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Garlic Powder | |||||
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Our garlic powder
has the unmistakable pungent aroma and flavor of garlic! This garlic powder is finely milled to 500 microns, or 500 millionth of a meter, similar in consistency to powdered sugar.
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| Uses of Garlic Powder, Garlic Powder Recipes | ||||||
| Garlic
powder is a very popular ingredient
with cooks throughout the world, but is especially popular in Chinese and
Mediterranean cooking.
Garlic powder is a good match with lamb, especially leg of lamb.
The flavor of garlic matches well with all kinds of meats, but is a perfect combined with seafood.
Garlic powder also livens up the flavor of all kinds of vegetables, but is particularly well suited for combination with carrots and sweet potatoes.
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Roasted garlic is
easy to make by placing unpeeled cloves in a dry frying pan until the
skins are browned in several places. They now should also be easy to
remove. Be careful not to burn garlic, which causes it to become bitter and
unusable.
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| Easy Cheese Garlic Bread | ||||||
| Mix 1/4 cup each of softened butter and Parmesan cheese, 1-tablespoon olive oil, and 1-teaspoon garlic powder. Spread on French bread; broil just a few minutes until golden brown. | ||||||
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Garlic Salt |
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| Mix parts equal parts garlic powder and salt. Blend in a blender to make the mixture more consistent. | ||||||
| Garlic Sauce | ||||||
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Mix: 1/2 cup water 1/4 cup vinegar 1-1/2 teaspoons garlic powder 2/3 cup sliced almonds 4 slices trimmed white bread 1 teaspoon salt 1 cup olive oil Blend in food processor or blender all ingredients except oil until well mixed. While the food processor /blender is running, pour olive oil in a thin, slow stream until fully incorporated. |
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| Garlic Sauce- Aioli | ||||||
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Mix:
3/4 teaspoon garlic powder and 2 room temperature, pasteurized egg yolks in a bowel (or food processor). Slow drizzle in 1 cup olive oil while stirring or whisking vigorously. The mixture should be a consistency similar to mayo. Add 2 tablespoon lemon juices, salt & pepper to taste just before serving. Serve with eggs, steamed vegetables, poached fish, or cold meats.
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| Benefits of Garlic | ||||||
Garlic has been grown and used for thousands of years making it one of the earliest cultivated plants. During that time it has been attributed with many medicinal properties including increasing strength and stamina, which is why soldiers, athletes, and laborers often ingested garlic. Although this attribute of the plant is questionable, garlic does have some well-documented medical properties. It is an effective antiseptic, antifungal, antiviral, and antibiotic, which is why garlic juice had been often used to clean the wounds of solders up until World War II when penicillin replaced it. During the First World War it helped save thousands of lives. Some recent claims say garlic may be useful in lowering blood pressure, lowering cholesterol, as an anti-inflammatory, and regulating the blood sugar levels of diabetics. The fresher the garlic the more potent its medical properties are thought to be. Garlic also contains several vitamins and minerals including C, B1, B2, Iron, Calcium, and Phosphorus.
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The Garlic Plant | |||||
The garlic plant, Allium sativum, is a member of the Onion family (Alliaceae) and is thus not surprisingly a close relative of plants such as onions, shallots, chives, and leeks. Garlic is a bulb that has numerous segments called cloves, each of these are wrapped in its own papery shell called sheaths. The bulb grows below ground and sends up edible, dark green foliage which is flat and comes to a point at the end. A garlic plant looks very similar to long grass with extra wide, fleshy, blades. In mid to late summer the plant blooms by sending up a flowering stalk. This strange stalk often forms a loop just below the flower causing it to face the ground. Once matured, the flower produces edible seeds very similar to tiny little garlic cloves. After flowering, the foliage temporarily dies off.
The Garlic plant to the left is a second year plant in early spring. The garlic plant, Allium sativum, is a member of the Onion family ( Alliaceae) and is thus not surprisingly a close relative of plants such as onions, shallots, chives, and leeks. Garlic is a bulb that has numerous segments called cloves, each of these are wrapped in its own papery shell called sheaths. The bulb grows below ground and sends up edible, dark green foliage which is flat and comes to a point at the end. A garlic plant looks very similar to long grass with extra wide, fleshy, blades. In mid to late summer the plant blooms by sending up a flowering stalk. This strange stalk often forms a loop just below the flower causing it to face the ground. Once matured, the flower produces edible seeds very similar to tiny little garlic cloves. After flowering, the foliage temporarily dies off.
The Garlic plant to the left is a second year plant in early spring.
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| Planting & Growing Garlic | ||||||
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To plant garlic, separate bulbs into individual unpeeled cloves and plant at least one inch below the surface of the soil. Plant them in a sunny spot that drains well. This is best done in the fall as with other bulbs, or in the very early spring. Harvest the garlic just as the plants start to send up their flowering stalks the following year. If allowed to flower, garlic plants will produce a cluster of seeds called head garlic. Head garlic is edible, and has a flavor, aroma, and consistency just like the cloves, but only about the size of a kernel of popcorn. It can be planted, but will take two seasons to form a decent sized bulb of garlic. After flowering in mid to late summer, the foliage of the garlic plant will die off until fall when it will return. Garlic over winters well and is amazingly hardy, it will remain green well after everything but the evergreens have died away. I have often seen the garlic tops popping up out of the snow in the middle of the winter! Harvested garlic can be eaten right away while its flavor is still much more potent and complex than any which can be purchased at a grocery store, or the bulbs can be dried for long- term storage. Dry for about a week and store in a cool, dark, dry place. Click Here to order |
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