Garlic

Allium sativum, commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Garlic has been used throughout history for both culinary and medicinal purposes. The garlic plant's bulb is the most commonly used part of the plant. With the exception of the single clove types, the bulb is divided into numerous fleshy sections called cloves. The cloves are used for consumption (raw or cooked), or for medicinal purposes, and have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. The leaves, and flowers (bulbils) on the head (spathe) are also edible, and being milder in flavor than the bulbs, The papery, protective layers of "skin" over various parts of the plant are generally discarded during preparation for most culinary uses, though in Korea immature whole heads are sometimes prepared with the tender skins intact. The root cluster attached to the basal plate of the bulb is the only part not typically considered palatable in any form. The sticky juice within the bulb cloves is used as an adhesive in mending glass and china.

Origin and major types

The ancestry of cultivated garlic is not definitely established: according to Zohary and Hopf "A difficulty in the identification of its wild progenitor is the sterility of the cultivars", though it is thought be descendent from the species Allium longicuspis, which grows wild in central and southwestern Asia. Allium sativum grows in the wild in areas where it has become naturalised. The "wild garlic", "crow garlic", and "field garlic" of Britain are members of the species Allium ursinum, Allium vineale, and Allium oleraceum, respectively. In North America, Allium vineale (known as "wild garlic" or "crow garlic") and Allium canadense, known as "meadow garlic" or "wild garlic" and "wild onion", are common weeds in fields. One of the best-known "garlics", the so-called elephant garlic, is actually a wild leek (Allium ampeloprasum), and not a true garlic. Single clove garlic (also called Pearl garlic or Solo garlic) also exists, originating in the Yunnan province of China.

European Garlic

There are a number of Garlics with Protected Geographical Status in Europe; these include:

Aglio Bianco Polesano from Veneto, Italy (PDO)

Aglio di Voghiera from Ferrara, Emilia-Romagna, Italy (PDO)

Ail blanc de Lomagne from Lomagne in the Gascony area of France (PGI)

Ail de la Drôme from Drôme in France (PGI)

Ail rose de Lautrec a rose/pink garlic from Lautrec in France (PGI)

Ajo Morado de Las Pedroñeras a rose/pink garlic from Las Pedroñeras in Spain (PGI)

Formats

Consumer garlic can come in many formats, including fresh, frozen, dried, fermented (Black Garlic) and shelf stable products (in tubes or jars).

Cultivation

Garlic is easy to grow and can be grown year-round in mild climates. While sexual propagation of garlic is indeed possible, nearly all of the garlic in cultivation is done so asexually, by planting individual cloves in the ground. Garlic plants can be grown close together, leaving enough room for the bulbs to mature, and are easily grown in containers of sufficient depth. When selecting garlic for planting, it is important to pick large heads to separate cloves from. Large cloves will also improve head size, along with proper spacing in the planting bed. Garlic plants prefer to grow in a soil with a high organic material content, but it is capable of growing in a wide range of soil conditions and pH levels.

Garlic scapes are removed in order to focus all the garlic's energy into bulb growth. The scapes are sold separately for cooking.

Production trends

Garlic is grown globally, but China is by far the largest producer of garlic, with approximately 10.5 million tonnes (23 billion pounds) annually, accounting for over 77% of world output. India (4.1%) and South Korea (2%) follow, with Russia (1.6%) in fourth place and the United States (where garlic is grown primarily as a cash crop in every state except for Alaska) in fifth place (1.4%). This leaves 16% of global garlic production in countries that each produce less than 2% of global output. Much of the garlic production in the United States is centered on Gilroy, California, which calls itself the "garlic capital of the world".

{| class="wikitable" style="text-align:center" |- ! colspan=5|Top 10 garlic producers — 11 June 2008 |- ! style="background:#ddf;"| Country ! style="background:#ddf;"| Production (tonnes) ! style="background:#ddf;"| Footnote |- | align=left||| 12,088,000||F |- | align=left||| 645,000||F |- | align=left||| 325,000||F |- | align=left||| 258,608||F |- | align=left||| 254,000||F |- | align=left||| 221,810|| |- | align=left||| 142,400|| |- | align=left||| 140,000||F |- | align=left||| 128,000||F |- | align=left||| 125,000||F |- !World !15,686,310 !A |- |colspan=5 style="font-size:.7em"|No symbol = official figure, P = official figure, F = FAO estimate, *= unofficial/semiofficial/mirror data,
C = calculated figure, A = aggregate (may include official, semiofficial, or estimates).
Source: Food And Agricultural Organization of United Nations: Economic and Social Department: The Statistical Division |}

Uses

Culinary uses

.]] Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. It is a fundamental component in many or most dishes of various regions, including eastern Asia, south Asia, Southeast Asia, the Middle East, northern Africa, southern Europe, and parts of South and Central America. The flavour varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato, or ginger. The parchment-like skin is much like the skin of an onion and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb, coat the cloves by dribbling olive oil (or other oil-based seasoning) over them, and roast them in an oven. Garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb, or individually by squeezing one end of the clove. In Korea, heads of garlic are fermented at high temperature; the resulting product, called black garlic, is sweet and syrupy, and is now being sold in the United States, United Kingdom and Australia.

Garlic may be applied to breads to create a variety of classic dishes such as garlic bread, garlic toast, bruschetta, crostini and canapé.

Oils are often flavored with garlic cloves. These infused oils are used to season all categories of vegetables, meats, breads and pasta.

In some cuisine, the young bulbs are pickled for 3–6 weeks in a mixture of sugar, salt, and spices. In eastern Europe, the shoots are pickled and eaten as an appetizer.

Immature scapes are tender and edible. They are also known as "garlic spears", "stems", or "tops". Scapes generally have a milder taste than cloves. They are often used in stir frying or braised like asparagus.

Commercially prepared oils are widely available, but when preparing and storing garlic-infused oil at home, there is a risk of botulism if the product is not stored properly. To reduce this risk, the oil should be refrigerated and used within one week. Manufacturers add acids and/or other chemicals to eliminate the risk of botulism in their products. Two outbreaks of botulism related to garlic stored in oil have been reported.

Commercially, garlic is stored at 0°C [32°F], in a dry, low humidity environment. Garlic will keep longer if the tops remain attached. According to Pliny, garlic and onions were invoked as deities by the Egyptians at the taking of oaths. (Pliny also states that garlic demagnetizes lodestones, which is not factual.) The inhabitants of Pelusium, in lower Egypt (who worshiped the onion), are said to have had an aversion to both onions and garlic as food.

To prevent the plant from running to leaf, Pliny (N.H. xix. 34) advised bending the stalk downward and covering with earth; seeding, he observes, may be prevented by twisting the stalk (by "seeding", he most likely meant the development of small, less potent bulbs).

Medicinal use and health benefits

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In test tube studies garlic has been found to have antibacterial, antiviral, and antifungal activity. However, these actions are less clear in humans. Garlic is also claimed to help prevent heart disease (including atherosclerosis, high cholesterol, and high blood pressure) and cancer. Animal studies, and some early investigational studies in humans, have suggested possible cardiovascular benefits of garlic. A Czech study found that garlic supplementation reduced accumulation of cholesterol on the vascular walls of animals. Another study had similar results, with garlic supplementation significantly reducing aortic plaque deposits of cholesterol-fed rabbits. Another study showed that supplementation with garlic extract inhibited vascular calcification in human patients with high blood cholesterol. The known vasodilative effect of garlic is possibly caused by catabolism of garlic-derived polysulfides to hydrogen sulfide in red blood cells, a reaction that is dependent on reduced thiols in or on the RBC membrane. Hydrogen sulfide is an endogenous cardioprotective vascular cell-signaling molecule.

Although these studies showed protective vascular changes in garlic-fed subjects, a randomized clinical trial funded by the National Institutes of Health (NIH) in the United States and published in the Archives of Internal Medicine in 2007 found that the consumption of garlic in any form did not reduce blood cholesterol levels in patients with moderately high baseline cholesterol levels.

According to the Heart.org, "despite decades of research suggesting that garlic can improve cholesterol profiles, a new NIH-funded trial found absolutely no effects of raw garlic or garlic supplements on LDL, HDL, or triglycerides... The findings underscore the hazards of meta-analyses made up of small, flawed studies and the value of rigorously studying popular herbal remedies."

In 2007, the BBC reported that Allium sativum may have other beneficial properties, such as preventing and fighting the common cold. This assertion has the backing of long tradition in herbal medicine, which has used garlic for hoarseness and coughs. The Cherokee also used it as an expectorant for coughs and croup.

Allium sativum has been found to reduce platelet aggregation and hyperlipidemia.

Garlic is also alleged to help regulate blood sugar levels. Regular and prolonged use of therapeutic amounts of aged garlic extracts lower blood homocysteine levels and has shown to prevent some complications of diabetes mellitus. People taking insulin should not consume medicinal amounts of garlic without consulting a physician.

In 1858, Louis Pasteur observed garlic's antibacterial activity, and it was used as an antiseptic to prevent gangrene during World War I and World War II. More recently, it has been found from a clinical trial that a mouthwash containing 2.5% fresh garlic shows good antimicrobial activity, although the majority of the participants reported an unpleasant taste and halitosis.

Garlic cloves are used as a remedy for infections (especially chest problems), digestive disorders, and fungal infections such as thrush.

Garlic has been used reasonably successfully in AIDS patients to treat cryptosporidium in an uncontrolled study in China. It has also been used by at least one AIDS patient to treat toxoplasmosis, another protozoal disease.

Garlic supplementation in rats, along with a high protein diet, has been shown to boost testosterone levels.

Adverse effects and toxicology

Garlic is known for causing halitosis as well as causing sweat to have a pungent 'garlicky' smell which is caused by Allyl methyl sulfide (AMS). AMS is a gas which is absorbed into the blood during the metabolism of garlic; from the blood it travels to the lungs (and from there to the mouth causing bad breath, especially if one belches) and skin where it is exuded through skin pores. Washing the skin with soap is only a partial and imperfect solution to the smell. Studies have shown that sipping milk at the same time as consuming garlic can significantly neutralize bad breath. Mixing garlic with milk in the mouth before swallowing reduced the odor better than drinking milk afterward. It thins the blood (as does aspirin) ; this had caused very high quantities of garlic and garlic supplements to be linked with an increased risk of bleeding, particularly during pregnancy and after surgery and childbirth, although culinary quantities are safe for consumption. There have been several reports of serious burns resulting from garlic being applied topically for various purposes, including naturopathic uses and acne treatment, so care must be taken to test a small area of skin using a very low concentration of garlic. On the basis of numerous reports of such burns, including burns to children, topical use of raw garlic, as well as insertion of raw garlic into body cavities, is discouraged. In particular, topical application of raw garlic to young children is not advisable. The side effects of long-term garlic supplementation, if any exist, are largely unknown, and no FDA-approved study has been performed. However, garlic has been consumed for several thousand years without any adverse long-term effects, suggesting that modest quantities of garlic pose, at worst, minimal risks to normal individuals. Possible side effects include gastrointestinal discomfort, sweating, dizziness, allergic reactions, bleeding, and menstrual irregularities.

Garlic may interact with warfarin, antiplatelets, saquinavir, antihypertensives, calcium channel blockers, and hypoglycemic drugs, as well as other medications. Some degree of liver toxicity has been demonstrated in rats, particularly in extremely large quantities exceeding those that a rat would consume under normal situations.

Properties

When crushed, Allium sativum yields allicin, a powerful antibiotic and antifungal compound (phytoncide). It has been claimed that it can be used as a home remedy to help speed recovery from strep throat or other minor ailments because of its antibiotic properties . It also contains the sulfur containing compounds alliin, ajoene, diallylsulfide, dithiin, S-allylcysteine, and enzymes, vitamin B, proteins, minerals, saponins, flavonoids, and maillard reaction products, which are non-sulfur containing compounds. Furthermore a phytoalexin called allixin (3-hydroxy-5-methoxy-6-methyl-2-penthyl-4H-pyran-4-one) was found, a non-sulfur compound with a γ-pyrone skeleton structure with anti-oxidative effects,[1] anti-microbial effects, anti-tumor promoting effects, inhibition of aflatoxin B2 DNA binding,

--> The phytochemicals responsible for the sharp flavor of garlic are produced when the plant's cells are damaged. When a cell is broken by chopping, chewing, or crushing, enzymes stored in cell vacuoles trigger the breakdown of several sulfur-containing compounds stored in the cell fluids. The resultant compounds are responsible for the sharp or hot taste and strong smell of garlic. Some of the compounds are unstable and continue to evolve over time. Among the members of the onion family, garlic has by far the highest concentrations of initial reaction products, making garlic much more potent than onions, shallots, or leeks. Although many humans enjoy the taste of garlic, these compounds are believed to have evolved as a defensive mechanism, deterring animals like birds, insects, and worms from eating the plant.

A large number of sulfur compounds contribute to the smell and taste of garlic. Diallyl disulfide is believed to be an important odour component. Allicin has been found to be the compound most responsible for the "hot" sensation of raw garlic. This chemical opens thermoTRP (transient receptor potential) channels that are responsible for the burning sense of heat in foods. The process of cooking garlic removes allicin, thus mellowing its spiciness.

Due to its strong odor, garlic is sometimes called the "stinking rose". When eaten in quantity, garlic may be strongly evident in the diner's sweat and breath the following day. This is because garlic's strong-smelling sulfur compounds are metabolized, forming allyl methyl sulfide. Allyl methyl sulfide (AMS) cannot be digested and is passed into the blood. It is carried to the lungs and the skin, where it is excreted. Since digestion takes several hours, and release of AMS several hours more, the effect of eating garlic may be present for a long time.

This well-known phenomenon of "garlic breath" is alleged to be alleviated by eating fresh parsley. The herb is, therefore, included in many garlic recipes, such as pistou, persillade, and the garlic butter spread used in garlic bread. However, since the odour results mainly from digestive processes placing compounds such as AMS in the blood, and AMS is then released through the lungs over the course of many hours, eating parsley provides only a temporary masking. One way of accelerating the release of AMS from the body is the use of a sauna.

Because of the AMS in the bloodstream, it is believed by some to act as a mosquito repellent. However, there is no evidence to suggest that garlic is actually effective for this purpose.

Spiritual and religious perceptions

Garlic has been regarded as a force for both good and evil. A Christian myth considers that after Satan left the Garden of Eden, garlic arose in his left footprint and onion in the right. In Europe, many cultures have used garlic for protection or white magic, perhaps owing to its reputation as a potent preventative medicine. Central European folk beliefs considered garlic a powerful ward against demons, werewolves, and vampires.

The association of garlic to evil spirits may be based on the antibacterial, antiparasitic value of garlic, which could prevent infections that lead to delusions and other related mental illness symptoms.

In both Hinduism and Jainism, garlic is considered to stimulate and warm the body and to increase one's desires. Some devout Hindus generally avoid using garlic and the related onion in the preparation of foods for religious festivities and events. Followers of the Jain religion avoid eating garlic and onion on a daily basis.

In connection with the odor associated with garlic, Islam views eating garlic and subsequently going to the mosque as inappropriate because the smell from the mouth will irritate the fellow worshippers.

Gallery

Garlic being hand harvested, loaded onto a truck, and ready for transport to a distribution center in rural Goheung county, South Jeolla province, South Korea|}}

References

Bibliography

Japanese garlic.にんにく専門のにんにく屋.jp［青森県産］.

Balch, P. A. (2000). Prescription for Nutritional Healing, 3rd ed. New York: Avery.

Block, E. (1985). The chemistry of garlic and onions. Scientific American 252 (March): 114–9.

Block, E. (1992). The organosulfur chemistry of the genus Allium — implications for organic sulfur chemistry. Angewandte Chemie International Edition 104: 1158–1203.

Gardner, C. D.; Lawson, L. D.; Block, E.; Chatterjee, L. M.; Kiazand, A.; Balise, R. R.; Kraemer, H. C. (2007) The effect of raw garlic vs. garlic supplements on plasma lipids concentrations in adults with moderate hypercholesterolemia: A clinical trial. "Archives of Internal Medicine" 167: 346–353.

Hamilton, Andy (2004). Selfsufficientish - Garlic. Retrieved 1 May 2005.

Hile, A. G.; Shan, Z.; Zhang, S.-Z.; Block, E. (2004). Aversion of European starlings (Sturnus vulgaris) to garlic oil treated granules: garlic oil as an avian repellent. Garlic oil analysis by nuclear magnetic resonance spectroscopy. Journal of Agricultural and Food Chemistry 52: 2192–6.

R. Kamenetsky, I. L. Shafir, H. Zemah, A. Barzilay, and H. D. Rabinowitch (2004). Environmental Control of Garlic Growth and Florogenesis. J. Am. Soc. Hort. Sci. 129: 144–151.

Yukihiro Kodera, Makoto Ichikawa, Jiro Yoshida, Naoki Kashimoto, Naoto Uda, Isao Sumioka, Nagatoshi Ide and Kazuhisa Ono, “Pharmacokinetic Study of Allixin, a Phytoalexin Produced by Garlic”, Chem. Pharm. Bull., Vol. 50, 354-363 (2002).

Yukihiro Kodera, Masanori Ayabe, Kozue Ogasawara, Susumu Yoshida, Norihiro Hayashi and Kazuhisa Ono, “Allixin Accumulation with Long-term Storage of Garlic”, Chem. Pharm. Bull., Vol. 50, 405-407 (2002).

Lawson, L. D.; Wang, Z. J. (2001). Low allicin release from garlic supplements: a major problem due to sensitivities of alliinase activity. Journal of Agricultural and Food Chemistry 49: 2592–2599.

Lemar, K.M.; Turner, M.P.; Lloyd, D. (2002) Garlic (Allium sativum) as an anti-Candida agent: a comparison of the efficacy of fresh garlic and freeze-dried extracts. Journal of Applied Microbiology 93 (3), 398–405 Abstract

Yeh, Y-Y., et al. (1999). Garlic extract reduces plasma concentration of homocysteine in rats rendered folic acid deficient. FASEB Journal 13(4): Abstract 209.12.

Yeh, Y-Y., et al. (1997). Garlic reduced plasma cholesterol in hypercholesterolemic men maintaining habitual diets. In: Ohigashi, H., et al. (eds). Food Factors for Cancer Prevention. Tokyo: Springer-Verlag. Abstract.

External links

*How to Grow Garlic at garlicworld.co.uk and growingherbs.org.uk. Both have information about planting, propagating and growing Garlic.

Better Homes and Gardens tips for growing garlic

PROTAbase on Allium sativum

Garlic: Plants For a Future database

National Center for Complementory and Alternative medicine: Herbs at a Glance - Garlic

Garlic Nutrition Information from USDA SR22 database

Garlic Flavour - An introduction to the chemistry of garlic at garlicworld.co.uk

Category:Garlic Category:Alliaceae Category:Allium Category:Spices Category:Ayurvedic medicaments

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Uploaded: 2010-12-12
Author: GreekFoodTV

Diane shows you this Greek meze classic, using Greek yogurt, olive oil, fresh herbs and cucumbers. Tzatziki is by far one of the best-known Greek recipes, a classic spread on every Greek restaurant menu across America and the world. It's also very healthy, with nothing but thick Greek yogurt, extra virgin olive oil, fresh cucumbers, dill, and a pinch of salt. Serve it on its own or with grilled chicken, lamb, or beef. Try your own souvlaki at home, too, with some tzatziki on the side. Serve pita bread with it! Serves 6 1 long thin cucumber, peeled and seeded 2 cups/480 ml strained Greek yogurt, chilled 2 to 3 garlic cloves, minced 2 tbsp chopped fresh dill 3 tbsp extra-virgin Greek olive oil 1 tbsp red wine vinegar (optional) Salt and freshly ground black pepper, to taste 1. Grate the cucumber on the coarse side of a box grater. Drain really well in a fine-mesh sieve for 10 minutes, then, taking a handful at a time, squeeze out as much of the excess liquid as possible in the palms of your hands. Transfer to a medium mixing bowl. 2. Combine the yogurt with garlic. Add the drained, squeezed cucumber and the dill. Pour in the vinegar and olive oil. Season with salt and pepper. Mix well. Serve immediately. It should be served cold. Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a ...

Garlic Puree

Duration: 2:04
Published: 2008-04-15
Uploaded: 2010-12-01
Author: ChefTips

Garlic puree is wonderful in most recipes that call for fresh pure garlic. The addition of the shallot gives this garlic puree recipe more depth and flavor. This recipe is a keeper, and youll find that I mention it often in my recipes. Prepare it ahead of time, so its ready when you begin to cook. Pureed garlic keeps up to ten days covered in the refrigerator, and keeps frozen for up to six months in the freezer. Garlic has been used throughout the centuries and is to believed to have many uses, include a cure for toothaches. Today garlic has become such a staple in our kitchens and is used in a wide variety of recipes. Today Im going to puree a little garlic and shallot with some olive oil to make a garlic shallot puree. You can use this puree any time a recipe calls for garlic. When choosing garlic, look for cloves that are really firm to the touch and skin that is not wrinkled. The same technique should be used when choosing your shallot. How to Puree Garlic 10 cloves garlic, peeled 1/2 of a large shallot, peeled 1 tablespoon olive oil Mix together in a mini food processor or blender about 30 seconds. Scrape down and blend until creamy. I use this every time a recipe calls for fresh garlic, and I use about 1 teaspoon of the puree per clove of fresh garlic.

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Garlic