Everything You Need to Know About Garlic

Garlic. A tiny bulb with a big personality. It’s not just a kitchen staple; it’s a flavour powerhouse, a health hero, and honestly, a bit of an enigma (how does it make your hands smell for hours?).

This guide has you covered with everything you need to know. From its incredible benefits to how to store it like a pro, and even a few recipe ideas to inspire you.

Why Garlic?

Before we dive into the nitty-gritty, let’s pause to appreciate garlic’s versatility. This humble bulb has been used for over 5,000 years, gracing the tables of Egyptian pharaohs and the everyday meals of our ancestors. And it’s not going anywhere. It improves boring dishes, adds depth to complex recipes, and brings a host of health perks along the way.

Health Benefits

It does more than make your pasta irresistible, it comes with serious health benefits too.

• Packed with Nutrients: It is nutrient-dense while being calorie-light. It contains manganese, vitamin C, vitamin B6, selenium, and trace amounts of calcium and potassium.
• Boosts Immunity: Regularly eating it may help your body fight off colds and other mild illnesses. Its compounds, such as allicin, have antiviral and antibacterial properties.
• Heart Friendly: Garlic has been linked to improved heart health. It may help reduce blood pressure, lower cholesterol levels, and improve circulation.
• Rich in Antioxidants: These help protect your body against cellular damage and ageing while lowering the risk of disease.
• Gut Health Ally: It promotes the growth of good bacteria in your gut, supporting better digestion and immunity.

Does It Keep the Doctor Away?

Maybe not all doctors, but it gives your body a fighting chance. For best results, focus on raw garlic or lightly cooked garlic to retain more of its beneficial compounds. Pro tip? Crushing or chopping garlic and letting it sit for 10 minutes before cooking helps retain its nutrients, as this activates its health-boosting allicin.

Different Types of Garlic and How to Use Them

Like apples or cheese, not all garlic is the same. Here’s a quick tour of the main types you’ll come across.

Softneck

• Most widely consumed, usually the one you’ll spot in supermarkets.
• Milder flavour and longer shelf life.
• Great for raw use or everyday cooking.

Hardneck

• More robust flavour with beautiful purple-hued cloves.
• Easier to peel than softneck varieties.
• Excellent for roasting and gourmet dishes.

Black

• Aged and fermented for a sweet, molasses-like flavour.
• Think of it as garlic’s cooler, funkier cousin.
• Perfect for adding depth to sauces, marinades, or even desserts!

Elephant

• Technically a leek, but close enough! It’s larger and milder than traditional garlic.
• Works well roasted or in recipes calling for a subtle garlic kick.

How to Store Garlic (and Avoid the Dreaded Sprout!)

Storing garlic properly isn’t rocket science, but it’s key to keeping it fresh and flavourful.

Whole Bulbs

• Store in a cool, dry, well-ventilated space. A mesh bag or basket works best.
• Avoid the fridge, as humidity can lead to sprouting.
• Properly stored whole garlic can last for 3–6 months.

Peeled or Chopped

• For short-term use, keep peeled or chopped garlic in an airtight container in the fridge.
• Use within a week to avoid that odd bitterness or mushy texture.

Freeze It

For long-term storage, mince garlic with a bit of oil, portion it into an ice cube tray, and freeze. Now you have pre-chopped garlic ready to go!

Roasted

Wrapped roasted garlic bulbs can be stored in the fridge for up to 10 days. They’re divine spread on toast or stirred into soups.

Recipes You’ll Love

What better way to celebrate garlic than to cook with it? Here are just a few recipes to showcase its versatility and flair.

1. Garlic Herb Butter

Mix softened butter with minced garlic, chopped fresh herbs, and a pinch of salt. Spread over bread or melt onto grilled meat and veg.

2. Classic Garlic Roasted Vegetables

Toss your favourite veg with olive oil, crushed garlic, salt, and pepper. Roast at 200°C (390°F) until tender and slightly crispy. A foolproof side dish!

3. Creamy Garlic Pasta

Sauté minced garlic in butter, add cream, and toss with cooked pasta. Sprinkle with parmesan and fresh parsley for a comforting, indulgent treat.

4. Honey Garlic Chicken

Pan-fry chicken in a rich sauce made of garlic, soy sauce, honey, and a dash of lemon. Sweet, salty, and savoury in perfect balance.

5. Black Garlic Aioli

Blend black garlic with mayonnaise, lemon juice, and a pinch of salt for a creamy dip or spread with sophisticated flavour.

Busting the Myths

“Will It Make Me Smell Bad Forever?”

Eating garlic raw can linger, but pairing it with parsley, an apple, or green tea may counteract the smell.

“Should I Peel Garlic Cloves by Hand?”

Absolutely not. Crush them lightly with the flat side of a knife. The skin will slide right off. Pro tip! Shaking them vigorously in a jar also works.

“Is Garlic Only for Savoury Dishes?”

Nope! Black garlic can be great in ice cream and desserts with its sweet, umami flavours.

What do you think?

Do yourself a favour today, experiment with garlic in your kitchen, and experience for yourself just how much magic this humble ingredient can add to your culinary creations.

Do you think you could use garlic more? Have these tips helped? Let me know in the comments below.