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General Description Garlic is the dried root of Allium sativum, a member of the lily family. Garlic grows in a bulb that consists of a number of cloves. Each clove is protected by a layer of skin, but all are held together in one larger unit by additional layers of skin. |
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| Geographical Sources |
California and China. |
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| Traditional Ethnic Uses |
Garlic is used in cuisines throughout the world. It is indispensible in Chinese, Italian, and Mexican foods. | |||||||||
| Taste and Aroma Description |
Garlic has a distinctive odor and flavor. |
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| History/Region of Origin | Garlic is native to central Asia, but its use spread across the world more than 5000 years ago, before recorded history. It was worshipped by the Egyptians and fed to workers building the Gread Pyramid at Giza, about 2600 BC. Greek athletes ate it to build their strength.
Garlic came to the Western Hemisphere with some of the first European explorers, and its use spread rapidly. In the United States it was first cultivated in New Orleans by French settlers. Missionaries brought it to California, where it is grown today. |
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| Storage Tips |
Store in cool, dark, dry places.
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| A Few Ideas to Get You Started |
Use Minced Garlic or Garlic Chips in pasta sauces, stews, and soups. Mix with oil and vinegar and Italian spices to make salad dressing. Garlic Powder can be used in marinades, or mixed with herbs and rubbed into poultry, pork, or beef before cooking. |
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