Garlic

Garlic! What other food provokes such strong reactions from people. Some of us can’t stand it. Others of us can’t get enough.

Garlic boasts a long history of culinary applications. Archaeological evidence traces its use back to Egypt, Greece, China, and India. Hippocrates - often referred to as the father of Western medicine - prescribed garlic for a variety of ailments. Pliny the Elder, in his 'Naturalis Historia,' documented garlic as a remedy for various diseases and to give strength to laborers. Garlic also makes appearances in ancient Sanskrit texts and Chinese manuscripts.

Modern research shows that garlic delivers nutritionally. Each clove is rich in vitamin C, vitamin B6, manganese, selenium, and fiber, while being low in calories. Allicin, released when garlic is chopped or crushed, is garlic’s secret weapon. Studies show it contributes to cardiovascular health and boasts anti-inflammatory, antiviral, and antibacterial properties.

The alliums share a few properties: They all have edible bulbs and greens. They are foundational to many dishes and cuisines, especially slowly simmered stews and braises. And they have hypothesized health benefits due to unique organosulfurs and flavonoids, especially quercetin.