Garlic
Freshly harvested garlic
Botanical name
Allium sativum
Also known as
Lasun (Hindi)
Garlic is a member of the onion family and is widely used in today. You'll find it listed as an ingredient in many recipes ranging from curries and stir fries to pasta dishes, roasts and casseroles.
The following are just some dishes in which garlic is a core ingredient:
Aioli - garlic mayonnaise
Garlic bread
Garlic pickle
Garlic prawns
Skordalia - potato and garlic dip
Venday kulambu - fenugreek, garlic tamarind chutney
I prefer to use fresh garlic rather than the ready made bottled pastes. To save time, I keep some peeled in the freezer. A quick curry paste can be made by grinding together ginger, garlic and turmeric. This can be frozen in small batches or will last in the fridge for about a week if you add some salt and a dash of oil.
Garlic powder, flakes or granules are handy if making dry rubs.
If you have to peel large quantities of garlic, rub some cooking oil on your fingers to avoid the skin from sticking to your hands.
Other uses
Garlic is believed to have both antiseptic and antibiotic properties and is supposed to be good for the health.
Garlic is also used in organic gardens for certain types of pest control:
Grow near roses to keep aphids away
Garlic spray made from crushed garlic, vegetable oil, soap and water is supposed to repel insects - unfortunately not the pests in my garden!!!
Growing garlic
plant in March to May (South Australia)
harvest approximately seven months after planting
water and fertilise while growing
do not grow near beans, peas and strawberries
Useful links