The moment we think of garlic, many of us also think of vampires. A rather common association is that of garlic as a vampire repellent. Of course, the other instant association is health benefits. This belief dates back thousands of years, but even today, the plant is widely believed to possess several medicinal properties
Origin and history of garlic
Historically, garlic has been regarded as a potent medicine for various diseases and a general repellent against all kinds of evil spirits and poisonous animals, including snakes. It is not surprising that it also became associated with the vampire lore originating in Eastern European countries such as Serbia and Bulgaria. Modern stories and films about vampires further spread this association, adding to the mystique of garlic.
No other plant has this special distinction! Garlic really hides ancient secrets; a plant shrouded in mystery.
In ancient times, the plant grew wild in parts of the world, including Central Asia, India, China, Egypt, and present-day Ukraine in the West. In modern times, the area where it grows in the wild has shrunk to Central Asia. While it is difficult to pinpoint the precise wild variety that led to the cultivated type, i.e., Allium sativum, we use today, it is arguably related to the wild species Allium longicuspis native to Central Asia.
The plant was cultivated 5000 years ago in Egypt and India. In China, it was commonly used around 2000 BC. It reached Europe with the incoming Roman invaders during the Middle Ages. The plant can easily adapt to a wide range of environments.
Two types of garlic are commonly used today. There is the hardneck variety designated as Allium sativum var. ophioscorodon and the softneck variety designated as Allium sativum var. sativum. The hardneck variant produces fewer but larger cloves. It has a bolder and stronger taste. The softneck variety has more cloves, but smaller and less pungent.
The secrets of the ‘stinking rose’
Garlic has been nicknamed ‘the stinking rose’ for its kinship to flowering plants such as lilies and its strong odor. For centuries, it has been used as an essential ingredient in food, as a plant that prevents and cures illnesses, and keeps away dangerous animals and evil spirits. Ancient Egyptians also offered it as a sacred gift to gods and used it as currency. Greek warriors used it to gain courage and strength. Tibetan monks, widows, and adolescents were forbidden from consuming it because of the belief that it was a powerful aphrodisiac.
Despite beliefs in such powerful properties, upper-class Egyptians avoided eating garlic in food. Similarly, Greeks who wished to enter temples had to pass a breath taste and those smelling of garlic were not allowed inside. In India, too, members of the higher caste did not consume it in food.
Not only was this plant mysterious, but it was also controversial!
When it came to Europe, its primary use was medicinal because it was known to be part of foods for the working class or slave labor. However, during the Renaissance, from the 14th to the 17th century, European cuisine incorporated garlic in cuisine of the upper classes and rulers.
Health benefits of garlic
Indian Ayurvedic texts and Chinese medical texts from 2000 BC mention the use of garlic in treating respiratory and digestive problems. In the absence of antibiotics, it was used to treat various other illnesses, too.
The idea that garlic is good for health has not faded away with time. Researchers frequently conduct studies to examine its effects on various conditions. The properties of garlic are well established. It contains high levels of potassium, phosphorus, zinc, sulfur, and moderately contains magnesium, manganese, and iron. Raw garlic has a high degree of allicin content. This sulfur compound is associated with several health benefits. While studies sometimes show conflicting results, intake is generally associated with improved cardiovascular, respiratory, and digestive health. It has antimicrobial, antiviral, and antifungal properties. Eating raw garlic, garlic extract, or allicin is also connected to a lower risk of cancer.
It should be noted that consuming this plant is not good for everyone. Those with allergic reactions and certain digestive issues, such as Irritable Bowel Syndrome, can have negative reactions to garlic intake, particularly depending on whether it is eaten raw, fried, or cooked, and the quantity used.
Garlic should be stored at room temperature in a cool, dry, and dark place, and if a clove has become soft or considerably changed color, it should be discarded.
Adding garlic to your diet
The use of garlic in cuisines around the world is common. However, the way it becomes a part of food differs from region to region, and is also based on personal preferences. It changes its flavor and effects on the body depending on how it is prepared and eaten.
Crushing it raw to add to pesto will provide a strong and powerful garlicky flavor. Frying an entire clove in oil and then removing it will give us garlic-flavored oil to prepare dishes. It can also be roasted whole or in halves in the oven and then added to dishes. Basically, in raw form, it will contain more of its natural properties, and chopping into smaller pieces or grating will enhance the flavor and other characteristics. Adding whole chunks and removing them from food during the cooking process leads to milder effects. Another way of keeping the flavor mild is to saute it before adding other ingredients. But using lesser quantities and keeping the flavor mild also reduces its potent effects.
Famous garlic recipes: Dishes and condiments
There are some foods loved around the world that rely on garlic for their special flavor. The traditional Lebanese sauce toum is one of these. It is a creamy sauce, often used as a dip. Toum is made by blending garlic cloves and adding lemon juice and any neutral oil.
Traditional Korean kimchi is a side dish made from fermented cabbage, radish, or cucumber. Kimchi is hugely popular within Korea and also among fans of Korean cuisine around the world. Garlic is a basic and essential ingredient in all types of kimchi.
Escargots à la Bourguignonne is a French dish from the Burgundy region. It is a very popular appetizer and has become a symbol of French cuisine. The dish is prepared with snails baked with garlic and butter.
Spaghetti Aglio e Olio is a classic Italian dish. A simple seasoning of red pepper flakes, salt, and black pepper is added to cooked pasta. Cloves of garlic are then sauteed in olive oil and poured over the spaghetti. The dish is garnished with parsley, and Parmigiano-Reggiano cheese is sprinkled on top. This simple but flavorful dish relies on the taste of garlic to make it special.
Worldwide popular Indian and Pakistani dishes such as chicken tikka masala and butter chicken are incomplete without garlic. In fact, in the Indian subcontinent cuisine, garlic and ginger are a base for countless dishes. The base is frequently made by blending the two ingredients, or by chopping them very finely and sautéing them together.
Of course, garlic bread is an appetizer or snack that is loved around the world and eaten in different places with local variations. Ancient Romans liked to toast thick slices of bread, rub them with garlic, and brush them with olive oil or lard. This was called Pane all’aglio and served as a side dish. Today’s most iconic version of this popular bread evolved when Italian immigrants reached the United States. They added butter, herbs, and cheese, making this originally simple food into a rich side dish.
Concluding words…
Garlic is a prehistoric plant and a part of almost every great culinary tradition in the world. Valued for its medicinal and supernatural properties, this plant was once despised as the food of the lowly laborer, but it evolved to become an essential ingredient of the finest cuisines in the world.
Not everyone may be able to eat cloves of raw garlic every day to stay healthy, as some people do in certain parts of the world, but even those who would rather not have garlic breath find it hard to resist a crunchy bite of garlic bread or naan! And this is just fine because fried garlic won’t leave you with an odor, and when it comes to health benefits, even a little bit of garlic goes a long way…!
