– 6 cloves garlic
Garlic is a good source of vitamin C, manganese, and selenium, and contains sulfur compounds (allicin) with recognized antimicrobial and anti-inflammatory properties that develop upon cutting or crushing.
About
Garlic (Allium sativum) is a bulbous perennial plant native to Central Asia and a fundamental aromatic ingredient in world cuisine. The bulb consists of 8–20 individual cloves enclosed in a papery white, pink, or purple skin, each clove containing pungent compounds that develop through enzymatic reactions when cut or crushed. Raw garlic exhibits a sharp, sulfurous bite that mellows to sweetness when cooked slowly; roasting produces a mild, nutty flavor. Varieties range from mild "elephant garlic" (actually a leek relative) to intensely pungent hardneck and softneck cultivars.
Culinary Uses
Garlic serves as an aromatic foundation in countless cuisines—sautéed in olive oil as a soffritto base for Mediterranean dishes, minced into Asian stir-fries and curries, or roasted whole for a creamy condiment. It is equally vital in European stocks, French sauce bases (such as persillade), and Latin American mofongo. Raw garlic appears in dressings, marinades, and ceviche, where its pungency is key. Cooking method dramatically alters its impact: gentle simmering yields mild sweetness, while high-heat searing or brief sautéing preserves sharpness. Green garlic (immature bulbs) and garlic scapes provide a gentler flavor for spring cooking.