By Shannon Harts
There’s something that many food lovers today have in common with ancient cultures: they eat and appreciate garlic. In fact, it’s believed ancient Roman soldiers ate it to gain courage before battle and in India, it was known as a “slayer of monsters.” (ucdavis.edu: Nutritional Geography).
Thankfully, most people today don’t cook with and eat garlic for such serious reasons. In modern times, it’s mainly used to add delicious flavor to many favorite foods and dishes.
With National Garlic Day coming up on April 19, we are recognizing this versatile and nutritous plant in the Allium, or onion, family. It has been used in traditional medicine for thousands of years and with modern science, it’s been found to be rich in vitamin C, vitamin B6 and manganese (Healthline). In fact, studies have shown garlic has even been found to improve immune system strength and reduce the severity of sicknesses such as the common cold and flu! (Healthline)
Luckily even when it’s not freshly harvested usually around early July in New York, garlic stores well through the winter and can be found at local markets and through community supported agriculture (CSA) shares.
Some recipes that utilize this historical and healthful plant:
Seasonal Cooking Sunday: Candied Garlic Vinaigrette
Après-ski Roasted Head of Garlic
