The Ultimate Guide to Cooking with Garlic

Garlic is certainly a powerhouse of an ingredient, delivering vibrant flavours with every bite.

Technically speaking, garlic is considered a vegetable. It is a member of the onion family, which also includes shallots, leeks, and chives.

While we typically just use the bulb in cooking, the entire garlic plant is actually edible, including the leaves and flowers. Like its cousin, the onion, garlic grows underground. It is quite a hardy plant, not susceptible to pests, and can be grown in very cold climates.

Garlic is very low in calories, meaning that you’re unlikely to put on too many kilos by enjoying a garlic-rich diet.

Garlic is not particularly nutrient rich. It does contain some levels of manganese, vitamin B6, and vitamin C. However, many nutritionists suggest that garlic is best used as a spice and for flavouring purposes, rather than as a source of nutritional content.

Garlic is often mistaken for a spice, due to its rich and vibrant flavour. Most recipes, therefore, call for the vegetable to be used very sparingly. It is certainly not the kind of vegetable that you would pick up and take a bite out of!

Garlic is sold in a range of different forms. You can purchase it raw, picked, or even as a supplement. Many recipes call for a teaspoon or two from a crushed garlic jar, as the minced form of the vegetable goes well in stir-fries, soups, and pasta dishes.

If you are using raw garlic, be sure to peel the paper skin off first before adding it to your meal.

Whether you are adding a teaspoon of minced garlic into your meal or popping whole cloves into the pot (which we wouldn’t recommend!), there are a range of strategies you can implement to get the most out of this delicious vegetable.

● Be careful not to overcook garlic. Doing so can cause it to become bitter and very unpleasant tasting.

● Unbroken garlic bulbs will keep for up to 4 months, while individual bulbs are safe to eat after 5 days. Be sure that you keep your garlic in a cool, dark place.

● Spotted a green sprout in the centre of your garlic bulb? Don’t worry — you can still use the produce. Just carefully cut away the green tube as it will be bitter and difficult to digest.

● Finally, if you don’t like the smell of garlic on your hands, douse your fingers in a mixture of lemon, salt, and baking powder. That should do the trick!

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