I had a flatmate once who would chew on bulbs of raw garlic. Some people might have found that strange, or be repulsed by the odour. Not me. Being a fellow lover of garlic when the familiar smell began to waft around the house I was delighted by it. Though I haven't gotten to the raw bulb chewing stage myself I do love to add minced garlic to just about everything when cooking. And it turns out this is a culinary habit that is not only a sales goldmine for the chewing gum companies, but good for our health too.So what is garlic? Garlic is a bulbous plant with the official name Allium Sativum; and is a species of the onion genus. It is widely used around the world in cooking as a seasoning or condiment adn is available in many forms - fresh, frozen, dried, fermented and minced in tubes or jars.
Why does it deserve to wear a cape? Allicin, the active ingredient released when garlic is crushed, simulates our immune system; helping us to fight illness, bacteria and viruses. It also takes care of our heart by dilating blood vessels to lower blood pressure. And if that isn't enough it could actually save your life - the active component of allyl sulphur, slows the growth of cancer cells.
What can I do with it? So many things! As a cooking ingredient garlic can be added to just about anything. For a whole bunch delicious looking recipes that feature garlic click here.
Where can I get it and how much will it cost me? You can buy garlic at your local harvest market, supermarket, grocer, health food store or grow your own! The fresh stuff is currently retailing at Woolworths for around $19 a kilo and you can buy a 250g container of homebrand minced garlic for $1.39.
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