Garlic

Garlic, scientifically known as Allium sativum, is a common feature in kitchens across the globe, valued for its unique taste and numerous health benefits. This aromatic bulb boasts a distinctive flavour and aroma that enhances a wide array of dishes.

Aside from its culinary uses, garlic has a long history of medicinal use. It contains allicin, a compound with antibacterial and antiviral properties, making garlic a popular natural remedy for tackling colds and infections.

In cooking, garlic can be utilised in various forms, including minced, crushed, sliced, or roasted, to infuse its characteristic flavour into soups, sauces, marinades, stir-fries, and more. It complements a range of ingredients, from meats and seafood to vegetables and grains, elevating the overall taste of any dish.

When choosing garlic, opt for bulbs that are firm and plump, with tight, unbroken skins. Avoid bulbs that feel soft, shrivelled, or show signs of mould, as these may indicate spoilage. Store garlic in a cool, dry place, away from direct sunlight, to help prolong its shelf life.

Whether incorporated raw or cooked, garlic stands as a versatile and indispensable ingredient that can elevate the flavour of any meal. Explore different cooking techniques and recipes to uncover the myriad ways to incorporate this flavoursome bulb into your culinary repertoire.