Garlic
Taste
Strong, pungent, onion, sweet.
Eat
Bulb. Garlic comes in a variety forms including white, black, and smoked.
Health & Nutrition
Manganese, B6, C, copper, sulphur, selenium, prebiotic fibre. Supports gut health, immunity and detoxification.
Buying tips
Choose firm heads of garlic bulbs that haven’t dried out and softened.
Storage tips
Store in a dry place on your kitchen worktop.
Cooking tips
Prep:
Smash, chop, or grate garlic prior to cooking to release the allicin that creates the wonderful pungent taste.
Separate the cloves and cut the base off the clove. Using the flat of your knife press down on the clove to release the skin. Peel the skin off and finely chop, crush, or grate with a fine blade.
Roast: Roast whole bulb or individual cloves with skins on to prevent them from burning. Roasted garlic is very versatile and can be used to add flavour to many dishes including mash, stews, roast dinners, salad dressings. The flavour becomes sweeter and less pungent when roasted.
Sautee: Gently sauté with onion to form the base of many dishes. Chop finely or grate into the pan after sautéing the onions first to avoid burning.
Raw: Use raw grated into dressings, humous, dips, herbal drinks for a flavour and immunity bomb.
Waste reduction tips
Add the garlic skins to a veg stock to add to the nutritional content.
