Allium Sativum or garlic is a bulbous vegetable and a member of the onion family.  The bulbs grow beneath the ground; and, the leaves of the plant grow above ground.  Bulbs aren’t true roots, but are generalized as root vegetables in culinary and agricultural realms, as here the term “root vegetable” referrers to any part of a plant that grows underground, that part being edible.  Technically though, the science of Botany distinguishes tuberous roots and taproots from tubers, rhizomes, corms, and bulbs.

Originating thousands of years ago in Central Asia, there are now 2 main types of cultivated garlic.  From those we get 10 varieties and over 600 sub-varieties.  The hard-necked types are rocambole (spicy hot, rich flavor), porcelain (hot, with a very rich and earthy muskiness), purple stripe (full flavored with a mellow aftertaste; great for baking), marbled purple stripe (hot, with a pleasantly lingering aftertaste), and glazed purple stripe (sweet, warm richness and a pleasantly lingering aftertaste).  The soft-necked ones, which were originally derived from hard-necks, are silverskin (rich, mellow garlicky flavor), artichoke (rich and robust garlicky flavor), Creole (sweet, with a warm, full flavor that builds in intensity), Asiatic (hottest flavor, with a pungent and musky aftertaste), and turban (sweet-hot and spicy flavor).  You won’t find most of these at your local supermarket; but, many of these heirloom garlics are available through specialty growers.

Black garlic is relatively new to the U.S., but has long been enjoyed in Asian cuisine.  It’s made by taking whole cloves of regular garlic and letting them ferment at about 150 degrees for a little over a month.  The resulting gourmet taste sensation is described as both savory and sweet.

Elephant garlic (Allium Ampeloprasum) isn’t a true garlic, and is more closely related to leeks than it is to garlic; although, it tastes more like garlic than it does leeks.  Its flavor is milder than that of garlic.

Garlic is an important component of the Mediterranean diet. It has many health benefits.  In a recent study at UCLA, patients taking statin drugs were given either aged garlic extract (AGE) or a placebo for a period of one year.  The placebo group experienced a faster progression of plaque formation than the group on the AGE; and, the garlic taking control group had a 66% reduction in new arterial plaque formation.  It contains allicin, sulfides, manganese, selenium, calcium, vitamin B6, vitamin B1, and vitamin C.  It is an antioxidant, expectorant, carminative, and diaphoretic, and has antimicrobial and antifungal properties.

Research has shown that garlic lowers blood pressure, lowers LDL cholesterol, reduces arterial plaque buildup, reduces inflammation, regulates blood sugar, prevents blood clots from forming, improves iron metabolism, alkalizes blood PH, and helps prevent tumors.  When topically applied, it acts as an antiseptic and promotes healing.  It’s generally recommended to consume at least 2 chopped or crushed cloves per day.

People who are allergic to garlic should avoid it, as it can cause rather sever sensitive reactions.  One unpleasant effect of eating garlic is developing “garlic breath”.  You can reduce this effect somewhat by adding whole milk to your garlic recipe where possible, or by drinking a glass of milk with your meal or directly afterward. It also helps to add fresh parsley to your recipe or just eat a few sprigs.  You can also chew a cardamom pod.  Combining these methods will maximize their effectiveness.  Keep in mind also that too much raw garlic can irritate or even damage the digestive tract.  Consuming one or two thinly sliced raw or lightly cooked cloves per day is best.

This article was originally published on my Harmonia's Notes, Progress Plaza, Eating Wisdom Blog.
http://www.harmoniasnotes.com/notes