Garlic
ORIGINS
Native to central Asia, garlic (Allium sativum) was known even in ancient times for its curative properties: in Egypt, the Ebers papyrus from 1550 before Christ lists as many as 22 therapeutic uses for garlic; the book of Exodus describes it as "the most precious thing left behind by the Jews during their flight from Egypt".
The beneficial effects of garlic are also witnessed by the Greek historian Erodotus, who recounts that the Egyptian pyramids were built by "slaves nourished with a slice of bread, a clove of garlic and half an onion".
In Roman times this bulb was mentioned by many authors, including Terentius Varrone, Ovid and Pliny, as a remedy against poisons, leprosy, asthma and coughs.

GARLIC CULTIVATION
Italy produces around 450,000 tons of garlic. The most important regions for this crop are Venetia, Emilia-Romagna, Latium, Campania, Sicily, Abruzzo, Molise and Tuscany.
The varieties differ in the duration of their vegetative cycle, but mainly by the color of the bulb, which may be white or purple. The white bulbs (the most prized and with the greatest market demand) include the Piacenza White and the Piedmont White, both highly productive.

THE GARLIC CALENDAR

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

DEC

Harvest period

Market presence

FEATURES OF GARLIC
Belonging to the Lily family, garlic is an herbaceous and bulbous perennial with an annual crop cycle.
Its leaves are basal, long and light green in color. The floral shaft, rising from the base of the stalk to a height of 40-60 centimeters, supports a flowering umbrella.
The capsule fruit contains one or two seeds per loggia.
The plant is characterized by a bulb consisting of 8-14 cloves.
Although it is especially resistant to cold, garlic does bets in warm and temperate climates, since the cloves begin to develop and finish forming only when the temperature is sufficiently high (10-15 degrees).
Soil must be light, loose and with no settled water.
Cloves separated from the bulbs are used for planting; the ideal density appears to be 20-30 units per square meter.
The best time of year for planting ranges from late autumn (October-November) for northern regions to late winter (January) for southern regions.
Because of its properties, garlic is considered to be a precious natural medicine: the presence of allyl, sulfur, iodine and silicon make it an excellent antibiotic, with a marked antibacterial function. It also helps to protect the body from illness, stimulates the heart, purifies the blood, and according to recent studies also helps to prevent tumors, especially in the intestine.
In order to take full advantage of its properties, it is best not to cook it for too long, and add it towards the end of cooking in dishes such as sauces, roasts and stews. It is also best to crush it directly into oil with a fork, to prevent the highly volatile phosphorate substances from evaporating.
One good treatment consists of soaking 3 or 4 cloves of garlic overnight in a glass of warm water. Drink the filtered infusion the next morning.
White or pink, garlic is certainly the most widespread aromatic bulb. Hung in a fresh, well-ventilated area, garlic heads may be preserved for up to one year. Before using, make sure the cloves are crisp and healthy; remove soft, spotted cloves which are difficult to digest and have an unpleasant taste.

CONSUMPTION AND STORAGE
Garlic is antiseptic, soothing and an expectorant for the respiratory system. It is ideal for those who suffer from hypertension, against colds and the disturbances of chronic smokers. Garlic also has spasmolytic, antiseptic and anti-diarrhea properties for the intestine. It is not recommended for those with gastric ulcers.
It seems to aid against hair loss.
It may be used to prepare sauces, pasta and rice dishes, soups, omelets, vegetable and meat dishes, where it leaves its unmistakable aroma.
It may be stored for 6-8 months at a temperature of 0-1 °C.


NUTRITIONAL AND ENERGY INFORMATION FOR GARLIC
(100 grams of product)

Edible part 75 % Water 80.0 g Proteins 0.9 g Lipids 0.6 g Glucides 8.4 g Fiber 0 g Energy 41 kcal

Sodium 0 mg Potassium 0 mg Iron 1.5 mg Calcium 14 mg Phosphorus 63 mg Niacin 1.3 mg Vitamin C 5 mg

Source: National Nutrition Institute

RECIPE

Garlic Soup

Ingredients: 3 heads of garlic, 200 grams finely crushed nuts, 200 grams breadcrumbs and 5 tablespoons of extra-virgin olive oil.

Combine the nuts and breadcrumbs; mix with 5 tablespoons of garlic juice obtained by squeezing the 3 heads, and 5 tablespoons oil.
When serving, place 2 spoonfuls of this sauce on the plate and add 1 ladle of hot vegetable stock. Add croutons and grated cheese to taste.

Garlic: Index
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