Garlic
Garlic (Allium sativum) is a bulbous plant that belongs to the same family as onions, chives, shallots, and leeks. The herb is known worldwide for its strong aroma and distinctive flavor, and has been a staple in cuisines around the world for thousands of years. Garlic is therefore widely used in France, the Mediterranean, and Central Europe.
Characteristics of garlic
Like other bulbous plants, garlic stores energy for the winter in an underground bulb, allowing the plant to sprout and flower quickly in spring. The plant grows best in well-drained soil and full sun.
A fresh garlic bulb consists of several firm, thick cloves encased in a papery covering. The exterior should be dry and free of mold or discoloration. Although larger bulbs often contain larger cloves, size says little about quality. Small cloves can also be firm and full of flavor.
The origin of garlic
Garlic is native to Central Asia. From there, it spread to other parts of the world. It is said that garlic was already used in Egypt around 3500 BC. Some believe that the construction of the pyramids would not have been possible without garlic, due to its important role in the workers' diet.
The use of garlic in cooking
Garlic is a versatile seasoning and is used both fresh and dried. You can finely chop it, crush it, or use it in powder form. It complements a wide variety of dishes and is used in sauces, marinades, stews, and soups. From Mediterranean classics to Central European dishes, garlic always adds a special touch.
