“Shallots are for babies, onions are for men, but garlic is for heroes!”
With a history of human use of over 7,000 years, garlic is an herb that grows in Asia, Africa and Europe, used for mainly food flavoring purposes. In Syria, Egypt garlic has been a medicine that is known to cure many diseases like cough, fever and other infections for a thousand years. 
Garlic comes in many shapes and sizes each with its own unique characteristics and taste. The various types of garlic include Red Garlic of Nubia, Wild Garlic, meadow Garlic and Crow Garlic of North America, and Field Garlic of Britain. One of the most famous garlics is the Elephant Garlic and not to forgot the Pearl garlic or Single Clove Garlic or China.
“My final, considered judgment is that the hardy bulb In the kitchen, garlic is of utmost importance. It is the key to a delicious dish that everyone can enjoy. Ever heard of a pizza made without garlic? Or a pasta being made so marvelous without the addition of garlic? Well, there is your answer. Clearly no dish can become exquisite without the addition of garlic. And don’t take my word on it. You’ll meet a number of great cooks who will tell you the exact same thing if you were to ask around. No one can deny the unique taste the simple addition of garlic bring in any dish. Garlic cloves have a spicy flavor to themselves that make any dish they are being added to, superb in taste. They can be added with oil or simply added as a spice in meat breads. Either way there is little to nothing you can to without the addition of garlic to make your food taste absolutely great. Just a little bit of addition of garlic can increase the standard of your dish to a great degree. “Oh, that miracle clove! Not only does garlic taste good, it cures baldness and tennis elbow, too.” – Laurie Burrows Garlic not only provides culinary uses but also medical provisions. Scientific researches show that garlic can heal athlete’s foot, baldness, tennis elbow, fever, cough, and other small infections without the need of any kind of strict medical attention. A 2012 meta-analysis of randomized, double-blind, placebo-controlled trials looking at the effects of garlic on serum lipid profiles, found garlic was superior to placebo in reducing serum total cholesterol and triglyceride levels. Garlic should be chopped, minced, sliced, or chopped before cooking. Cutting garlic ruptures the cells and releases a sulfur based compound called Alliin and a enzyme called Alliinase which are separated in un-sliced garlic. When this happens they come together and form a new compound called Alliicin, this adds to garlic’s health benefits and gives it also its pungent aroma. You need to let it sit for ten minutes before using it in a recipe to get the most out of Alliicin. This compound has strong anti-cancer properties. “What garlic is to salad, insanity is to art.”– Augustus Saint-Gaudens
– Angelo Pellegrini
All in all, as a cook you can never deny the affect garlic has in increasing your foods taste and not to mention the any medical uses it has to offer. All these characteristics have made garlic one of the most used and admired herb in the history of mankind and we shall forever be grateful to God for this marvels gift.
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