Garlic
Health benefits
How to prepare
One of the things I love in the kitchen is to make my life as easier as possible. This method I use to have garlic in the fridge always ready to use is amazing.
First of all you will only get your hands garlic smelly once, instead of every time you need garlic in a recipe. Second you will get all the flavour of fresh garlic and you can use in every recipe you know.
Not only is it cost-efficient, especially if you’re able to find cheap bulk garlic cloves, but you get to avoid any fillers and anti-caking chemicals used in various grocery store options, and the quality and flavour is usually far better too!
This is the boring part of this method, but believe me is very well worth it!
Buy as much as you would like, that will depend on how much garlic you use on your recipes. I use every where, so a jar like this one will last me around 3 to 4 weeks.
Garlic is an easy flavour addition to many types of meals. And beyond its widespread use for taste and seasoning, garlic can actually provide notable health benefits.
Garlic may help boost your immune system
The flavourful bulbs at the end of the garlic plant are also rich with nutritious compounds called allicin and alliinase. In fact, the presence of allicin helps garlic boost the immune system.
A 2015 review from the Journal of Immunology found that garlic fortifies the immune system by stimulating immune cells like macrophages, lymphocytes, and natural killer cells. Garlic may also help stave off colds and flu because of the plant's antimicrobial and antibiotic properties, Brigman says, which would stop the growth of viruses, bacteria, and other unwanted organisms.
However, Brigman notes that although some studies show a benefit, there is a lack of strong evidence that garlic supplements help prevent or reduce severity of the common cold and flu.
Garlic may reduce the risk of certain cancers
"[Garlic is] also a good source of phytochemicals, which help to provide protection from cell damage, lowering your risk for certain cancers," says Brigman.
Phytochemicals are compounds in vegetables and fruits associated with a reduced risk of chronic illness. There is some evidence that consuming phytochemicals through garlic can have anticarcinogenic effects and potentially lower risk for stomach and colorectal cancers.
However, research in human subjects is lacking, and it's not proven that garlic consumption can actually prevent or treat cancer.
Now that you have all the garlic cloves peeled, it is time to add loads of olive oil. Adding olive oil is essential to preserve the garlic. Otherwise gets a funny colour that means it is oxidising. Garlic enzymes—which give it that distinct flavour—break down over time. Naturally occurring sulphur in the garlic interacts with those enzymes, occasionally turning it slightly green or blue. So, to avoid that process we will need a good extra virgin olive oil.
Put everything in a food processor for a couple of minutes. You don't want to be to smashy, like pure. You want to be in very small particles, so be careful on this process.
Place in a glass jar and in the fridge. Every time you need garlic, open the jar and take a spoon into your recipe. This is a life change, I use garlic everywhere and my hands are never smelly!
How to store
Definitely in the fridge. As they covered in olive oil will last up to two months.
Mines never last that long!