This “stinking rose” is used widely as a flavoring in cooking, but it has also been used as a medicine throughout ancient and modern history. Eating garlic regularly has been linked to reducing or even helping to prevent four of the major causes of death worldwide, including heart disease, stroke, cancer and infections. The National Cancer Institute does not recommend any dietary supplement for cancer prevention, but it does recognize garlic as one of several vegetables with potential anticancer properties.
Garlic contains useful minerals such as phosphorus, potassium, magnesium, zinc, calcium, and iron, as well as trace minerals like iodine, sulfur, and chlorine. According to the USDA National Nutrient Database, it is a rich source of vitamins like folate, thiamine, niacin, and vitamin C, A, K, and B6. In terms of organic compounds, it is one of the rare sources of allicin, allisatin 1, and allisatin 2. The herb is very low in calories, saturated fats, and sodium.
Though there is some research to suggest that raw garlic has the most benefits, other studies have looked at overall allium intake, both raw and cooked, and have found benefits. Therefore, you can enjoy garlic in a variety of ways to reap its advantages.It can be chopped, crushed, sliced, or juiced. Cutting garlic activates alliinase enzymes which are highly beneficial to health.You can use it in salads, soups, stews, vegetable, fish, and meat.It’s extremely cost-effective, super easy to grow and tastes absolutely fantastic.
In observance of the National Garlic Day, I am sharing with you some of my favorite garlic recipes that my entire family is obsessed with! Enjoy!
- 1 large head garlic
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Preheat oven to 400°. Slice off top of the head of garlic. Drizzle with oil and season with salt and pepper. Wrap in foil and place in a shallow dish.
Roast until golden and soft, 40 minutes. Let cool then squeeze out garlic cloves and use on everything.
- 2 sticks (1 cup) butter, softened
- 4 cloves garlic, minced or 2 teaspoons garlic powder
- 1/4 cup chopped flat leaf parsley or 2 Tbsp. dried parsley
- 2 Tbsp. minced shallot or onion or 1/4 tsp. onion powder
- 1/2 tsp. Salt
- 1/4 tsp. black pepper
Combine all ingredients in a food processor and process until smooth. Use this garlic butter to make garlic bread, melt over steamed vegetables, or make a quick pasta side dish. Store in an airtight container in the refrigerator for up to two weeks or in the freezer for up to 6 months.
CHIPOTLE GARLIC SPREAD
- 1 oz sun-dried tomatoes
- 2 garlic cloves
- ½ oz cilantro (leaves and tender stems)
- 2 oz canned chipotle chilies in adobo sauce (approx. 2 chilies)
- 12 oz cream cheese
- ½ oz lime juice
- ½ tsp salt
- Freshly ground pepper to taste
Place sun-dried tomatoes, garlic and cilantro into blender and chop. Drain chipotle chilies and reserve the sauce. Add chipotle chilies, cream cheese, 0.5 oz adobo sauce, lime, salt and pepper and puree all ingredients. Serve immediately.
PULL APART GARLIC BREAD
- 1 cup 8 oz warm water
- 2 tablespoons white sugar
- 2 teaspoons active dry yeast
- 2 tablespoons unsalted butter softened
- 1 cup 8 oz milk (I used 1%)
- 2 1/2 teaspoons salt
- 5 1/2 – 6 1/2 cups 1 lb 9 oz – 2 lbs 3 oz bread flour
- 8 tablespoons butter melted
- 1/4 cup fresh parsley finely chopped (or 4 teaspoons dried)
- 2 Tablespoon fresh oregano or 1 teaspoon dried oregano
- 4 cloves garlic minced
- 2 teaspoons kosher salt
- Add warm water to the bowl of a stand mixer fitted with dough hook. Sprinkle water with sugar and yeast. Stir and let stand 5-10 minutes until foamy.
- Mix in butter, milk, salt and 3 cups flour. Stir in additional flour gradually. Add enough flour until dough is smooth. Knead for 7-10 minutes. Dough should stick to the bottom of the bowl but clears sides. It will be soft and slightly sticky. (Kneading can also be kneaded by hand by will take closer to 10 minutes to a achieve a smooth dough.) Divide dough into 2 equal portions.
- In a small bowl, combine the butter, parsley, oregano and minced garlic. Set aside.
- Cut dough into 1-in. pieces; dip into butter mixture. Layer the buttery pieces into 2 – greased 8-in. x 4-in. loaf pans. Cover loaves and let rise until doubled, about 1 hour. Meanwhile preheat oven to 350 degrees 15 minutes prior to the full rise.
- Bake at 350° for 30 minutes or until golden brown. The temperature of the baked loaves should read 200 degrees. Sprinkle with kosher salt.