How to Prepare Garlic

Once you select your garlic, it’s time figure out what to do with it. The garlic cloves are the most utilized part of the plant. These are the fleshy sections clustered beneath the papery skin. However, other parts of the garlic plant are edible. The plant’s leaves, flowers, and head (spathe) can be eaten, and have a milder flavor than the cloves.

When confronted with how to ingest garlic, there are many avenues to pursue. Regardless of you use it, your dish will suddenly take on garlic’s signature flavor. Like in exercise, start off slow and increase your amount of garlic per serving as you understand its workings better.

The complete Spartan catalog of garlic recipes is here.

Eat It Raw

Many people will eat garlic raw, especially when they feel they want the medicinal kick of garlic to fight an oncoming or already present cold. Eating garlic raw will ensure you keep all the many compounds inside intact and at full strength. This takes a strong stomach but can be done. Spartan Founder Joe De Sena swears by it and will dispense out a serving of raw garlic to anyone who mentions feeling sick.

Whether or not there is any real benefit to eating raw garlic is certainly up for debate. We cover more about the medical properties of garlic here. The anti-sceptic quality of garlic is surely only going to help, much like using a mouth wash as a means to kill germs.

So, the next time you are cooking with garlic, take a nibble. Just don’t do this on an empty stomach, that’s for certain. And don’t underestimate the intensity you might just unleash in your mouth.

Saute It

Sauteing garlic is the most common method. You can grill it right up in some olive or coconut oil and combine with most meats and vegetables.

Bake It


Bake the entire bulb to create your own garlic paste.  From making hummus to using it as a spread on bread, vegetables, or meats, the baked garlic paste you get
is a powerful tool to have in your cooking arsenal.

 

How to Mince Garlic

There is a reason people tend to buy minced garlic. You can always find it readily available in the supermarket right next to the fresh garlic. Why? Because mincing your own garlic each time a recipe calls for it takes time.

But don’t’ resort to the easy way out. Learn how to mince your own garlic. Then you can schedule a garlic mincing workout, where you mince and store all the garlic you will need to get through the next few days.

Step 1: Use your hand and wrist strength to break apart garlic bulb into individual cloves.

Step 2: Lay the flat side of a large knife against a whole garlic clove.  With the palm of your hand, smash the clove between the knife’s flat side the cutting board. Exercise caution. The garlic clove inside the papery shell can be removed easily now. This is an alternative to peeling the garlic clove.

Step 3: Take your garlic cloves and chop them into thin slices in one direction. Then chop those slices into smaller pieces by cutting perpendicularly to your last series of knife strokes.

Step 4: Store minced garlic in an air-tight container. Though fresh garlic is best (and most powerful), garlic will keep for a few days this way.

Spartan Garlic Recipes

You can cook simple dishes with garlic, or go gourmet. We’ve got three levels of recipes to help you incorporate this Spartan vegetable into your weekly menu – Sprint (easy and fast), Super (some skills), or Beast (now you’re cooking).

Sprint: Spartan Baked Garlic Bulbs

Sprint: Green Pepper and Garlic Scramble

Super: Spartan Garlic Hummus

Super: Spartan Garlic Home Fries

Super: Garlic Roasted Brussels Sprouts

Beast: Asparagus and Garlic Sauce

 

 

 

Footnotes:

[1]Yeh, Yu-Yan, and Lijuan Liu. “Cholesterol-lowering effect of garlic extracts and organosulfur compounds: human and animal studies.” The journal of nutrition131.3 (2001): 989S-993S.

[2]Dhawan, Veena, and Sanjay Jain. “Garlic supplementation prevents oxidative DNA damage in essential hypertension.” Molecular and cellular biochemistry275.1-2 (2005): 85-94.

Sources:

Jancic R. Beograd: Sluzbeni list SRJ; 2002. Botanika farmaceutika; p. 247

Tucakov J. Beograd: Kultura; 1971. Lecenje biljem – fitoterapija; pp. 180–90

Vanjkevic SK. Beograd: S.K.Vanjkevic; 2002. Lecenje belim lukom; pp. 10–7

Kovacevic N. Beograd: Licno Izdanje; 2000. Osnovi farmakognozije; pp. 170–1

Yeh, Yu-Yan, and Lijuan Liu. “Cholesterol-lowering effect of garlic extracts and organosulfur compounds: human and animal studies.” The journal of nutrition131.3 (2001): 989S-993S.

Petrovska, Biljana Bauer, and Svetlana Cekovska. “Extracts from the history and medical properties of garlic.” Pharmacognosy reviews 4.7 (2010): 106.

Agarwal, Kailash C. “Therapeutic actions of garlic constituents.” Medicinal research reviews 16.1 (1996): 111-124.

Dhawan, Veena, and Sanjay Jain. “Garlic supplementation prevents oxidative DNA damage in essential hypertension.” Molecular and cellular biochemistry275.1-2 (2005): 85-94.

Korkina, L., et al. “Plant phenylpropanoids as emerging anti-inflammatory agents.” Mini reviews in medicinal chemistry 11.10 (2011): 823-835.

“Garlic and Cancer Prevention – National Cancer Institute.” Garlic and Cancer Prevention – National Cancer Institute. N.p., n.d. Web. 28 Jan. 2014.

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