Cooking Garlic
 Garlic plant can reach a height of 60 cm,
and grows from a tight cluster of bulbs, each called a clove. Fibrous
roots develop below the bulbs. The whole cluster is flat, round and up
to 7 cm in diameter. Each cluster consists of 1 to 15 side bulbs
(cloves), which develop from the axillary buds of the leaves of the
plant. The leaves overlap concentrically at the base to form a
pseudostem, but further towards the tips, they become flat or V-shaped in
cross-section.
On each plant, there are 4 to 10 leaves growing in two
rows. The inflorescence or flowering shoot grows from the bulb and can
reach up to 1.5 m. It consists of a single stalk which branches. Each
branch bears, in a round mass, or bulbils and flowers that are covered
by a large modified leaf sheath which splits on one side when open. The
plant does not produce seeds because the fruits abort.
Garlic is such an
ancient crop that it was known to be in cultivation in Egypt as far back
as 3000 B.C. Like many ancient crops, because it has depended on
humankind for propagation, its flowers are no longer functional, and
propagation occurs through the planting of the cloves.
Storing Garlic
The dried bulbs are easily purchased from
the market and can be kept for months in a cool, dry place.
Use of garlic in Thai cuisine
Garlic is an almost universal ingredients in
Thai cuisines. Only in desserts and cakes does garlic seem to be absent.
Although a large quantity of garlic is used in the red and green Thai
curry pastes, its flavor is not overwhelming. It also features
prominently in the basic nam prik sauces (hot sauces). The combination
of coriander, garlic and peppercorn is classically Thai. It is often
used in combination with ginger in fried chicken and pork dishes. Whole
pickled garlic bulbs are used as a garnish, while coarsely pounded
garlic is used in the signature tangy Thai papaya salad like som tam.
Other uses of garlic
Fresh or dried garlic is used to flavor
meat, fish and salads. Of the Allium crops, garlic is the second most
commonly used after the onion. The bulb and cloves are used, as are the
green leaves and immature bulbs. Garlic is also used medicinally to
lower blood sugar and cholesterol levels as well as inhibit thrombus
formation. Because of its good health-giving reputation, there are
numerous pills, capsules, drinks and powders containing garlic extracts.
The great pungency of the cloves derives
from this sequence of events: When the tissues are crushed, an enzyme
called allinaise is released. This causes the amino acid alliin, also
found in the tissues, to become allicin, which is the main cause of the
strong smell. To counter 'garlic breath' after consumption of fresh
garlic, eat some fresh parsley. When eaten in quantity, the smell of
garlic may even be detected in the perspiration of the diner.
Happy Cooking,
Carol |
