5 Reasons you should garnish your dishes with Garlic!

RAW GARLIC

Garlic Bread: Peel a clove, grate against the crust of a fresh baguette or a slice of toast. Drizzle with olive oil, sea salt and serve with lamb or vegetables.
You can also try: the Skordalia, a classic Greek dish. Crush with a pestle in a mortar
2 peeled garlic cloves with 1/2 tsp. of salt. Mix it with 2 boiled mashed potatoes. Top it off with the olive oil (the same way you do with mayonnaise), while mixing it with the pestle. Stir in 1 tsp. of vinegar and serve with a refreshing sauce.

PROTECTION OF ALL KINDS

Beneficial for the cardiovascular system, antioxidant, garlic also have an anti-tumour protective effect if you consume it enough: about 2 cloves per day. It is most effective when raw as it is the sulphur benefactors which give it its characteristic fragrance. It is also a blood thinner, which means you should restrict its consumption in case of anticoagulant therapy.

COOKED GARLIC

For better digestibility, and to preserve some of its properties, do not overcook the garlic. You can leave its protective skin – what we call the garlic cloves. Cook the cloves unpeeled next to your meat of choice (do not stick it into the meat as it gets overcooked), in a broth or with sautéed vegetables… It is then cooked enough to squeeze out its sweet and fragrant cream . We can smooth the remainder and also use it with fresh cream.

AN OLD FRIEND

A Herbaceous plant of the same family as the onion, shallot and leek, garlic is native to Central Asia and has been cultivated for over six thousand years. We have even found representations of garlic in Egyptian tombs. What we normally consume is the bulb on top of the root which is made of cloves to be chosen very firm.
In spring, there is also green garlic which we can eat like chives, chopped, or toasted with salt.

DISSOLVING THE ‘GARLIC BREATH’

Chewing raw parsley, coffee beans or fresh mint reduces the scent of garlic in the breath. But it’s not over: it is in the lungs and stomach that heavy odour of garlic develops and it takes about three hours to filter it out. However, cooked garlic is a little more discreet.