Garlic has been used as a food and medicine by many cultures for thousands of years. Herbalists have long argued that garlic can fight colds and sore throats. Contemporary studies have found that garlic has antifungal, antiviral, and antibacterial properties. It is also said to help prevent heart disease and cancer due to it's properties as an antioxidant.
Garlic is stored at room temperature and at low humidity. Ideally, garlic would be stored around 65 degrees. Garlic stays good longer when the tops remain attached.
My favorite way to prepare garlic is to roast it. To try, simply cut off the bottom of the whole head of garlic, place the cut side down on an oiled baking sheet, and roast it in the oven until tender. This often works out well if you are using the oven anyway. When the garlic cools, you can use it for anything. It is a thickening agent for your salad dressings, a rub for your poultry, or, as I often do, a butter for your bread.
Spanish Garlic Soup
10 garlic cloves, peeled and sliced
5 cups of broth
1 cup of dry sherry
¼ cup of olive oil
French bread, sliced and toasted
Grated Parmesan cheese
Salt and pepper
- Sauté the garlic in the olive oil until it turns golden.
- Heat the beef broth with sherry. When the broth reaches the boiling point, add garlic and the olive oil.
- Season with salt and pepper to taste; then simmer for about 30 minutes.
- Strain out the garlic and reheat.
- Sprinkle toasted French bread slices generously with Parmesan cheese, then place them in a 425°F (220°C) oven for about 3-4 minutes.
- Put the hot toast in the bottom of soup dishes; then pour the soup over top.