This week on how to herb, we’re going to highlight a fan favorite, garlic. Garlic is a species of bulbous flowering plant in the genus Allium.
Its close relatives include the onion, shallot, leek, and chive. It is native to South Asia, Central Asia and northeastern Iran and has long been used as a seasoning worldwide,withahistory of several thousand years of human consumption and medical use.
The word garlic derives from Old English, gar, meaning spear and leek, as a 'spear-shaped leek'. The phytochemicals responsible for the sharp flavor of garlic are produced when the plant's cells are damaged.
When a cell is broken by chopping, chewing, or crushing, enzymes stored in cell vacuoles trigger the breakdown of several sulfur- containing compounds stored in the cell fluids. The resultant compounds are responsible for the sharp or hot taste and strong smell of garlic.
Some of the compounds are unstable and continue to react over time. Because of its strong odor, garlic is sometimes called the 'stinking rose'. When eaten in quantity, garlic may be strongly evident in the diner's sweat and garlic breath the following day.
The well-known phenomenon of 'garlic breath' is allegedly alleviated by eating fresh parsley. The herb is, therefore, included in many garlic recipes, such as pistou, persillade, and the garlic butter spread used in garlic bread.
Garlic has a pungent, spicy, and slightly sweet taste with a strong and lingering aroma. When raw, garlic is sharp and intense, and its flavor mellows and becomes sweeter and nutty when cooked.
Current research shows that garlic may have some health benefits, such as protection against the common cold and the ability to help lower blood pressure and cholesterol levels. Garlic is a good source of several nutrients and contains many trace minerals which are important for the normal functioning of our metabolism. Among them are copper, iron, magnesium, germanium, zinc and selenium.
Some fun facts about garlic are it is one of the oldest food flavorings that was discovered in ancient times. Archeological records say that this seasoning plant was used even in Neolithic times, more than eight thousand years ago, and six bulbs of garlic were discovered in the tomb of the Egyptian Pharaoh Tutankhamun. There are over 450 varieties of garlic and was used as a wound antiseptic and cure for infections in both World War I and World War II.
As a spice to stew and dips, and marinades, there are several cooking techniques: Sauté garlic in oil for a milder flavor, or roast it for a sweeter, caramelized taste. Flavor pairing: Combine garlic with complementary ingredients like onions, herbs, and spices for depth of flavor.
Adjust to taste: Add garlic gradually to control the intensity and avoid overpowering other flavors. Here is one of my favorite recipes, this easy garlic butter recipe proves that sometimes the basics are the best! Butter, garlic, a few herbs and spices, and a little Parmesan cheese are all you need to make this decadent garlic butter. I've used this simple recipe for years to make garlic bread, and any leftovers go great on barbequed steaks, pasta, rice, or potatoes.
1 cup unsalted butter, softened.
1 tablespoon minced garlic, or more to taste ¼ cup grated Parmesan cheese 1 teaspoon garlic salt, or more to taste 1 teaspoon Italian seasoning, or more to taste.
½ teaspoon ground black pepper, or more to taste ¼ teaspoon ground paprika, or more to taste Combine softened butter, Parmesan cheese, and minced garlic in a bowl until well combined. Mix in garlic salt, Italian seasoning, pepper, and paprika until smooth and well combined. Tasteandadjustseasonings.