[CnD] Garlic

Becky rebeca721 at gmail.com
Sun Feb 12 19:21:15 GMT 2012

Wow that article was interesting.
We were watching the   Doctor oz show and the topic was natural ways to get rid of a  cold.
One method that I remember him talking about was to rub garlic and olive oil on your feet.
There was also a chef who appeared on the  show. He made a hot and sour soup which also prevents u from getting sick. That also had a lot of garlic in it as well

Sent from my iPhone

On Feb 12, 2012, at 9:28 AM, "Rhonda Scott" <earthmagic7 at sbcglobal.net> wrote:

> Garlic
> Garlic is one of the most versatile flavors to ever grace a kitchen. It not
> only tastes wonderful, it's very good for your body. Learn about Mother
> Nature's most precious gift to cooks of all levels of expertise. You
> don't have
> to be dodging vampires to love garlic!
> Garlic (allium sativum) has lovingly been dubbed The Stinking Rose, yet
> it is
> actually a member of the lily (Liliaceae) family and a cousin to onions,
> leeks,
> chives, and shallots. The edible bulb or head of garlic is composed of
> smaller
> cloves. It's a root crop, with the bulb growing underground. Crops are
> harvested in mid-July and hung in sheds to dry before reaching their
> prime in
> late-July/early-August.
> There are over 300 varieties of garlic grown worldwide. American garlic,
> with
> its white, papery skin and strong flavor is one of the most common
> varieties.
> Italian and Mexican garlic, both of which have pink- to purple-colored
> skins,
> are slightly milder-flavored varieties. Elephant garlic (allium
> scorodoprasum),
> which has very large, extremely mild-flavored cloves, is not a true
> garlic, but
> a closer relative to the leek.
> Garlic has long been considered a medicinal food, being used to protect
> against
> plague by monks of the Middle Ages. Hippocrates used garlic vapors to treat
> cervical cancer, and garlic poultices were placed on wounds during World
> War II
> as an inexpensive, and apparently quite effective replacement for
> antibiotics,
> which were scarce during wartime.
> Now science is beginning to prove the medicinal properties of garlic
> that our
> ancestors took for granted. Studies have shown garlic can suppress the
> growth
> of tumors, and is a potent antioxidant good for cardiovascular health. Other
> studies show garlic can reduce LDL or "bad" cholesterol and is a good
> blood-thinning agent to avoid blood clots that could lead to heart attack or
> stroke. All this at only 4 calories per clove!
> Believe it or not, one raw garlic clove, finely minced or pressed
> releases more
> flavor than a dozen cooked whole cloves. When garlic cloves are cooked
> or baked
> whole, the flavor mellows into a sweet, almost nutty flavor that hardly
> resembles any form of pungency. This nutty flavor makes a surprisingly nice
> addition to desserts, such as brownies or even ice cream. Whole, unpierced
> cloves barely have any aroma at all, while raw garlic is the strongest in
> flavor. When sautéing garlic, be very careful not to burn it. The flavor
> turns
> intensely bitter, and you'll have to start over.
> Selection and Storage:
> Choose heads that are firm to the touch, with no nicks or soft cloves.
> If you
> notice dark, powdery patches under the skin, pass it up since it's an
> indication of a common mold which will eventually spoil the flesh. Store
> unpeeled in an open container in a cool, dry place away from other foods. Do
> not refrigerate or freeze unpeeled garlic. As garlic ages, it will begin to
> produce green sprouts in the center of each clove. These infant green
> sprouts
> can be bitter, so discard them before chopping the garlic for your recipe.
> However, if you plant the cloves and let them sprout to a height of
> about six
> inches, you can use the sprouts like chives in salads and such. Properly
> stored
> garlic can keep up to three months.
> To peel a clove, place it on a cutting board on its side, and gently
> press down
> quickly with the flat side of a butcher knife. The skin should then
> easily peel
> off. If you find the skin clinging desperately to the clove,
> congratulations!
> You have fresh garlic. As garlic ages, it shrivels inside the skin,
> making it
> easier to peel.
> Garlic can also be purchased as peeled whole cloves or minced, both
> stored in
> olive or vegetable oil. It's imperative that garlic in oil be stored under
> refrigeration to avoid potentially-deadly bacteria growth. If you use a
> lot of
> garlic and wish to cut your preparation time down, you can also pre-peel and
> store your own in olive oil in the refrigerator, but the best flavor
> will come
> from freshly-peeled cloves. Use garlic powder, garlic salt, and garlic
> extract
> (juice) only as a last resort.
> Source : An e-friend
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