There are up to seven wild varieties of garlic found in the British Isles of the genus Allium. All varieties are related to the liliaceae group of plants, which includes all the exotic flowering bulbs known as lilies. The common garlic that we use in cooking is Allium sativum. It is a perennial bulb that can grow up to 60cm in height. The bulb is made of small bulbets or cloves. Two varieties of this common type exist regular and elephant (which as the name suggests is larger but has a slightly milder taste). It can be planted throughout the year as it is a fairly hardy plant but autumn is preferable to obtain the best crops although in more temperate climates the spring is also an ideal time. The individual bulblets can be use to generate another plant, each is planted 5-6inches apart and about two inches deep. The plant prefers being grown in full sunlight and although it requires regular watering especially in the early growth period it must not be waterlogged. The leaves will develop a few months after planting and the plant is ready to pick when the leaves turn brown and begin to wilt.

The plant is thought to have originated from ancient Siberia, which once had a near tropical climate. The name garlic comes from the French for spear (gar) and the old English for leek (leac).
As far back as the herb has been known to man magical properties have been associated with it. We have records of Egyptian laborers building the great pyramids adding it to their food to endow them with strength and its use was also required in certain ceremonies. The Romans also gave garlic to their soldiers to strengthen them before long marches. Over the years it has also been used as a form of currency and a belief in its magical powers led people to swear oaths by it.
Garlic has always been surrounded by mystery at various times in history it has been described as an 'evil' herb or to be used for warding off evil. Even in the classical text 'The Odyssey' by Homer a passage describes ho Odysseus escapes from the witch Circe by waving the garlic plant in her face knowing she feared it.
In ancient Rome it was also thought to be an aphrodisiac and was often a major ingredient in love potions. Some men also wore garlic on their body to protect them from evil influence that might lead to loss of sexual potency.
Even in ancient times however opinions about the benefits of garlic were mixed. Horace wrote about it as the 'wicked herb' stating that it was deadlier than hemlock, while Virgil describes its use in early recipes, which make use of its extracted juice.

Over the years while garlic's use in cooking increased in mainland Europe especially in countries like Italy, France, Spain and Greece, in England its use became limited and in certain recipes even frowned upon. Only in the last 30 years has garlic become once again a popular ingredient in English cuisine.

I have mentioned the various magical properties that garlic is supposed to have but it is also attributed with more practical uses in the field of natural medicine.
Garlic is recommended in the treatment of chilblains, where the raw juice of the herb is extracted and then applied externally to the afflicted area. For coughs crushed cloves of garlic can be added to water and an equal part of milk to make a healing drink and Garlic cloves crushed in hot milk is supposed to aid digestion and relieve rheumatism. Garlic is also known to have strong antiseptic and anti-inflammatory properties a fact that was confirmed by Louis Pasteur in the 1850's. Recently an association was made between the use of garlic in food and a decreased risk of heart disease and cancer although the mechanism for this is not yet fully understood.

This is such a common accompaniment nowadays but so many times the product disappoints. To make excellent garlic bread…

Cut the bread diagonally all the way down its length at 2cm intervals stopping just before you slice through the bottom. Peel the garlic, crush it and mix with the salt. Beat the mixture into the butter until smooth. Spread the garlic butter on each side of the bread slices and add any remaining over the top of the loaf. Wrap in foil and bake for 5 min in a hot oven (200 C).

1 large clove of garlic
Pinch of salt
1/4 pint (150ml) natural yogurt
Black pepper
2 tablespoons of chopped mixed herbs parsley, chives, dill and tarragon.
Using a mortar and pestle crush the garlic to a paste, add the salt. Gradually beat in the yogurt. When it is all mixed add salt and pepper to taste. Stir in the chopped herbs and chill until ready to serve. It can be served with grilled meat, stuffed peppers or tomatoes or grilled fish.

*ROASTED GARLIC

Use four heads of garlic, which should be enough for six people.