Connections: All About Garlic
By Nancy Yergin, MS,
RD, LDN, Forest County Penn State Extension
You
can always tell what season it is by the clutter accumulated on my back
porch. March is boot time, April is boot and mud time, May brings in
crumpled seed packets and tillage tools, while June shows itself by potted
perennial plants and crocks of flowers for Farmers Market. This month the
debris smells of garlic, so it must be July.
Last fall I went to a garlic festival up in Cuba, New
York and when I returned I planted a pound each of two varieties; a purple
tinted hard-neck (Rocombole) and a silvery white soft-neck because I
wanted to make braids. As a consequence, I've got baskets full of heads of
garlic and braids hanging everywhere.
Garlic is an annual bulbous herb native to central Asia.
Known since ancient times and grown for over 5,000 years, this makes it
one of the oldest cultivated plants. Greek athletes consumed garlic as a
stimulant before competitions and soldiers ate it before going into
battle. Garlic traveled to Europe by way of the Crusades and to the New
World as settlers and pioneers brought it with them to flavor their food.
There is compelling research indicating that including
garlic in your diet can be healthful. Historically, garlic was used as an
antiseptic and antibiotic during World War I and researchers have since
discovered that property is due to garlic's allyl sulfide content. Allicin,
yet another phytochemical found in garlic, helps to lower serum
cholesterol levels and blood pressure, and may prevent some cancers.
Whether you choose garlic for its health enhancement or
its taste, it pays to select the best garlic you can find. Right now the
farmers markets are full of fresh local garlic but you can usually find
garlic in some form at most grocery stores. Garlic can be found in flake,
powder, chopped, and paste form. While these preparations are practical,
it is best to use fresh garlic for maximum flavor.
When buying fresh garlic, you should choose plump, firm
heads that are free of sprouts and spots. The skin should be intact. It is
not necessary to refrigerate garlic. It will keep several months at room
temperature when stored in a cool, dry, well-ventilated place. When stored
in hot and humid conditions, the garlic will begin to sprout and turn
moldy. Braided, clustered, or hung in mesh bags, garlic is a great
ingredient to have on hand in your kitchen.
For easy peeling, crush the garlic lightly with the flat
side of a knife, after which the peel should practically come off by
itself. The flavor of garlic is released only when it is cut, crushed, or
chopped; rupturing the skin causes the release of substances that are
activated on contact with air. The more finely the garlic is chopped or
crushed, the stronger its flavor.
For maximum flavor, add the garlic at the end of
cooking; cooking it too long will detract from its flavor. Rich in
starches, garlic can easily burn in the sauté pan. Splash some olive oil
into a pan and cook it briefly. The goal is to lightly cook it until it's
golden. Note that burned garlic and the food it accompanies, will be
bitter. If yours turns brown (burned), you'll need to stop, clean the pan
out, lower the heat and try again.
Questions or comments on this or other columns? Nancy Yergin can be reached via email at
NLY1@PSU.EDU.
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