Perennial grown as annual for strongly aromatic bulbs. Half hardy.
Value: Contains small quantities of vitamins and minerals.
Garlic is used almost exclusively as a seasoning in a range of dishes from curries and stews to pasta for the daring, the whole immature plants can be added to salads.
Jeanne Strang gives this recipe from Gascony in Goose Fat and Garlic:
1 leg lamb
12 anchovy fillets
1 lb. Garlic
¾ cup bouillon
The gigot (lamb) is spiked not only with the usual few cloves of garlic but with anchovy fillets as well. You will need to cut them into small pieces in order to slide them into the slits in the meat. Lay the fillets across the top of the roast. During the cooking they will melt over the meat and give it the same effect as if it were roasted revolving on a spit. Cook the lamb in a pre-heated oven, 450 F for 20 minutes, then reduce the heat to 350 F. Allow to cook for 15 minutes per pound from start to finish. While the lamb is cooking, peel the rest of the garlic and blanch in boiling water until the cloves are almost cooking, then throw them into cold water for 20 seconds and drain. Heat the bouillon in a saucepan, add any pan juices and the garlic, and reduce the sauce until it is nearly a puree. Serve as a garnish to the gigot.
This is a version of the classic garlic and basil butter, which is extremely good over pasta and which the Italians eat with fish. For ¼ Cup butter,
Have 2 plump cloves garlic, 5-6 sprigs of fresh basil, 2 tablespoons parmesan, and a pinch of salt. Pound the garlic in a mortar, tear the basil leaves roughly, and then add to the garlic with the butter and cheese. Pound to mix.
Mayonnaise flavored with garlic enriches many delicious soups and stews such as bouillabaisse. Pound 2 cloves of garlic in a mortar, stir in the yolks of 2 eggs, pour into a blender and add 1 cup of oil drop at first, faster as the mixture begins to thicken.
Garlic has powerful antiviral, antibacterial, and anti-fungal properties, and is effective for digestive complaints, bowel disorders, and insect stings. It contains two chemicals that combine to form the bactericide allicin, which gives it the characteristic odor. Modern herbalists believe a cold will be cured by rubbing garlic on the soles of feet. (What a combination of odors!) Current research indicates its ability to reduce blood cholesterol levels and the chance of heart attack. There is also a lower incidence of colonic and other types of cancer where it is part of the daily died.