Energetics of Garlic: Move Over Dracula
Probably the most versatile vegetable in the world, garlic is used in many recipes from across the globe. In Ancient Egypt, Egyptians believed that garlic was bestowed with sacred qualities and it enhanced the endurance and strength of the slaves that built the pyramids. Garlic has been a staple for both culinary and medicinal needs in many cultures throughout the millennia.
Varieties
Garlic is a member of the large onion family and since garlic cultivation dates back to over 5,000 years, there are now over 300 different varieties grown throughout the globe. Most garlic consumed in the US is either “early’ or “late” and grown in California, Mexico, and Chile. Since there are so many varieties, I will talk about the different classifications instead.
Soft neck garlic, also called artichoke garlic, is the most common type of garlic found in stores. Its popularity comes from its easy storage and the fact that it does not have a very pungent smell. The most common variety of soft neck garlic is called Silverskin.
Hard neck garlic has a thick, unbendable stem emerging from the center of the bulb. This type of garlic has a complex and intense flavor. There are several common varieties of this type. Rocambole is very popular among chefs due to its well-balanced flavor. Purple-Striped garlic has rosy purple and white stripes on the skin. Garlic imported from Mexico has reddish skin and a sharp taste. Another common variety is Porcelain garlic, which is easy to confuse with Elephant garlic due to its large size and small number of cloves, but has a more pungent taste in comparison to the Elephant.
Green garlic is baby garlic, harvested before the cloves have formed. Unfortunately, green garlic does not have the health benefits of fully matured garlic.
Elephant garlic is not true garlic! It is more closely related to leeks and does not have the full flavor or health benefits of regular garlic.
Garlic can be found year-round, but the peak season for California garlic is June-December.
How To Choose and Store
The most flavorful and nutritionally rich garlic can be found by looking for bulbs that are plump. Gently squeeze the bulb; fresh garlic will feel firm and have no trace of dampness. For easier peeling, select larger cloves. Avoid garlic that is soft, shriveled and moldy, or has begun to sprout. These are indications that decay has set in and will cause inferior flavor and nutrition.
Although flakes, powder, and paste forms of garlic are convenient, they do not have the full flavor of regular garlic.
Garlic is a very sturdy vegetable when properly stored. if not stored correctly, it will turn soft and start to mold quickly. The best way to store garlic is in an uncovered or loosely covered container in a cool dark place away from heat and bright light. Do not refrigerate garlic, as the moisture found in the fridge will cause them to spoil. Proper storage will give whole garlic a shelf life of about a month. Once you break the head apart you will only get about 2 weeks of shelf life.
Be sure to inspect the bulbs frequently to remove any bulbs that are dried out or moldy.
Nutrition
Numerous studies have shown that regular consumption of garlic can lower blood pressure and help maintain healthy cholesterol levels. As a result, garlic may help prevent diseases such as atherosclerosis and reduce the risk of heart attacks and strokes. It is thought that garlic gets these heart-healthy benefits from sulfur compounds, vitamin C, vitamin B6, and manganese.
Speaking of sulfur, phytonutrient compounds found in garlic sulfur have been found to inhibit lipoxygenase and cyclooxygenase, enzymes that generate inflammatory prostaglandins and thromboxanes. These anti-inflammatory compounds, along with vitamin C, help protect against inflammatory attacks (like asthma), and may also be helpful in reducing pain and inflammation of osteoarthritis and rheumatoid arthritis.
Allicin, the compound responsible for garlic’s unique odor, is the powerhouse of garlic’s nutrients. It is a powerful antibacterial and antiviral agent, and alongside vitamin C helps to kill harmful microbes. Research shows it is effective against common infections like colds, flu, stomach viruses, and Candida yeast. Studies show that allicin helps lower blood pressure, triglyceride, and insulin levels in the blood. Allicin has also been shown to help protect against colon cancer by protecting colon cells from the toxic effects of cancer-causing chemicals.
Garlic is abundant with minerals and vitamins that act as powerful antioxidants. These include vitamin C, selenium, manganese, and copper, as well as sulfur phytonutrients.
Garlic is also a good source of bone-building calcium, energy-producing vitamin B1 and phosphorus, muscle-building protein, and sleep-promoting tryptophan.
Energetics
Garlic is warm in temperature and pungent in flavor. Garlic, and all onion family members, enter into the Lungs and expel coldness. Its warmth promotes circulation and sweating, removes abdominal obstructions and stagnant blood, inhibits the common cold virus as well as viruses, amoebae, and other microorganisms associated with degenerative diseases such as cancer, eliminates the body of worms, unfavorable bacteria, and yeast, and promotes the growth of healthy intestinal flora. It has also historically been used in the treatment of dysentery, pneumonia, tuberculosis, asthma, hay fever, diarrhea, snake bites, warts, abscesses, and hepatitis. For chronic conditions, garlic must be ingested regularly for several weeks to initiate substantial improvements.
Garlic helps to eliminate toxins from the body and can be used in many acute situations. For poison ivy, poison oak, and sting nettle make a tea out of garlic and apply it when cooled to the affected area with a clean cotton cloth. For hiking enthusiasts, keep a small air tight container of garlic tea in your first aid kit for just that occasion. (4 cups chopped garlic for each cup of water). When traveling to areas with unclean water and food, you can eat chew a clove of garlic before consuming suspicious items to help prevent dysentery.
Caution eating garlic with heat and empty heat conditions, as it can and will exacerbate symptoms. Also, garlic should be consumed in small amounts and not very frequently to protect the Stomach and Liver.
Garlic Broth
Ingredients
2 Heads of garlic
2 Tbsp of extra virgin olive oil, plus more for drizzling
2 Quarts water or chicken broth
A handful of your favorite herbs (parsley, cilantro, sage, etc)
Kosher salt and ground pepper to taste
Preparation
Slice 1 head of garlic in half crosswise; set aside. Separate cloves from the remaining head, peel, and crush lightly. Heat 2 Tbsp. oil in a large saucepan over medium. Add crushed garlic cloves and cook, tossing occasionally, until golden brown and softened, 8–10 minutes. Add water or chicken broth, increase heat to high, and bring mixture to a boil. Add herbs and reserved halved head of garlic. Reduce heat so the broth is at an active simmer and cook until garlic is very tender and broth is reduced by nearly half, 30–40 minutes. Season generously with salt and pepper.
Strain broth through a mesh sieve into a large bowl (or, pass a wide slotted spoon through it a few times to fish out garlic and herbs).
Divide broth among bowls. Sip it as is, or you can add cooked noodles, drizzle in some whisked eggs to make stracciatella, or rub toast with raw garlic and drizzle with oil and float on top.
This broth can be made up to 3 days ahead. Just reheat and enjoy.
Source
https://www.bonappetit.com/recipe/garlic-broth
Mateljan, George. The World’s Healthiest Foods: Essential Guide for the Healthiest Way of Eating. George Mateljan Foundation: Seattle, 2007. Print.
Pitchford, Paul. Healing with Whole Foods: Oriental Traditions and Modern Nutrition. North Atlantic Books: Berkeley, 1993. Print.