Garlic has been revered as an offering fit for the gods and despised as a substance suitable only to be fed to hogs. For over 5,000 years garlic has been used as food, medicine, an aphrodisiac, money, and magic potions.
Garlic warded off the evil eye, was hung over doors to protect medieval occupants from evil, gave strength and courage to Greek athletes and warriors, protected maidens and pregnant ladies from evil nymphs, and was rubbed on door frames to keep out blood thirsty vampires. Garlic clove pendants hung around the neck protected you from the sharp horns of a bull, warded off local witches, kept away the black plague, and even prevented others from passing you (or your horse) in a race.
Garlic is resilient and long-standing; a pungent member of the lily family that deserves respect! Garlic is one of those staples that always stays in your kitchen. I personally keep a jar of minced garlic in the fridge as well as a fresh bulb on the counter. If you stay ready, you don’t have to get ready.
Because of garlic’s wondrous flavor and medicinal value, there has been controversy surrounding where it originates from. I guess different regions of the world want bragging rights. Several different sources say it originated in Central Asia though.
Throughout its journey across the world, dozens of varieties and types are currently cultivated. From Bogatyr to Unadilla, from hardneck to softneck, your garlic options are aplenty. The variations will give you subtle flavor differences and color differences.
Regardless which type of garlic you come across or cultivate, you’re pretty much guaranteed medicinal benefits from this glorious bulb. It’s anti-bacterial, anti-fungal, anti-parasitic, helps regulate cholesterol, purifies the blood, fights off colds, etc .
The Nutrition Facts are according to one clove. There’s actually about 4.47kCal in one, but I’m assuming that since that count is so low it doesn’t register. -shrug-
And for my favorite portion of these posts: the recipes! This one’s a savory brunch dish from Chef Courtnee Futch. Chef Courtnee uses fresh garlic in her Moroccan Spiced Meatballs & Buttermilk Parm Grits. I was sold by every word in the title of this dish. Check out the video below on how to make.
”Origin and History of Garlic,” Grey Duck Garlic.
”7 Surprising Health Benefits of Garlic,” NDTV Food.