Garlic


Garlic bulbs are used for both adding flavour to foods and for medicinal purposes. The garlic plant is a member of the lily family and is similar to plants in the onion family in terms of taste and smell.

Garlic in cooking

Garlic can be used in cooking in many forms. Many cooks prefer to use the cloves from a fresh garlic bulb whilst others will use variations with a longer shelf life. Options here include dried garlic flakes, garlic extracts, garlic preserved in oils, garlic powder and garlic salt.

Garlic appears in all kinds of international cuisines and can be used to add flavour to all kinds of meals. It can, for example, be added to meat, fish and seafood dishes and goes well with most vegetables. It can also be used to flavour soups, curries, stews, casseroles, noodles, rice and sauces.

Garlic in medicine

Garlic has a lot of beneficial medicinal effects. It has, for example, antibiotic properties and is rich in many minerals including zinc, copper, magnesium and selenium as well as vitamins A and C. Many practitioners of alternative medicines use garlic to help with:








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