Spice 101: Garlic

Garlic has been loved by humans for over 7,000 years.  It has been a key feature of cuisine and medicine in cultures all over the globe.  It is delicious, versatile, and has been reputed ward off that most sinister of misfortunes - the common cold.  Raw garlic has a pretty pungent aroma and flavor.  The intensity will mellow with cooking, varying with the cooking method used.  It forms a fundamental component of many Asian, Mediterranean, European and African dishes.
  Allium sativum is a relative of onions, shallots, leeks, chives, and ramps.  It's ancestor is thought to have originated in Asia, but modern strains can be found pretty much everywhere.  Garlic is fairly easy to cultivate and will grow in many soil types and pH levels.  Some strains are sensitive to day-length and should be planted appropriately.  In colder climates (like ours) cloves should be planted in fall, about six weeks before the soil freezes.  It can be grown in pots of a sufficient size and depth to allow proper bulb development.  Bulbs will be ready to harvest in late Spring.
  Garlic is naturally anti-bacterial, anti-viral, and anti-fungal.  It is believed to prevent heart disease, regulate blood sugar, curb hypertension, and may prevent the build up of cholesterol in the blood stream.  Garlic is being studied as a possible treatment for several types of cancer and HIV related illnesses.  It also has high levels of Vitamin C, keeping all of your favorite galley slaves here at STM scurvy free.

    Basic Roasted Garlic
1 large head of Garlic
1-2 tb STM EVOO
Aluminium foil or a ceramic garlic roaster
  Pre-heat your oven to about 400.  Slice the top off of the head, making sure to reveal as many cloves as possible.  Drizzle with the olive oil and enclose in roaster or envelop in a tightly sealed foil pouch.  Roast for about an hour.  The garlic will caramelize, becoming soft and sweet.
  Scoop out the cloves and spread on to fresh bread, or add to: soups, sauces, bread and pizza dough, roasted vegetables, the sky is the limit - I've even had it in ice cream!

Grandma's Garlic Sauce
  This is a Lebanese staple, passed down from my Great-grandmother.  I always have some in the fridge, so I can add a dollop or two to marinara, soup, or marinades.  I have made this with both raw and roasted garlic - sometimes both.
1 head of Garlic
1/2 c STM EVOO
1/2 tb Salt
1/3 c fresh lemon juice
Plain Greek yogurt *optional
  Put everything in a blender and puree until smooth.  Store in an air-tight jar in the fridge.

Keep an eye out for more mouth watering Garlic recipes!