Garlic, a primer.

Ahhh Allium sativum! How I love thee.

Garlic (officially Allium sativum) is one of the tastiest, healthiest, most versatile seasonings out there. It is a member of the onion family and is closely related to the regular ol' onion, shallot, leek and chive. (All very delicious and useful I might add)

Garlic has been used medicinally for centuries. It is claimed to have cardiovascular benefits, to help prevent cancer and even help fight the common cold. And the best part is that unlike medicine, garlic is delicious!

When raw, garlic has a strong, sharp flavor. This flavor is accompanied by a smell which is delicious in cooking but tends to be absorbed into skin and other bodily tissue - causing very bad breath and other general smelliness.

Garlic tends to sweeten with cooking. Baked, garlic is very mild with an irresistible combination of sweet and savory flavors.

When cooking with garlic, it is important not to let it burn or turn brown as it will take on a bitter flavor. As a rule when I saute garlic I turn down the heat as soon as I can smell the garlic cooking.

Cutting garlic can be a little tricky or difficult because of the white papery layer that surrounds the clove. The easiest way of dealing with this is to use a smashing technique. Its very easy and fun to do. I made a short video to show you how to do it.



Garlic should be stored in a dark, dry place at room temperature.