– 7 garlic cloves
Garlic is low in calories but rich in vitamin C, vitamin B6, manganese, and selenium. It contains organosulfur compounds like allicin, which form when the clove is cut or crushed and have potential antimicrobial and anti-inflammatory properties.
About
Garlic (Allium sativum) is a bulbous perennial plant in the Amaryllidaceae family, native to Central Asia and now cultivated worldwide. The bulb consists of individual segments called cloves, each covered in a papery husk, with white or purple-tinged flesh. Garlic has a pungent, sharp flavor when raw that mellows and becomes sweet when cooked. The flavor intensity depends on how the clove is prepared—mincing or crushing releases more compounds than slicing, while roasting transforms the cloves into a mild, caramelized paste. Fresh garlic is available year-round, though peak season is late spring through early summer.
Culinary Uses
Garlic is fundamental to cuisines across the Mediterranean, Asia, and Latin America. Raw garlic is used in vinaigrettes, salsas, and pasta dishes; minced garlic flavors soups, stews, and sauces; whole cloves are roasted or braised for sweet, mellow flavor. Garlic is essential in mirepoix, soffritto, and aromatics bases for countless dishes. It pairs well with onions, olive oil, herbs (especially parsley and basil), and proteins. Cooking garlic mellows its bite—brief heating adds depth, while prolonged cooking creates sweetness.