Garlic

Garlic is the most pungent member of the onion family; its bulbs can be easily separated into 10-20 smaller parts known as cloves, each one individually wrapped in a papery skin and tightly connected to the other cloves to form the garlic head.

Regular Garlic

Elephant Garlic

Green Garlic

It is one of the widely used seasonings in food dishes, giving a pungent and slightly bitter flavour when raw, but becoming mild and wonderfully sweet tasting when roasted or sautéed. The preparation method also affects the taste of garlic; in general, the more finely chopped the garlic, the stronger it will taste. Thus a dish that contains crushed or minced cloves will have a far more intense flavour than one that contains garlic slices.

Although garlic can be added to a huge range of dishes, it works particularly well with lamb, chicken and fish, as well as many vegetables - especially the Mediterranean varieties such as aubergines and tomatoes. It is also ideal for adding to salad dressings, pasta sauces and stir-fries.