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1 Head of Garlic is approx 50gms
This Garlic is bio dynamically grown by Clear Hills Farms at Kuipto. SA.
Fresh garlic consists of several cloves that can be individually separated from their paper-thin white peel. Each clove of garlic is also encased in its own individual wrapper, often multi-layered depending upon variety. Regardless of variety though, it is best to choose garlic with supple, firm bulbs and roots still intact as this is a sign of freshness. Whole garlic has a very mild allium scent. Once cloves are crushed or pressed, enzyme compounds are released, producing a sulfur based molecule known as allicin, which is responsible for giving garlic its renowned pungent aroma and flavor.
All varieties of garlic possess antibiotic properties to some forms of bacteria, viruses and intestinal parasites. Plants in the garlic family lower blood pressure and cholesterol, and may also be used a diuretic, an anti-inflammatory agent, an expectorant or a decongestant. Both garlic and onions contain allylic sulfides, which are being studied for their ability to help prevent certain types of cancer and coronary disease.
Garlic is a staple pantry item in kitchens throughout the world. It can be eaten in a variety of ways including raw or cooked. Raw garlic tends to be stronger than cooked; and crushing, chopping, pressing or pureeing garlic releases even more of its oils providing a sharper, more assertive flavor than slicing or leaving it whole. Garlic can be a supporting ingredient in numerous dishes, but does especially well as the central flavor in compound butters, dressings, sauces and salts. Roasting garlic will enhance its flavor and add a subtle sweetness. Pair garlic with rich ingredients and those that can readily absorb its flavor. Acidic fruits and vegetables are also enhanced by garlic's presence.
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