Garlic – The Aromatic Bulb

Garlic, like onions, shallots, and chives, belongs to the lily family. The bulb of the garlic plant, which is about the size of a walnut to an apple, grows underground and is surrounded by a whitish to purple skin. Inside, it is divided into about 10 to 20 other small bulbs, also called toes or claws. The spicy tubers are usually offered in both dried and fresh

Origin

The spicy-hot tubers originally come from Central Asia and were used as a remedy thousands of years ago in China, Turkey, and Egypt. Garlic is now grown all over the world and is used in almost every kitchen.

Season

Garlic is harvested in Europe from June to September – but due to its good storability, the spicy bulbs are available all year round.

Taste

The allicin oil contained in garlic provides the intensely spicy-hot taste – and unfortunately also for the unpleasant breath after consumption. While dried garlic has a very strong aroma, the fresh version tastes much milder. If you like it particularly aromatic, you should use violet-colored tubers – they have a particularly high allicin content.

Use

While in southern Europe there are often 2-3 cloves per portion in the food, garlic is used a little more cautiously in this country. Nevertheless, it is now indispensable in the kitchen. Because thanks to their great aroma, the spicy cloves are particularly good when finely chopped or pressed, e.g. as a seasoning for vegetables, sauces, marinades or salad dressings. A real classic is also aioli, an aromatic dip made from garlic and oil.

Storage

Fresh garlic is best stored in a paper bag in the vegetable drawer of the refrigerator. The dried onions don’t belong in the refrigerator, but they should also be stored in a cool place away from light. The cellar or the pantry, for example, is well suited.

Durability

The fresh tubers should not be kept for longer than 2 weeks. When dried, however, they can be used for much longer if stored correctly. Garlic can also be pickled, which also makes it more durable.