The versatility of Garlic
Garlic is now such a normal herb in most people’s kitchens that it is easy to forget that just a few decades ago it was thought to be continental and exotic by most people. Today it is taken in food items not just for its great flavour, but also because it has many proven health benefits that make it a great addition to any food items.
The one downfall of buying garlic is that there are not a lot of varieties available in most supermarkets outside of the standard bulk that comes with a soft neck. Before buying shoppers should make sure that the bulb does not have any green sprouts on it and that the bulb is firm.
Farmers markets will oftentimes have a much larger supply of garlic allowing for more choices. There are actually 600 different varieties of garlic although you likely will only run across the more common ones such as elephant, silverskins, purple stripes, and rocambole.
Purple stripes are known for being less pungent while the rocambole is known as having a strong flavor for those who really enjoy the not so subtle taste of garlic. Surprisingly enough, elephant garlic is actually a leek with a garlic taste, but it is also a great addition to many food dishes.
Those who live near woodlands may be able to stumble across some wild garlic known as ransom that often looks like lily of the valley ground covering. Simply pinch the leaves and smell your fingers because the smell will give it away in an instance if it is garlic.
The leaves are the best part of the wild version as they have the garlic flavour in a gentler format. These leaves are a great addition to soups, salads, and sauces. They also are wonderful when sprinkled lightly over top of fish.
