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

• Growing garlic - Gardening Know How

• Harvesting and storing garlic - Sustainable Gardening Australia