Garlic is an herb. It is an Allium, and a member of the lily family which includes onions and shallots. Its bulb (head) consists of about ten cloves.
It is indigenous to Central Asia.
Garlic is good for most savory foods including breads. Like lemon and onion, this herb has a far-reaching presence in flavoring foods of the world.
Its use in cooking is dominant in the cuisines of the Mediterranean, Middle East, and Far East regions.
Fresh garlic is best; then pureed, and lastly dried forms including powder, minced/flakes and salts.
Fresh garlic is best at beginning of growing season (late spring). Store firm compact bulbs in a dry cool dry well-ventilated place for up to 3 months.
When cooking with this herb, never burn it -- makes garlic bitter.
It can help lower blood pressure and cholesterol levels. Its antibiotic properties can ward off germs. Studies show that garlic may inhibit growth of cancer cells, especially: colon, prostate, or stomach.
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