Allium sativum is more commonly known as garlic. It is a species in the onion genus. It helps reduce cholesterol, lowers blood pressure and relaxes blood vessels. The bulbs of the garlic are packed with potassium, iron, calcium, magnesium, manganese, zinc, selenium, carotene beta, zea-xanthin, and Vitamin C. It also helps reduce acne and can be used to make glue.
- Technique #1: To loosen the skin of the garlic, take a knife and press it downwards with the flat side of the knife. You can then peel the skin off by hand.
Technique #2: Bash the head if the garlic on your chopping board. This will help loosen the skin. You can then peel the skin off by hand.
- Place the garlic on the chopping board and then place the knife with its flat side facing downwards on the knife. Then crush the garlic by pressing the knife downwards on the garlic.
- Crushing helps release all the flavours of the garlic.
- Technique #1: Slice the garlic lengthwise using the sharp side of your knife.
- Technique #2: Slice the garlic breadthwise using the sharp side of your knife.
- Thin slices get burnt faster so be careful not to burn the slices while cooking.
- Technique #1: To finely chop your garlic cut thin strips from the slices (juliennes) and chop across to get a fine mince.
Technique #2: Crush your garlic and then chop with the sharp side of your knife to get a fine mince. Crushing the garlic will make it easier to chop.
- Using a grater, grate the garlic. This method is used when you want the garlicky flavour in your meal but when you don't want pieces of garlic in your meal.
- Grated garlic burns easily, so be careful not to burn the garlic while cooking.
- There are over 300 varieties of garlic grown throughout the world.
- April 19th is National Garlic Day.
- Garlic is a member of the Lily family, which also includes onions, leek, and shallots.
- Raw, freshly minced garlic has the most health benefits.
- Garlic helps heal wounds faster if applied directly.