Garlic is one of the most well known, and most beloved, spices in the world. It is sold in heads, comprised of individual cloves that are separated by skin. Australian garlic can have purple to white skin and offers a rich, deep flavour. It can be eaten raw or cooked. Raw garlic can be used in dips, oils and salad dressings. Cooked garlic has a milder flavour and is commonly added to pasta sauce, curries and casseroles. Garlic is available year-round.
Choose heads of garlic that are firm and have no blemishes or soft cloves. Avoid heads with dark, powdery patches under the skin. Garlic can be stored in a cool, dry place for up to two months.
Did you know? Garlic has been well known and widely used since ancient times for medicinal uses. There are records of its use by herbalists in China, Greece, Egypt and even early Mesopotamia. Garlic is reported to have impressive antibiotic and anti-fungal properties. It is also full of helpful antioxidants. Studies show that countries who use large amounts of garlic in their cuisine have lower cancer rates than countries who do not.