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Zusammenfassung von In Pursuit of Garlic

Name: In Pursuit of Garlic
Rating: 4.2 (21 reviews)
Author: Liz Primeau

Liz Primeau

An Intimate Look at the Divinely Odorous Bulb

4.2 (21 Bewertungen)

18 Min.

Kurz zusammengefasst

In 'In Pursuit of Garlic' by Liz Primeau, readers will learn everything about garlic from its health benefits to various cooking techniques. The book includes garlic-themed recipes, and the author's personal experience growing garlic in her garden.

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What’s in it for me? Garlicky goodness straight from the garden.

A world without garlic doesn’t bear thinking about. China’s sizzling stir-fries, the Middle East’s earthy, lemon-accented dips, France’s butter-drenched snails and Latin America’s sassy salsas just wouldn’t be the same without the tangy kick of allium.

But garlic isn’t just a miracle worker in the kitchen. As long as it’s been cultivated, it’s also been used to heal bodies and minds. Medieval Chinese sages prescribed it as a cure for everything from infections to dysentery. Indian practitioners of Ayurvedic medicine used it for skin ointments and as a cure for coughs. Rome’s great naturalist Pliny the Elder advised his readers take it for boils and tumors.

They weren’t completely wrong to do so. Modern research confirms garlic’s medicinal properties. Eat enough of it, especially in its raw form, and you’ll give your immune system a massive boost. Plenty of reason, then, to start packing your diet with garlicky goodness. So join confirmed garlic fanatic Liz Primeau on this fascinating journey into the history of a plant that has it all.

In the following blinks, you’ll learn

how to start growing garlic in your garden;
why the Romans wrote the allium off as nothing more than peasant food; and
how Chinese garlic growers conquered the global market.

Garlic’s miracle properties have been known for millennia and continue to be researched today.

Garlic stakes a solid claim as being the pantry staple. Whether it’s in a fragrant stir-fry or part of the earthy delights of hummus, the tangy aromatic enlivens dishes in kitchens around the world. But its non-culinary history might just surprise you. For centuries, it’s been used to cure everything from boils to bee stings. In fact, garlic’s medicinal properties make it something of a universal healer.

Take the Jiuhuang bencao, a Chinese treatise on herbal remedies from the Ming Dynasty. It notes crushed garlic’s usefulness as a poultice for infections, as a diuretic as well as a remedy for parasites, ringworm and dysentery. In India, Hindus long used allium in Ayurvedic medicine as a digestive tonic for skincare and to heal abdominal diseases, rheumatism and hemorrhoids. Mixed with honey, it was the perfect antidote to wet coughs, fevers, swelling and worms.

The Roman author and naturalist Pliny the Elder also knew about garlic’s curative properties. He advised readers to pound it with vinegar and water to create a gargle for throat boils. Roasted and pounded with oil, it soothed insect bites; boiled with milk, it counteracted mucus; and mixed with fat, it could be used to treat tumors.

The ancients aren’t alone in their admiration for garlic. The bulbous plant’s antibacterial and antifungal qualities mean that it’s still used and studied today.

The key compound is allicin, an oxygenated sulfur responsible for garlic’s pungent taste and antibacterial properties. As a study at the State University of New York in Albany found, fresh garlic might not be as powerful as the antibiotic penicillin but it nonetheless successfully inhibited the development of the E. coli bacteria.

A different five-week trial at the university showed that participants who swigged a 2.5 percent garlic mouthwash every day had a significantly lower presence of the gum infection-causing bacterium Porphyromonas gingivalis. And if that weren’t impressive enough, garlic is also much more effective at treating yeast strains like candida than the fungal agent nystatin!

All the more reason to reach for the garlic next time you’re feeling peckish. Keep it raw and the effect will be even more impressive, leaving you feeling as strong as an ox in no time.

The Romans dismissed garlic as peasants’ food, but other Europeans embraced its pungent tang.

Garlic has humble origins. The Roman aristocracy turned their noses up at its gastronomic use, relegating it to the medical realm. Luckily for fans of escargot, pizza and pesto, garlic gradually managed to climb its way to the top of the social ladder to take its rightful place as a bulb fit for royalty.

That took time. The Romans’ snobbish dismissal of allium as nothing but peasants’ fare persisted even after their empire had crumbled. Others, particularly the Anglo-Saxons, adopted the same attitude.

Garlic needs a bit of cool weather, friable soil and lots of water to develop thick, fleshy bulbs.

So you know about the culinary and medicinal wonders of garlic, but how do you grow it? If you really want gourmet garlic, it’s time to toss out those tiny cloves you found at the farmer’s market and get your hands dirty!

Garlic needs cool weather and friable soil to develop its bulb.

Harvest your garlic bulbs when half of the leaves are brown and store them in a cellar.

Right, you’ve been patiently watching your garlic crop grow and harvest season is rapidly approaching. That leaves one question: When is the best time to dig the bulbs up? Your best bet is to play close attention to the plants’ leaves. When half have turned brown, your garlic is ready for picking.

That’s important because harvesting too early or too late affects the bulbs’ flavor and storage. Yank them out before they’re ready and they won’t be nearly as tasty as they could be; wait too long, however, and they’ll be susceptible to bacteria and likely to spoil.

Chinese growers dominate the global garlic market, outcompeting all other producers.

While we’re on the topic of supermarket garlic, what exactly is going on with those tiny bulbs already shooting out green sprouts? Why are they so bland compared to the cloves being sold at the farmer’s market? Meet the garlic lover’s eternal foe: Chinese garlic.

Chinese garlic is a phenomenal export success, and it’s all but swamped the North American market. According to the United Nations Food and Agriculture Organization, no country produces more garlic than China. The figures speak for themselves. Today, an astounding 75 percent of the global garlic supply comes from China.

Maximize the health benefits of garlic by eating it raw or cooking it as little as possible.

There’s nothing quite like roasted garlic, but if you want to get the most out of your alliums, you’re better off leaving them uncooked. So roll up your sleeves and smell the fresh allicin. It’s time to get chopping.

Remember all those health benefits associated with garlic? There’s one surefire way of accessing them: eating it raw. That’s down to allicin, the magical compound that helps your body fight inflammation, cures yeast infections and boosts your immune system. A single clove of raw garlic contains five milligrams of this powerful antioxidant. But if you want to lower your risk of infection, heart disease and various cancers, you’d better not heat the garlic. Even a brief toss into the sizzling pan with some tomato sauce is enough to destroy the allicin.

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Worum geht es in In Pursuit of Garlic?

In Pursuit of Garlic (2012) peels back the thin, papery skin to reveal the inner truths of the miraculous allium whose exquisite flavor and restorative properties have made it a kitchen staple for millennia. A deep dive into the plant’s history, cultivation and culinary and medical uses, this rich exploration of the “divinely odorous bulb” is jam-packed with tasty morsels for cooks, gardeners and history buffs.

Bestes Zitat aus In Pursuit of Garlic

When you cut or crush garlic, elements alliinase and alliin instantaneously combine to create allicin.

—Liz Primeau

Wer In Pursuit of Garlic lesen sollte

Garlic connoisseurs
Gardeners
Food history buffs

Über den Autor

Liz Primeau, a proud garlic devotee and avid gardener, is the founding editor of Canadian Gardening magazine. The author of the bestselling Front Yard Gardens and My Natural History, she has also spoken widely about her expertise on horticulture across North America.

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