If you understand the uses of garlic, you understand 50% of all herbal medicine.<\/i><\/b> ~ Steven Foster<\/p>\n
July demarks garlic season at Round the Bend Farm (RTB). This is a time for the fall-planted crop to be\u00a0harvested, hung to dry, and garlic scapes enjoyed until the bulbs themselves harden off.<\/p>\n
Garlic is a member of the Lily family and is a cousin to leeks, chives, and onions.\u00a0 Its health benefits are legendary.\u00a0 From antibacterial, antiviral, and antifungal benefits to\u00a0its ability to stimulate our immune systems, lower cholesterol and reduce high blood\u00a0pressure, it has been used throughout history for its many health and medicinal properties.<\/p>\n
As a novice chef of Italian\/Lebanese decent, I rarely cook a meal that does not begin with the holy grail of garlic, onion, and olive oil.\u00a0 Yet, in my recent research about garlic, I learned some pretty important steps one can take to maximize the health benefits of cooking with garlic.<\/p>\n
Allicin is the compound in garlic that contains the potent medicinal properties for which this herb is known.\u00a0 It is also what gives garlic its strong odor and flavor.\u00a0 Chopping or crushing garlic cloves stimulates the enzymatic activity that triggers the phytonutrient alliin into allicin.\u00a0 In addition to chopping or crushing the garlic to activate this process, giving your garlic a 5-10 minute rest period before eating, cooking, or adding it into an acidic ingredient, like lemon juice continues to allow the allinase enzyme to produce the unique set of cancer-fighting sulfur compounds that help to protect us against oxidative stress and inflammation.\u00a0 In reality, there are more than one hundred compounds in garlic that give it its healing and medicinal properties.<\/p>\n
As I stated earlier, most meals in my kitchen begin with the slow saut\u00e9 of onions till they become translucent.\u00a0 Garlic is then added before continuing with whatever other ingredients are being prepared.\u00a0 However, with this new understanding about how to extract garlic\u2019s fullest potential and nutritional benefits, I will be altering my cooking strategy.\u00a0 It is advised that in order to retain flavor and nutrition, garlic should be added at the end of the cooking process so that it is exposed to heat for as little time as possible, 5-15 minutes is the general recommendation.<\/p>\n
![\"green-garlic\"](\"http:\/\/roundthebendfarm.org\/wp-content\/uploads\/2015\/10\/green-garlic.jpg\")
<\/a>At RTB, we especially love plants in which you can eat the whole of its parts; leaving behind zero-waste.\u00a0 Garlic is one of the best for this.\u00a0 In the early spring, green garlic is\u00a0harvested before the garlic plant begins to form cloves.\u00a0 Farmer\u2019s usually pull\u00a0green garlic<\/b>\u00a0in an effort to thin a row.\u00a0 Some of you may have received this as part of your CSA shares and didn\u2019t know what to do with them.\u00a0 Green garlic resembles a scallion but with a tinge of pink on the bulb end.\u00a0 They are great added to salads, soups and sauces.\u00a0 Personally, I like to drizzle them with olive oil, sprinkle with salt and pepper\u00a0and then throw them on the grill for 2-3 minutes.\u00a0 Once you remove them from the heat, squeeze a fresh lime over them and enjoy!<\/p>\n