Garlic is a great way to add bold taste to your cooking without extra calories or sodium. But did you know that garlic offers more than big flavor? It's such a common ingredient in so many dishes that it's easy to overlook its health benefits.|
Garlic is a member of the Allium family, along with onions, leeks and shallots. Like a tulip or daffodil, garlic grows from a bulb underground, producing leaves and a flower stalk. The underground bulb, with its individual cloves, is what humans have cooked with for more than 6,000 years.
Garlic originated in central Asia. Although Gilroy, Ca, calls itself the garlic capital of the world, China is the world's dominant garlic producer. Garlic shows up in many world cuisines, from garlicky Asian sauces, to Italian pasta dishes, to the classic French sauce, aioli.
Ancient Greeks and Romans embraced garlic for its health benefits; the Roman physician Galen praised its cure-all properties. Today, the National Institutes for Health notes that garlic is used as medicine for many conditions involving the heart and blood system, and for treating the immune system. Garlic also has anti-inflammatory and infection-fighting properties. According to the NIH, garlic is ''possibly effective'' when used as treatment for high blood pressure, fungal infections of the skin, hardening of the arteries, and colon, rectal and stomach cancer. When used medicinally, garlic is typically concentrated into extract or powder and given as tablets or capsules.
Garlic comes in hardneck and softneck varieties. Softneck varieties have a flexible flower stalk (which can be braided) and smaller cloves; most commercially available garlic is of this variety. Hardneck garlics have a firm, edible flower stalk (called a scape) and larger cloves. Increasingly, small farmers are growing heirloom hardneck varieties, some of which date back hundreds of years. You can find these varieties at many farmers markets.
Garlic has been shown to moderately reduce cholesterol, and its sulfur compounds have been shown to reduce blood pressure. It's also low in calories (4 calories per clove) and high in vitamin C, selenium and magnesium. Very preliminary research has suggested that garlic may inhibit the production of fat cells in the body.