It may not smell great, but ... it's worth using !
Most people associate garlic with a vampire deterrent and a not very pleasant smell. Despite the specific smell, it is worth breaking down and introducing common garlic into your menu. It is a vegetable with really interesting properties. Known as "natural antibiotic"!
Common garlic bulbs range from medium to large, averaging anywhere between 5-8 centimeters in diameter, and consist of several cloves arranged in a number of layers depending on the variety. It has a plungent aroma and flavor.
Garlic is a controversial vegetable in terms of its taste and aroma - while some people do not tolerate its characteristic aroma, for others it is an indispensable ingredient in cooking. Garlic is first and foremost an excellent seasoning that gives dishes a specific aroma. It's hard to imagine Italian dishes without it, especially tomato sauce. A few cloves of garlic enhance the flavor of sauces, roasted and fried meats, stews. Perfect for dips, spreads and garlic butter.
Pair common garlic with tomatoes and citrus, meats such as poultry, beef, pork and seafood, herbs like basil, thyme, and oregano, and other vegetables such as artichokes, snap peas, broccoli, asparagus.
For years, people have tried to get rid of the unpleasant smell after consuming fresh garlic. Here are some of the numerous methods:
- chewing green parsley or cloves (about ten times more than garlic)
- eating a teaspoon of honey, apples, roasted coffee beans
- washing down with yogurt or milk
- washed down with red win