According to one legend, garlic grows in places where the devil planted his left foot when he left paradise. From time immemorial this herb has been thought to ward off witches, vampires and evil spirits.
But the vast popularity of this small tuber can be attributed to much more than its alleged defensive properties. The ancient Egyptians, Greeks, Romans, Indians and Chinese valued it as a food supplement and for its healing qualities.
Garlic is said to alleviate toothache and lower both cholesterol and blood pressure. It also works as an antibacterial agent and blood liquefier. In ancient times it was thought to increase the libido and potency.
The fact that garlic is used only sparingly in northern European cuisine is probably due to its strong odor. But the trademark odor of garlic diminishes when consumed together with plenty of green vegetables, especially parsley.
Garlic delicacies
Garlic has become a permanent part of Mediterranean, Arabic and Indian cuisines.
There are many sauces based on garlic such as the provincial specialty “aioli”, a garlic-rich mayonnaise with an olive oil base, and Turkish “cacik”, a refreshing soup made from yoghurt, cucumbers, mint and garlic. A similar but somewhat thicker sauce is Greek “tsatsiki”, which is served with grilled meats. Oriental dishes include “hummus”, a blend of mashed chickpeas, tahina and plenty of garlic.
Place raw garlic in vinegar or oil to reduce its odor and make it milder.
The garlic capital of the world
Gilroy, California, a small American town located near San Francisco, is the self-proclaimed garlic capital of the world. And every June the town does its best to live up to its name at its annual Gilroy Garlic Festival.
Two of the feature attractions of the event are the garlic recipe and cook-off contests. Even garlic ice cream is on the rich menu.
The area surrounding Gilroy is the main garlic growing region in the USA. At harvest time they say you can even marinate a steak in the air.
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