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Garlic — product description on

Garlic — one of the most popular seasonings in the world: there are more than three hundred varieties of garlic, and they know it almost all over the world.

Garlic bulbs and green sprouts (feathers) are eaten raw, added to salads, soups, stews, pickles and marinades.

Garlic — one of the most popular seasonings in the world: there are more than three hundred varieties of garlic, and they know it almost all over the world.

Garlic bulbs and green sprouts (feathers) are eaten raw, added to salads, soups, stews, pickles and marinades.

Garlic is a highly productive plant, as it is widespread, takes very little space on the garden and grows not from seeds, but from individual cloves, which in each bulb is from 5 to 20.

Garlic starts up straight as an arrow, a tubular, hard and smooth stem, the height of which can reach a meter, has flat leaves extending from the stem and flaring almost at a right angle.

Garlic is the oldest cultivated plant that has been cultivated since the times of the Neolithic.

The vast space from Afghanistan and north-west of Tibet to the southern borders of Russia and the western border of China — this vast territory has the right to call itself the birthplace of garlic, here it is everywhere found in the wild.

From this crossroads of civilizations, garlic has spread almost all over the world, because this amazing plant can take root in all regions, except perhaps the Arctic and the equatorial jungle.

Many historical events are somehow connected with garlic. It is known, for example, that the very first strike in the world occurred during the construction of the Egyptian pyramids: the slaves rebelled because of the delay in their portion of garlic. During the flight from Egypt, the Jews mourned their plight because of the absence of the usual food, including garlic.

The troops of Alexander of Macedonian introduced garlic to India, where it was used primarily as a medicine.

Pythagoras called garlic «king of seasoning«.

And the Romans, and the Greeks, and the Assyrians, and the Arabs, and the Jews, and the Egyptians — all, without exception, cultivated garlic, considering it necessary to maintain strength, combat many diseases, and even endowing with magical and ritual properties.

Garlic was brought to Russia approximately in the 11th century from Byzantium, and it quickly won universal love.

The strong smell that inevitably accompanies the consumption of garlic is due to the presence of sulfur.

It is because of this that garlic was practically never used in the prim of English cuisine of the Victorian era.

Garlic has the ability to exert a bactericidal effect on the body, killing pathogenic bacteria, not only in raw but also in thermally processed form.

Garlic, on the whole, is fantastically beneficial. This is an excellent remedy for many, in the first place, colds: it contains a lot of phytoncides and allicin — a special substance that destroys pathogenic microbes in the human body. At the same time, if the onion is capable of harming the gastric mucosa, causing burning in it, then even the ulcer can eat garlic: the sensation is felt only in the mouth.

In garlic bulbs, there are essential and fatty oils, allin glycoside, vitamins B and C, carbohydrates, magnesium, calcium, phosphorus, chlorine, iodine and other trace elements.

Garlic lowers blood pressure, normalizes metabolism, helps to eliminate excess cholesterol.

Especially tasty young garlic (it ripens in May-June — depending on the region). Its fresh green arrows and milky-white slices, which have not yet had time to acquire a sharp garlic taste and smell, are replete with the very vitamins and microelements that our body suffers from the shortage of most in winter and spring.

The age of young garlic is very short: two or three weeks pass and the heads begin to become covered with coarse skin, and the green loses its tenderness.

Today there are about 300 varieties of garlic. There are sharp and sweet varieties. Sharp are common in northern and mid-wide, sweet — in the south.

Southern sweet garlic varieties have a delicate aroma and are devoid of the urgency of spicy varieties. In the West, sold very large heads of garlic, which are called elephant, Spanish garlic or rokambol.

In fact, this is not garlic, but the so-called hair-bow, which is found on the European territory of Russia in the wild. The onions of elephant garlic are very fragrant and have a mild garlic taste. But small garlic bulbs without cloves, which appeared on the market a few years ago, are real garlic, derived by Chinese breeders.

One head corresponds to about 5 cloves of regular garlic.

Fresh garlic is a spicy additive for a variety of dishes: salads, sauces, dipes, snacks and seasonings.

It is added to soups and vegetable dishes, it goes well with meat, especially with lamb, fish and poultry.

It can be salted and pickled, and the arrows of garlic are also used for this purpose.

It is also an important ingredient in various vegetable and mushroom preparations.

Garlic cloves lend themselves well to drying, after which they are crushed into fine powder, flattened into flakes or crushed, resulting in a very popular seasoning.

Finely ground dried garlic in combination with sea salt — garlic salt — used for rubbing meat before baking or used to enhance the taste of vegetable dishes.

Garlic is an important ingredient of dishes in the most diverse cuisines of the world, it is widely used in Africa, in the East, in Asia.

In Korea, garlic heads cook in a certain way at high temperatures and get an original product, the so-called «black garlicWith a sweet taste.

Sauce is very popular on the northern coast of the Mediterranean. aioli, consisting mainly of garlic and olive oil.

Young garlic ripens in May and June — depending on the region.

But there is garlic on sale all year round.

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