Garlic baguette
Interested in trying our FREE 7-day healthy diet plan? Garlic is one of the oldest cultivated plants in the world, and is a hardy perennial belonging to the Liliaceae family. Other members of this family include onions, leeks, chives and shallots. They are distinguished by their garlic baguette aroma and distinctive flavour.
The bulb is the most commonly used part of the garlic plant and is typically composed of eight to 20 individual teardrop-shaped cloves enclosed in a white, parchment-like skin. This sulphur-containing compound gives garlic its pungent smell and distinctive taste. Garlic may also lower blood pressure through its ability to widen blood vessels, allowing blood to flow more freely. Russian penicillin’ to denote its antibacterial properties, which is once again attributed to the compound allicin. Studies also suggest the consumption of garlic may give some relief from the inflammatory symptoms of osteoarthritis. They both contain a variety of compounds with medicinal properties, including antibacterial and antifungal effects.
But wild garlic has been found to have an even greater effect on lowering blood pressure than regular garlic. Garlic poses few safety issues and allergies are rare. If you take garlic supplements for cholesterol management, have your cholesterol levels checked after three months. Please note that some people may experience indigestion, intestinal gas or diarrhoea when taking high doses of garlic. Take inspiration from our garlic recipes. This article was last reviewed on 6 October 2021 by Kerry Torrens. Over the past 15 years she has been a contributing author to a number of nutritional and cookery publications including BBC Good Food.
If you have any concerns about your general health, you should contact your local health care provider. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Please log in with your username or email to continue. By using our site, you agree to our cookie policy. How is where trusted research and expert knowledge come together. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards.
There are 9 references cited in this article, which can be found at the bottom of the page. This article has been viewed 51,962 times. Garlic is a delicious ingredient that adds flavor to a wide variety of savory dishes. Fresh garlic is most commonly roasted or sautéed.
Both of these methods draw out garlic’s sweet natural flavors, while cutting back on the potent taste and smell of raw garlic. If you’re roasting garlic, you can leave the entire head of garlic whole until you begin to prepare it for roasting. Purchase a head of fresh garlic at a local grocery store. Garlic heads will be sold at nearly every grocery store. If you’d like fresher, organic, or locally grown garlic, check a health-food store, a natural grocery store, or a local farmer’s market. Fresh garlic is in season from July to early October.
A head of garlic comprises 8-10 individual garlic cloves clustered together into a large clump. Cook Garlic Step 3 Version 3. Peel off the outer layer of the garlic shell. Use your fingers to break and peel off the outermost layers of the garlic peel. Cook Garlic Step 4 Version 3. Trim the heads of the garlic cloves.
