Garlic Lovers Facts...

• The "stinking rose" has been coveted and cultivated back at least as far as history is recorded.
• Its antiseptic, antibacterial, and antifungal properties were recognized by different cultures the world over, and to this day garlic plays a prominent role in virtually all native cuisines.
• Over 5000 years ago, Chinese herbalists used garlic to reduce blood pressure, cardiac and other circulatory problems.
• Slaves laboring on the Egyptain pyramids were fed garlic for strength and endurance.
• According to Welsh rhyme, "Eat leeks in March and wild garlic in May and all year after physicians may play!"
• A variety of recent studies support folklore's theories.  Garlic has been shown to inhibit blood clotting, decrease blood cholesterol and triglycerides, and increase "good" cholesterol (HDL).  In 1990, studies at Penn State University and M.D. Anderson Cancer Center in Houston showed that garlic compounds can block the action of carcinogens that can cause cancers of the breast, esophagus, colon and rectum.
• Nutritionally, garlic is a valued source of potassium and phosphorus, and contains significant amounts of B & C vitamins as well as calcium and protein.  It's also rich in selenium, said to prevent some of the effects of aging, and especially effective in removing contamination of some heavy metals from our bodies.
• Allicin is the compound that gives raw, cut garlic its distinctive odor and sharp, hot taste.  It is not generated until the garlic is cut or crushed (or chewed!), and is the result of a sulfur-containing compound (aliin) and an enzyme (Allinase) combining.  Allicin is what makes garlic effective against bacteria, viruses, molds, yeasts, and other organisms.

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...and TIPS!!

• For best results, store garlic in a dark, cool, dry location.
• Some of our professional chef friends have offered suggestions for speeding the garlic peeling process
• If you immerse unpeeled cloves in a bowl of hot tap water for about 5 minutes, peels separate from cloves much more easily.
• Roast garlic cloves in wine or broth in microwave for 5-6 minutes on High, then squeeze softened "roasted" garlic out of the skin.  This also works in a conventional oven: 45-60 minutes at 350 degrees.
• Place an unpeeled clove on your cutting board and cover with the flat side of a broad knife.  Hit the top side of the knife with your fist, thereby crushing the clove and popping it out of its skin.
• Use the cut side of a garlic clove to take the pain out of a bee sting!  You should feel relief almost instantly!
• To increase the shelf life of more perishable garlics we recommend the following procedure:  Separate and peel cloves,  immerse in vinegar for at least 24 hours, drain (save vinegar for salads!), cover with olive oil, REFRIGERATE up to 3 months.  Vinegar bath elminates chance of bacterial contamination.
• The best way to have a reliable supply of "fresh" garlic for cooking all winter is to take cloves, peel and chop into olive oil (make sure oil covers garlic to seal air out).  Place container in your freezer.  Oil will not freeze soild, so when you get ready to cook, scoop out desired amount of garlic in oil, place in your pan and you're ready to go!