In ancient Greek history, garlic was often called "scorodon", which roughly translates to "stinking rose". It has been grown for thousands of years and used in abundantly various ways. The Greeks used it to distract evil spirits, demons and vampires. The Egyptians fed it to their slaves to ward off illness and increase strength. Hippocrates recommended it to heal wounds and infectious diseases.
History and science dictates that garlic is a Protector. Looking at its natural properties, no wonder the bulb holds so much power. Allicin (the oily liquid inside the cloves) gives the strong odor and taste, and it's a hardy plant that grows within the safe-haven of the cool, damp ground.
It can be challenging to consume garlic in larger quanitites because of it's pungent "attitude". Personally, I love garlics loud flavor and strong bite. But for many, it can be too much.
How can we incorporate more of this magical Allium Sativum in our own life?
Garlic is one of my favorite foods. Before two years ago, I rarely cooked with it and to my knowledge, rarely ate it. I'm not quite sure what changed. Maybe it was the rustic presence garlic had on my counter-top that day, or the way the flaky paper-like skin feels when it peels off layer by layer. Raw, cooked, roasted or minced, I'll eat it. Be it told, I am now an advanced garlic connoisseur.
Garlic is so easy to incorporate into meals, simply by chopping or pressing the cloves and throwing in the pan. It certainly it delicious, but that method doesn't allow the "eater" to ingest much of its magical and medicinal properties. The power of garlic is another story, and one I plan to write another day. I've found that roasting garlic bulbs is the fastest, easiest and most delicious way to eat it, and a lot of it!
Peel off some of the loose papery garlic skin. Use a sharp knife to cut off the very bottom part of the bulb (be careful not to cut off too much, just enough to expose the fresh garlic cloves).
It's so simple, you'll think something is missing! All you need is garlic bulbs, olive oil and tin foil.
Pour just a dab of olive oil on a piece of tin foil. Place the garlic bulb (cut-side down) on the oil and "swish" it around to distribute the oil evenly across the flat part of the bulb.
Wrap the bulb of garlic in tin foil and put in a pre-heated oven, 425F for approximately 25 minutes.
After approximately 25 minutes, pull the garlic out of the oven and take it out of the tin foil. Since the garlic has been roasted, each clove will come out of it's pocket very easily. I just squeeze from the bottom and they pop out! Mmmmmhmmm, good!
They are also good when spread on bread, like butter (you might even add a little pesto or bruschetta sauce!
This recipe is also posted in the "Meals & Snacks" section of my website.
Hello, I'm Julie.
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