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Varieties : Garlic

For maximum garlic flavor, press or crush fresh garlic cloves and cook briefly or not at all. For a mild garlic flavor, cook whole cloves for a long time. Store garlic as you would onions, in a cool, dry, dark place. But don't refrigerate. Refrigerators aren't dry environments. To remove the skin from garlic cloves, place in plastic container. Snap on the tight lid and shake vigorously for one minute. The skin will simply shake off.

Interesting facts:

  • Populations that favor garlic often are described as having "explosive" temperaments. Historically it was fed to soldiers before a battle.
  • Garlic is a cancer fighter in the gastrointestinal tract and lowers cholesterol
  • Pasteur described garlic's antibacterial properties; and during World War I, Albert Schweitzer, MD, recommended it for dysentery, It was called Russian penicillin during World War II


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