I work for a publisher of history books, and spend a lot of my time researching and writing. I write...
I work for a publisher of history books, and spend a lot of my time researching and writing. I write in my spare time too - when I'm not travelling, hiking, camping, skiing or in the pub...
Member since:11.07.2000
Reviews:73
Members who trust:8
Garlic is great - not only is it good for you but it tastes fantastic and can be used in almost everything. This op is more about ways of using garlic and its benefits than growing the stuff - but I believe that is quite easy. Quite a few people I know claim not to like garlic, but then eat loads of things that it is almost certainly in. Pasta sauce, your friday night curry, on pizza...almost all ready meals and sauces contain garlic or garlic powder. But nothing beats real fat chunky cloves of fresh garlic. I buy organic. Garlic contains a chemical called allicin, which is good for your heart and is why they sell garlic tablets in health food shops. I'd never buy them - I'd much rather eat the normal stuff. Some of the best uses of garlic are:
With rosemary stuffed into slits in the flesh of lamb to be roasted. Goves the meat great flavour.
Whole bulbs roasted in the oven and then squeezed out of the skin to make a paste to put on fresh crusty bread. MMMMmm.
With tomatoes and any kind of pasta.
Loads of fresh garlic in homemade curry is fab - my indian mother in law says to use 6-8 cloves for 4 people, and she's right!
And don't worry about the smell - one mouthful of fresh parsley chewed up well will negate the whiff.
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Advantages: Dried marjoram can be stored for ages in the kitchen cupboard Disadvantages: Sometimes the fresh version can be sold out in the supermarket
planetchelsea 27.03.2009 ·
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