meaning "spear leek." Dating back over 6,000 years, it is native to Central Asia, and has long been a staple in Europe, as well as Asia, Africa, and Europe.

Egyptians worshipped garlic and placed clay models of garlic bulbs in the tomb of Tutankhamen. Garlic was so highly-prized, it was even used as currency. Folklore holds that garlic repelled vampires, protected against the Evil Eye, and warded off jealous nymphs said to terrorize pregnant women and engaged maidens. And let us not forget to mention the alleged aphrodisiacal powers of garlic which have been extolled through the ages.

Garlic is not called the "wonder drug " for nothing.  Apparently the same component that gives garlic its strong odour is the one that destroys and inhibits the growth of various bacteria and fungi. It's also believed that it also reduces blood pressure.

The word garlic apparently comes from Old English garleac, meaning "spear leek." Dating back over 6,000 years, it is native to Central Asia, and has long been a staple in Europe, as well as Asia, Africa, and Europe.

Egyptians worshipped garlic and placed clay models of garlic bulbs in the tomb of Tutankhamen. Garlic was so highly-prized, it was even used as currency. Folklore holds that garlic repelled vampires, protected against the Evil Eye, and warded off jealous nymphs said to terrorize pregnant women and engaged maidens. And let us not forget to mention the alleged aphrodisiacal powers of garlic which have been extolled through the ages.

Garlic is not called the "wonder drug " for nothing.  Apparently the same component that gives garlic its strong odour is the one that destroys and inhibits the growth of various bacteria and fungi. It's also believed that it also reduces blood pressure.

Cooked, whole, unpierced cloves barely have any aroma at all, while raw garlic is the strongest in flavour – and the smaller you cut it the stronger the flavour will be. When sautéing garlic, be very careful not to burn it. The flavour turns intensely bitter, and you'll have to start over.

When garlic cloves are cooked or baked whole, the flavour mellows into a sweet, almost nutty flavour that hardly resembles any form of pungency.

Garlic can be used in almost any savoury dish.  I use it in stews, soups, casseroles, salad dressings, with meat, fish and chicken dishes.

If you want a dish to have a more distinctive flavour add the garlic later in the cooking process.  Garlic is never the first ingredient I add as they cook very quickly – it also helps to avoid burning it.

If you are stuck with the smell of garlic on your hands, rub your hands on metal, it will get rid of the smell!

Cooked, whole, unpierced cloves barely have any aroma at all, while raw garlic is the strongest in flavour – and the smaller you cut it the stronger the flavour will be. When sautéing garlic, be very careful not to burn it. The flavour turns intensely bitter, and you'll have to start over.

When garlic cloves are cooked or baked whole, the flavour mellows into a sweet, almost nutty flavour that hardly resembles any form of pungency.

Garlic can be used in almost any savoury dish.  I use it in stews, soups, casseroles, salad dressings, with meat, fish and chicken dishes.

If you want a dish to have a more distinctive flavour add the garlic later in the cooking process.  Garlic is never the first ingredient I add as they cook very quickly – it also helps to avoid burning it.

If you are stuck with the smell of garlic on your hands, rub your hands on metal, it will get rid of the smell!