Besides being a tasty complement to just about any dish, garlic has long been touted for its health benefits.
Sometimes known as the stinking rose, garlic is an edible bulb made up of cloves wrapped in parchment-like paper. There are three common varieties of garlic available in the US: the white-skinned American garlic which has sharper flavor; Mexican and Italian garlic, which have mauve-colored skins and mild taste; finally, elephant garlic, which is actually a cousin to the leek. Garlic is quite pungent and will linger on the breath and skin long after you eat it.Â
Garlic is available year-round and can be found in any supermarket. When shopping for garlic, look for firm, plump bulbs and avoid those that are soft, shriveled, moldy or has started to sprout. This is usually a sign of deterioration and will affect the taste and texture. Always go for bigger bulbs, since those are easier to cook with.
Garlic retains its flavor when it is stored in a dark cool place and unbroken bulbs will keep up to two months. However, individual cloves will only be good for 3-10 days.  Avoid refrigeration or freezing as that can affect the taste.
There are tons of ways to prepare garlic, but unlike an onion or scallion, garlic shouldn’t be eaten raw (unless you can stomach it). In its raw state, garlic has a bitter taste; however once cooked, garlic becomes quite sweet. If sautéing garlic, keep an eye on it as it cooks fast and is prone to burning quickly. Invest in a garlic press for recipes that call for minced garlic; garlic bulbs can be roasted in the oven and spread on crackers or bread with melted brie cheese for a decadent treat.Â
Garlic pairs well with just about everything, but give it a try in chicken, lamb, mushrooms, pasta and shellfish.
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