Garlic: a bulb of spice twice as nice
Garlic: a bulb of spice twice as nice
The word garlic comes from the Old English word “garleac'', which means “spear leek''. Dating back more than 6,000 years, it originated in Central Asia and has long been a staple of the Mediterranean region.
It is also used frequently in Asia, Africa and Europe. It is now widely grown in India, China, Philippines, Brazil and Mexico. Early Egyptians worshipped garlic and placed clay models of garlic bulbs in tombs. It was even used as currency.
According to folklore, garlic repels vampires and wards off the evil eye. Garlic also has strong aphrodisiac powers. However, it can leave a bad smell — nothing that a little parsley cannot take care of.
Medicinal uses
Garlic is useful in the treatment of asthma, bronchial congestion, arteriosclerosis, liver and gall bladder problems. It is also good for the heart, helps improve digestion and treat skin diseases, piles and cough.
Garlic is a rejuvenator. It is absorbed by the skin and removes toxins, revitalises blood, stimulates circulation and normalises intestinal flora.
It is also used to treat: Chest diseases
Boil 1g garlic, 250ml milk and 1 litre water till the volume reduces to one fourth. This is prescribed three times a day to treat tuberculosis and pneumonia.
Bronchial diseases
Add 3 cloves of garlic to milk and boil. Take this every night to treat asthma.
Intestinal disinfectant
It cures infectious diseases and inflammations of the stomach and intestine. It also expels worms and treats colitis and dysentery.
Blood pressure
Garlic lowers blood pressure and normalises the heart rate. It also helps reduce dizziness, breathlessness and flatulence (three garlic capsules per day).
Rheumatism
Three garlic capsules taken per day and garlic paste rubbed on affected parts help treat rheumatism.
Heart friendly
Garlic lowers cholesterol levels and helps prevent heart attacks.
Anticancerous
It retards tumour growth.
Dermatological diseases
Garlic helps clear skin spots, pimples, eczema, etc.
Weight control
Allicin in garlic prevents weight gain.
Physiological effects
- Garlic helps reduce plaque within the arterial system.
n It lowers or helps to regulate blood sugar. - Garlic helps prevent formation of blood clots, reducing the risk of strokes.
- The spice helps remove metals such as lead and mercury from the body.
- Raw garlic can kill certain strains of bacteria.
- It has antifungal and antiviral properties.
- Garlic reduces infections.
Cooking tips
Raw garlic cloves, finely chopped, yields a strong flavour. When cloves are cooked whole, they lend a sweet flavour. This makes it a great addition to desserts.
When sautéing garlic, be careful not to burn it as it turns bitter. The smaller you cut garlic, the stronger the flavour will be.
Gold potatoes with garlic
- 1/4 cup olive oil
- Salt and pepper
- 2 pounds small Yukon Gold potatoes, halved
- 6 garlic cloves, medium, thinly sliced
- 2tbs flat-leaf parsley, finely chopped
Preheat the oven to 400°F. Brush a baking sheet with 1 tbs oil and sprinkle with salt and pepper. Arrange the potatoes on the baking sheet, cut side down and bake for 45 minutes until crisp and golden brown.
Transfer to a bowl. Heat the remaining 3 tbs oil in a large skillet. Add the garlic and cook over low heat, stirring until crisp and brown. Pour the garlic and oil over the potatoes, add the parsley and toss. Season with salt and pepper and serve.
Classic chicken soup
- 2 cups celery ribs, sliced
- 2 cups carrots, sliced
- 1 cup onion, chopped
- 1tbs olive oil
- 2tbs garlic, minced
- 3 quarts chicken stock with roasted vegetables
- 4 chicken breast halves with ribs, cooked, chopped
- 2tbs dill weed, chopped
- 2 cups white rice, uncooked, long-grain
- Salt and pepper
In the bottom of a pot, cook the celery, carrots and onion in olive oil until soft and beginning to brown. Add the garlic and cook for five minutes.
Pour chicken stock into it. Simmer for 20-30 minutes. Add cooked chicken pieces, dill and rice to it. Cover and cook for 15-20 minutes. Season with salt and pepper.
Winter vegetable soup
- 6 cups water
- 3tbs extra-virgin olive oil
- Salt to taste
- 1 onion, medium, cut into 1/4-inch dice
- 2 potatoes, peeled and cut into 1/4-inch dice
- 3 leeks, white and pale green parts only, thinly sliced
- 3 to 4 carrots, peeled and cut into 1/4-inch dice
- 3 parsnips, peeled and cut into 1/4-inch dice
- 2 turnips, peeled and cut into 1/4-inch dice
- 1 celery root, small, peeled and cut into 1/4-inch dice
- 1 fennel bulb, small, cored and cut into 1/4-inch dice
- 2 cloves garlic, smashed
- Pepper, freshly ground
In a saucepan, bring the water, 2 tbs olive oil and salt to boil. Add the vegetables and garlic. Simmer, half-covered, until the vegetables are tender, for about 30-35 minutes.
Pepper liberally. Ladle into bowls and drizzle 1/2 tsp of the remaining olive oil over each serving.
Garlic mayo
- 1/3 cup olive oil
- 1 egg
- 4-7 garlic cloves to taste
- 1/4tsp dry mustard
- 1tbs lemon juice
- Sugar
- Salt and pepper to taste
- 2/3 cup olive oil
Place everything (except 2/3 cup olive oil) in the bowl of a food processor. Purée for a minute. With the motor running, drizzle olive oil down the chute in a slow stream. Stop when mixture is thick and emulsified. Do not overprocess. Add 1 tsp hot water, pulsing to blend in. Refrigerate leftovers and use within seven days.
Garlic halloumi
- 500g halloumi cheese
- Olive oil
- 6 cloves garlic
- Basil
Preheat oven for 20 minutes. Place sliced garlic at the bottom of a pan and put the sliced cheese on it, with a sprig of basil on each. Spray with olive oil.
Sprinkle red pepper on the cheese and place in the oven. If, after 15 minutes, the sides are beginning to brown, grill it for 5-7 minutes to brown the top of the cheese.
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