Garlic, a member of the onion family, has a culinary history that goes back thousands of years in the area of Central Asia where it originated. Garlic was frequently found in Mediterranean diets. It was commonly eaten by ancient Egyptians as well as ancient Roman and Greek soldiers, sailors and rural class families. However, garlic was rarely used in Britain and this lack of fondness for it was brought to America by early English settlers. It was over three hundred years before the bulb gained favour in North American cuisine most likely due to the influence of foods introduced by later immigrants such as Italian and Greek. In addition, garlic has roots in superstition of many cultures as it is reputed to ward off evil and bring good luck.
Although garlic is easily cultivated and grown all year in mild climates, 80% of the world’s supply is provided by China. In the United States, the largest site for producing garlic is Gilroy California which calls itself the “Garlic Capital of the World”. The bulb is the most commonly digested part of the plant; however, the stems which have a milder taste can also be eaten. If harvested early in their growth cycle, they are referred to as green garlic and look much like green onions. As the plant matures, the flower bud known as the scape is removed so that the bulb becomes the plant’s focus. Garlic scapes with their mild flavour can also be eaten either cooked or raw.
There is a significant number of health benefits associated with the ingestion of garlic such as treatment of cardiac disease, cancer and the common cold but no definitive proof has been found to support the claims. Garlic, however, is high in vitamins B6 and C providing some benefit. On the other side, there are some negative aspects such as bad breath and allergies that detract from its use by some people.
Garlic is predominant in many Italian dishes enhancing the flavour by adding its unique taste often in combination with tomatoes and onions. It is added to butter and used to make such appetizers as garlic bread and bruschetta. Asian recipes for stir fries, soups and hotpots often contain chopped up green garlic as an ingredient. Garlic is considered along with ginger and chilies to be part of the holy Chinese trinity of flavours. Many of their dishes such as dry garlic spareribs, garlic chicken and stir fries enjoy the pungent flavour of bulb.
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