Description: Part of the lily, or allium, family, of which onions are also a member, garlic is one of the most indispensable ingredients around, and plays a central role in Mediterranean and Asian cookery. A bulb composed of many individual cloves enclosed in a thin white, mauve or purple skin, it’s quite fiery, pungent and crunchy when raw. As it cooks it becomes more mellow and creamy.
It’s mainly available dried, but fresh (also known as ‘wet’ or ‘green’) garlic, which has a mild flavour, can also be found in some stores in season.
Dried garlic is sold either loose, in bunches or plaited into strings; generally speaking, the smaller the bulb, the stronger the flavour. Solo garlic (just one large clove) and the large-bulbed elephant garlic are also available, though the latter is, in fact, more closely related to the leek, and has a very mild flavour and soft texture.
Health Benefits
1. Contains compounds with medicinal properties
Much of garlic’s therapeutic acclaim is down to an active compound called allicin. This sulphur-containing compound gives garlic its pungent smell and distinctive taste. Luckily for us cooks, the action of chopping or crushing stimulates the production of allicin. But, it is thought that the application of heat may inhibit some of the perceived medicinal properties, making it best to add garlic late in the cooking process.
2. May reduce the risk of heart attacks
Much research has focused on garlic’s potential in reducing the risk of heart disease and helping to manage cholesterol levels. Several studies suggest that garlic makes platelets (the cells involved in blood clotting) less likely to clump together and accumulate on artery walls; this means garlic acts like an anticoagulant and by so doing reduces the risk of heart attacks.
Garlic may also lower blood pressure through its ability to widen blood vessels, allowing blood to flow more freely.
3. May have anti-cancer properties
The sulphurous compounds in garlic have been studied for their ability to inhibit cancerous cells and block tumours. That said, much of the evidence for garlic in relation to colon, prostate, oesophageal and renal cancer is observational, with only small numbers of subjects included in the studies. As a result, the effect garlic has in relation to cancer remains uncertain and more studies are needed.
4. Has antimicrobial and antifungal properties
Garlic has a long history of use as an infection fighter against viruses, bacteria and fungi. It has been referred to as ‘Russian penicillin’ to denote its antibacterial properties, which is once again attributed to the compound allicin. Some skin conditions, such as warts and insect bites, may also respond to garlic oil or a crushed raw garlic clove.
5. May support bone health
Animal studies suggest garlic may minimise bone loss by increasing oestrogen levels in female rodents. A study in post-menopausal women found a similar effect when a daily dose of dry garlic extract (equivalent to 2g of raw garlic) was consumed.
Studies also suggest the consumption of garlic may give some relief from the inflammatory symptoms of osteoarthritis.
Locations of Harvest
Time Period of Harvest
Harvest Process: Garlic grows best with full, direct sun and loose, fertile, well-drained soil. Abundant harvests depend on solid plant nutrition. Unlike vegetables grown from seeds or plants, garlic is grown from single cloves — the same cloves you use in cooking. Each clove grows into a full head. Farmers plant garlic cloves 1 to 2 inches deep in warm climates or 3 to 4 inches deep farther north. They place the flat, rooting plate down into the soil so the pointy end of the clove sticks up. When stems turn yellow and fall over, and the bottom few leaves turn brown, it’s harvest time. Farmers will carefully dig their garlic bulbs and keep the stems intact. To maximize storage life, they “cure” the harvest in a warm, dry, shaded area with good ventilation by tying the stems together and hanging garlic to dry or spread out the heads in a single layer.
Dehydration Process: After harvest, the Garlic is then dried using a dehydrator. A dehydrator is an electrical machine that removes the moisture content of Garlic. It is comprised of trays, heating elements, vents, and a fan for circulation. The dehydrator’s heating element raises the temperature inside the machine, the fan evenly circulates the heat and removes the moisture, while the trays hold the Garlic which is to be dehydrated. Once the Garlic has been dehydrated, it is then shredded and compressed into powder.