By Rachael Braun
Grown and used for thousands of years, is in the allium family, along with onions, chives and leeks. Known as the ‘stinking rose,’ garlic gets its aroma from its sulfur-containing compounds. These are also in part why garlic so good for you.
To get the full advantages of garlic, it should be eaten fresh and raw. Many people can’t tolerate the taste of raw garlic; using it lightly cooked is better than not using it at all. There are, of course, powder, flake, paste and pill form, all of which have less to offer than fresh and raw. Just a note, if eating raw garlic, don’t overdo it, as it can cause stomach upset.http://thegreenfancy.com/2013/07/17/garden-saga-interludethe-simple-pleasure-of-garlic/
Choose firm, mostly dry bulbs when purchasing. After cutting or crushing garlic, letting it sit for 15 to 20 minutes before use it will stimulate enzymes and increase compounds, making it…
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