All About Garlic – Know Your Spice Lehsun or Garlic (Allium sativum)

Finely chopped garlic – health benefits of garlic are significant

Garlic or Allium sativum comes from the family: Liliaceae or Amaryllidaceae. It is native to Central Asia and northeastern Iran and has long been a common seasoning worldwide.

Garlic has a history of several thousand years of human consumption and use.

It refers to of fresh or dried bulbs of the plant Allium sativum. Garlic is found as a white bulb (the shape is similar to an onion).

The entire garlic is called a “head” or “knob”. Each small, individual segment of a garlic head is the garlic clove, which is also white in color.

Garlic may be added raw, as garlic powder, or in the form of garlic oil to dishes.

Garlic is usually consumed cooked but can be eaten raw, which is even better because the raw form preserves all its beneficial nutrients.

Garlic contains allicin. This is a strong antibiotic. It’s released when cloves are crushed or chewed. Garlic has been used as an antiseptic, antibacterial, and antifungal agent.

It may help the body resist or destroy viruses and other microorganisms. It does this by boosting the immune system.

Garlic is also claimed to fight infections. It may also build up strength. Garlic may also have laxative effects.

The native land of garlic is Middle Asia. The exact origin of garlic estimated as originated from West China, around Tien Shan Mountains to Kazakhstan and Kyrgyzstan.

Sumerians (2600–2100 BC) were actively utilizing the garlic healing qualities, and there is a belief that they brought the garlic to China, from where it was later spread to Japan and Korea.

In ancient China, garlic was one of the most used remedies since 2700 BC, for its stimulating effects.

In ancient Indian medicine, garlic was a valuable remedy used as a tonic, roborans, to cure a lack of appetite, common weakness, cough, skin disease, rheumatism, haemorrhoids etc.

In the Vedas, garlic is mentioned among other medicinal plants. Indian priests were the first physicians and pharmacists.

Numerous records show that garlic has been cultivated in Mesopotamia for at least 4,000 years. The use of garlic in China and Egypt also dates back thousands of years.

The Egyptian crypts are the oldest visible inscriptions for the existence of garlic.

Archaeologists have discovered clayey sculptures of garlic bulbs dating from 3700 BC, while illustrations with garlic have been found in another crypt from 3200 BC.

Well-preserved garlic was found in the tomb of Tutankhamun. It was consumed by ancient Greek and Roman soldiers, sailors, and rural classes and, according to Pliny the Elder, by the African peasantry.

Garlic was placed by the ancient Greeks on the piles of stones at crossroads, as a supper for Hecate. Early Greek army leaders fed their army with garlic before major battles.

The Ancient Israelites made use of garlic as a starvation stimulator, blood pressure enhancer, body heater, parasite-killer etc. The Talmud, the book of Judaism prescribes a meal with garlic every Friday.

In the seventh century AD the Slavic people used garlic against lice, spider bite and snakebite and against ulcers and crusts.

In the Arabic school medicine in the Middle Ages, garlic was a specially valued remedy. In the Middle Ages, Arabic physicians contributed to a large extent for extensive usage of garlic as a remedy.

Garlic was brought into Great Britain in 1548, from the coasts of the Mediterranean Sea. In ancient Europe, it was used without restrictions – particularly in Italy, while the French used to add it to a lot of dishes.

• Garlic is widely used for several conditions linked to the blood system and heart.
• Garlic cloves are used raw and cooked in dishes and have a strong flavor and aroma that varies with different cooking methods.
• Garlic chives, which are the tender leaves that sprout from the bulb of garlic are a popular vegetable in China.
• In Korea, whole heads of raw garlic are fermented at high temperatures; resulting in a black garlic that is sweet and delicate in flavour.
• Boil up some minced cloves of garlic and drink it like tea. It’ll help with a cold.
• Treat acne by rubbing half a clove onto the problematic area. Garlic has anti-inflammatory properties to reduce irritation, and the allicin will kill bacteria that clogs up your pores and causes breakouts.
• If you want to achieve fast hair growth you could try using garlic by adding it to your shampoo.

When eaten raw, garlic has a powerful, pungent, spicy flavour. It begins with a sharp sensation but becomes milder upon chewing.

Roasting garlic changes the flavour and texture significantly, resulting in creamy cloves with a nutty, mild taste.

Garlic cloves vary not merely in size, but also in intensity of flavor; depending on the source, age, and other factors. With experience, you’ll gain a sense of this, partly from the aroma and “feel” of the garlic.

Generally recommended consumption for adults is 4 g (one to two cloves) of raw garlic per day.

Old garlic, burnt garlic, garlic cut too long ago, garlic that has been smashed don’t really work, so always work with fresh garlic.

Ayurveda recognises onions and garlic as blood purifiers. Moreover, garlic is used to prepare various ayurvedic medicines.

But Ayurveda does not support their excessive usage as it considers onion as tamasic in nature (makes people irritable) and garlic to be rajsic (disturbed sleep and drained energy) in nature.

As per Ayurveda, both these ingredients produce excessive heat in the body.

Rasa (Taste): Madhura (Sweet), Lavana (Salt), Katu (Pungent), Tikta (Bitter), Kashaya (Astringent)
Guna (Qualities): Snigdha (Oily), Guru (Heavy), Teekshna (Strong, Piercing)
Veerya (Potency): Usna (Hot)
Vipaka (Taste conversion after digestion): Katu (Pungent)
Karma (Actions): Balances Kapha and Vata Dosha. Increases Pitta Dosha

• Garlic tastes very good in salad dressings like hummus & labneh.
• Garlic goes well with the spicy herbs of Mediterranean cuisine (e.g. rosemary, thyme, basil, oregano, sage) as well as with ginger, pepper, chilli and various curry varieties.
• Add garlic to seasoning sauces or dips such as aioli or tzatziki.
• It enhances typical antipasti (Italy), tapas (Spain) or mezze (meze) in the Middle East.
• It is also enjoyed pickled in brine or oil with some of its flavor absorbed by the liquid leaving milder-tasting garlic.
• A common way to use garlic is to press a few cloves of fresh garlic with a garlic press, then mix it with extra virgin olive oil and a bit of salt.
• You can use it in savoury dishes & curries, stock & soups.
• Add it on a garlic bread or toast or even a naan.
• Make a garlic tea. Smash 1 garlic pod and add in 1 cup water to the pan and boil the tea for some time. Add some cinnamon & honey before drinking.
• Mixing chopped or minced garlic with fresh tomatoes and basil. Use this delightful mixture on top of pasta, bread, or a salad.
• Adding garlic to salsa or guacamole or a pesto.
• Blend a tomato, lemon, and garlic juice.

• To get the most taste & health benefits from garlic, always choose fresh over canned.
• Let the chopped garlic stand for 10 to 15 minutes before cooking. This allows the compounds like allicin to fully develop.
• Remember, crushed garlic tastes stronger than coarsely chopped or sliced garlic cloves which taste milder. Intact garlic cloves are mildest of all. Mashing minced garlic with a pinch of coarse salt can help tame the harsh flavour.
• Use your chef’s knife to crush the garlic. Like this, you don’t have to peel the garlic to remove the peel first, making it an efficient method.
• To get rid of garlic breath: Brush, floss, chew on some mint or drink some milk. Milk fats and water help deodorise the volatile compounds.
• To get rid of garlic smell from your hands: Rub garlicky-smelling hands with a lemon wedge, salt or baking soda.

The easiest way to store garlic at home is in mesh bags or loosely woven baskets. Garlic keeps longest when stored at 60 to 65 degrees and in moderate humidity.

Storing garlic in the crisper drawer of your fridge takes care of the humidity problem.

Leftover peeled cloves or chopped garlic will keep for a couple of weeks in the fridge in a small, tightly covered container.

To freeze garlic, put the peeled cloves into a blender with a little water, pulse until they are evenly minced, and then freeze the puree in ice cube trays.

Slice & dry the garlic & make a delicious garlic-flavored oil by putting a handful of the slices in a small jar and covering them with olive oil.

Properly stored fresh and whole garlic can last up to six months in the pantry and 12 months in the freezer.

Individual unpeeled cloves can last for seven to ten days in the pantry.

When peeled and chopped, it usually stays good for about a week in the refrigerator and 10 to 12 months in the freezer, same with frozen cooked garlic.

• Fresh chopped garlic chives added at the end of cooking will add a fresh burst of garlicky flavour.
• Garlic oil or garlic powder also provide excellent options.
• Asafoetida (hing) is used as a substitute for garlic and onions.
• Jack of the hedge, a biennial has a mild garlic flavour.

Fresh garlic is readily available at the supermarket in the vegetables section. Make sure to choose heads that are firm. Garlic powder will be available on the spice aisles.

Garlic is also sold in jars with olive oil and even as garlic pickles, either as whole, peeled cloves or minced cloves.

Here is a range of health benefits of garlic or lehsun (Allium sativum) in both raw and cooked forms.

1. Health Benefits of Garlic for Nutrition: Garlic is low in calories and rich in vitamin C, vitamin B6 and manganese. It also contains trace amounts of various other nutrients.
2. Health Benefits of Lehsun Against Flu: Garlic supplements help prevent and reduce the severity of common illnesses like the flu and common cold.
3. Health Benefits of Garlic Against Hypertension: High doses of garlic appear to improve blood pressure for those with known high blood pressure (hypertension). In some instances, supplements may be as effective as regular medications.
4. Health Benefits of Lehsun Against Cholesterol – Garlic supplements seem to reduce total and LDL cholesterol, particularly in those who have high cholesterol. HDL cholesterol and triglycerides do not seem to be affected.
5. Health Benefits of Garlic Against Free Radicals – Garlic contains antioxidants that protect against cell damage and aging. It may reduce the risk of Alzheimer’s disease and dementia.
6. Health Benefits of Lehsun Against Chronic Diseases – Garlic has known beneficial effects on common causes of chronic disease, so it makes sense that it could also help you live longer.
7. Health Benefits of Garlic Against Toxicity – Garlic was shown to significantly reduce lead toxicity and related symptoms.
8. Culinary Benefits of Garlic – Garlic is delicious and easy to add to your diet. You can use it in savory dishes, soups, sauces, dressings and more. Some Recipes with Garlic