You may have been using it for years since you've started cooking, but its benefits and applications go beyond being aromatic; indeed, one of the most impressive facts about garlic you wish you'd have known sooner is that it also goes by the name "Russian Penicillin."
The nickname does it justice since during World Wars I and II, soldiers on the battlefield used garlic as an antiseptic, as explained by Tasting Table. Over time, scientists also found out more about its many potential properties, including why it's good for your health and not so much for bugs.
By familiarizing yourself with more fun garlic nutrition facts and its other surprising applications, you can make the most use out of this "wonder" vegetable.
Why Is It Called Garlic?
The University of Missouri's Division of Plant Science and Technology published a piece explaining that the term "garlic" came from "garleac," an Old English word that literally translates to "spear leek." It's a reference to the plant's cloves, which have a lanceolate (spearhead) shape.
The "leek" part, on the other hand, refers to how garlic belongs to the same genus as leeks (also onions, chives, and shallots). Genus is a term used in taxonomy (biological classifications) that groups closely related species together.
What Is Garlic Famous For?
Nowadays, garlic's fame is primarily due to its culinary application. Cooking with garlic means incorporating and infusing any dish with an intense, savory, and pungent flavor.
Historically, however, garlic's popularity was not only due to its use in the kitchen but also as a traditional remedy. An article published on the local news platform The Bridge Weekly, for instance, notes it served as an aphrodisiac and as a remedy for afflictions like parasites, plagues, and snakebites.
What Are Some Surprising Facts About Garlic You Wish You'd Have Known Sooner?
Garlic is a wonder vegetable or "superfood" that isn't just hype; it's a well-studied plant. With the help of modern technology, scientists and researchers have confirmed many of this aromatic's beneficial properties that ancient civilizations have documented.
Here are some of the most interesting facts about garlic that would impress you even more.
Science Confirms It Has Many Beneficial Properties
Modern science has validated many of the traditional, even ancient, uses of garlic as a therapeutic agent. Researchers have identified several compounds in the plant responsible for its health-promoting effects, one of which is allicin.
Allicin is a sulfur-containing compound produced when you crush, chop, or chew raw garlic. In a mini review article published on Frontiers, the researchers said that this compound exhibits protective effects in various organ systems. Examples include the:
- Brain
- Lungs
- Prostate
- Heart
- Liver
- Kidneys
- Intestines
Many other studies support the potential benefits of garlic. A recent Verywell Health article lists and explains some of these, including how this vegetable, particularly the allicin it produces, promotes healthier cholesterol and blood pressure levels and may help fight germs.
Can Serve as a Natural Bug Repellent
The strong smell of sliced, chopped, or crushed garlic, combined with its sulfuric compounds, makes it an ideal botanical pesticide. Still, it's not a "one-size-fits-all" solution and may not work for every pest problem.
Fortunately, there's encouraging evidence that supports using garlic as a pest repellent for plants, according to The Spruce. You can try it out on aphids and cabbage flies. If you have slugs, snails, and spider mites, garlic may work on them, too.
Exist in Other Non-White Varieties
The University of Georgia's College of Agricultural and Environmental Sciences Field Report notes that some sources say there are over 600 cultivars of garlic grown. "Cultivar" is short for "cultivated varieties."
Of the cultivated garlic varieties grown, two classifications exist: hard-necked (ophioscorodon) and soft-necked (Sativum). Purple garlic (e.g., Purple Stripe) is an example of a hard-necked garlic, while red garlic (e.g., Red Toch and Inchelium Red) belongs to the soft-necked kind.
Hard-necked garlics are popular for their larger cloves, making them easier to peel than soft-necked garlics' smaller cloves. Their hard central stalk gives them a sturdiness that allows them to handle cold winters better. However, they often have a shorter shelf life than the soft-neck type.
Salad dressings and aioli are two things you can do in case you're wondering, What is purple garlic good for? It has a beautiful, mellow taste when roasted, the process of which brings out a slight sweetness and earthy flavor. If you want a bit of a kick, go for red garlic, which has a robust, spicy flavor.
Frequently Asked Questions
What Is the Best Way to Chop Garlic?
If you always find it challenging to slice, chop, or mince garlic because of its skin, the best way to start is to position the clove on its flat side, place the flat side of a knife against it, and smash down using the heel of your hand. Doing it this way makes lifting the skin and peeling it away from the clove easier.
Once smashed, use a sharp santoku knife to chop the cloves with a push-chop-lift motion, or a chef's knife with a rock-and-chop motion. Hold the clove with your other hand, securing it in place with your fingers curled to avoid injuring yourself.
Does the Way You Chop Garlic Affect Its Taste and Flavor?
Yes, it does. The finer the chop, the stronger and more intense the aroma and the flavor garlic produces.
If you want a milder taste, you can use smashed (but not chopped) whole cloves. If you're aiming for a more moderate flavor, roughly chop or slice the cloves into thinner (and more) pieces. If you want to get the most out of each clove, however, it's best that you finely mince, grate, or smash it into a paste.
Enjoy Cooking With Garlic for More Flavorful Dishes
From exhibiting many health-promoting effects to shooing away garden pests, these are some fun facts about garlic that should have impressed you. Don't forget it also boasts numerous varieties other than the white ones, so be sure to give the purple or pink garlics a well-deserved try next time.
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