The Power of Garlic

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The Power of Garlic

 

garlic

 

Herb Gains Popularity in Food and Health

 

(ARA) - Some yearn for its robust aroma and savory, often creamy taste;

others look to it as a cure for ailments. Garlic has long been shrouded

in mystery. Whether it is used for medicinal purposes, to lure love

interests or as an enhancement to any dish, it plays a significant role

in dining, cooking and culture. Appropriately, the world's largest

Chinese restaurant chain, Panda Express, is offering a special garlic

menu promotion this summer.

 

The earliest documentation of garlic's use was in 3,000 B.C.; it was

mentioned in the Bible and Chinese Sanskrit writings. The Egyptians fed

it to workers building the Great Pyramid of Gaza; its robustness was

thought to increase the efficiency and endurance of men. More recently,

garlic production tripled during the 1990s, positioning China as the top

garlic producer in the world.

 

Many cultures have used garlic for its health benefits as a cure for the

common cold, high blood pressure, rheumatism, tuberculosis and cancer.

It has also been thought to increase energy and endurance. In

garlic-growing regions throughout the world, experts have linked life

longevity to garlic consumption.

 

Chef Andy Kao of Panda Express believes in the healing properties of

garlic. His father used to tell stories of the Chinese soldiers during

World War II who drank river water after running out of fresh water and

food. The soldiers chewed on garlic to kill the bacteria and give them

strength after drinking from the river. Chef Kao continues the practice

of eating garlic regularly to kill germs and strengthen his immune system.

 

In addition to its curing properties, the herb is beneficial to the

body's overall maintenance. It is rich in protein; vitamins A, B-1 and

C; and essential minerals including calcium, magnesium, potassium, iron

and selenium. It also contains 17 different amino acids.

 

Chinese culture has been particularly influenced by garlic. A

compilation of poems by Confucius -- Shi-ching, the book of songs --

even mentions garlic and its importance to China 'S development. The

herb is believed to have originated in Asia and is probably one of the

oldest cultivated plants.

 

In China , ancient medical books say garlic bulbs can scare off chills,

reduce swelling and increase the efficiency of the spleen and stomach.

The Chinese include it in many everyday dishes and because of the herb's

ability to improve the body's circulation it is also thought to act as

an aphrodisiac.

 

Garlic Bulbs*Selecting, preparing and storing the perfect clove*

 

Garlic's intoxicating fragrance and flavor is a prominent characteristic

in Szechwan and northern-style Chinese cooking. Not only in China, but

across the world, this kitchen staple adds a wonderful aroma and creates

a delicious entrée. The first step to incorporating it into meals is

selecting the perfect bulb. Chef Kao has been using garlic to enhance

his cooking since his childhood in China, and makes the following

recommendations:

 

* Perfect cloves are plump, firm and have a dry skin. Each bulb

should have eight to 12 pieces.

* Garlic should not be refrigerated or stored in a moist

environment. If properly stored, garlic can be kept for about six

months. If the bulb sprouts it has not gone bad, but the sprouts

should be removed before cooking.

* To enjoy garlic's flavor to the fullest, don't buy garlic that has

been pre-minced, chopped or diced. These varieties have been bred

for a long shelf life and can have a diluted taste.

 

*Cooking with garlic*

 

Garlic is classified as both an herb and a vegetable. It can be found in

products ranging from ice cream to dry rubs; the versatility of this

herb is seemingly endless. Chef Kao adds garlic to everything from hot

meat sauces to cold vegetable dishes. He learned the culture and

traditions behind Chinese cuisine while cooking for his family as a

young boy. He suggests these tips for cooking with garlic:

 

1. Before cooking, remove the exterior skin of the clove. There are

many ways to do this: strike the bulb with the broad side of a

kitchen knife, use a rubber garlic rolling tube, soak the garlic

in lukewarm water for 30 minutes or dip the cloves into boiling

water for 30 seconds.

2. After skinning the garlic, select a cooking method that will

result in the appropriate flavor. It can be sautéed to create a

nutty, savory taste; poached to create a mild flavor; oven-roasted

to bring out the nutty flavor with a caramelized quality; fried to

create a crisp exterior; or grilled to create a soft, smoky flavor.

3. Garlic is very sensitive to heat and will burn easily, especially

when sautéing. Expose the garlic to heat just until the oil

sizzles and then remove it. When cooking garlic with onions, start

the onions first. They will take longer to cook.