When we think of produce to help us stay healthy, colorful, bountiful fruits and veggies usually come to mind. Those are great, but if you want to be healthy on the cheap, don’t overlook the white guy. It’s never out of season and costs just pennies: garlic!
Garlic is something of a mystical plant. It has always been touted as having healing properties — antibacterial, antifungal (and, admittedly, antigoodnight kiss). Research came out a few years ago that showed that its major benefit is that it helps our bodies release hydrogen sulfide. Hydrogen sulfide is an antioxidant our bodies produce, and it relaxes blood vessels and increases blood flow. Additionally, a garlic-rich diet seems to protect against many common cancers and it keeps the heart healthy.
Along with keeping your system happily chugging along, it just makes food taste better. Experts say when it comes to garlic, the more the better…you can and should use it every time you cook! Herbs and spices are a crucial part of cooking healthy, flavorful meals, and garlic definitely gets the job done! Is there anything that says, “FOOD FOOD DELICIOUS FOOD FOR YOU!!!,” like walking into an apartment and smelling garlic cooking on the stove? No, I don’t think there is.
The only downside to cooking with garlic is actually mincing it. It can be something of a tedious task, and, to be honest, I didn’t really know how to do it until a year ago. (I actually learned how when reading the book “How to Boil Water.”) I’d just slice at it pathetically with a steak knife. I could never get it small enough to actually use, so I just stuck to the dried stuff or I bought it pre-minced. Not necessary! You can do this.
1. Pull an individual clove out of the bulb. Set it down on a flat surface and press on it with the flat, wide side of a big kitchen knife. This will force the clove to break out of the papery skin.
2. Next cut off the little woody ends of the clove, where it was attached to the bulb.
3. Discard the skins. (Ugh, I hate the skins and the way they stick to wet fingers!)
4. Using the same large knife, chop the garlic roughly; start horizontally, so it’s in thin slices. Then hack around a bit vertically.
5. It is now time to mince! I finally got the hang of this when I watched Rachael Ray do it on TV…and when I got a better chef’s knife. To mince, move the knife swiftly in a rocking motion — not a chop-chop-chop motion. The tip of the knife should stay on the cutting board but the handle should keep moving. Once I started doing this, it all just clicked. I was Giada.
6. Rock and roll and mince it up until it’s teeny-tiny. (A highly scientific term.) Stop periodically to scrape the garlic off the knife that is sticking to the sides. You’ll feel straight Food Network when you do that move.
You can also take the easy way out and get a garlic press! There are a lot of fancy ones out there, but really, any store like Target or Wal-Mart will have one that does the trick for a couple bucks. You just press a peeled clove in it and let the little minced bits drop right into your pan to saute!
If possible, let it sit for about 15 minutes once it’s crushed or cooked before using it; this activates the healthy enzymes. Also, you’ll get the biggest health boost when it’s raw or lightly cooked. Raw garlic sounds kind of crazy, but mixed with some Greek yogurt, lemon juice, fresh dill, and cucumbers, it makes an amazing dip. It takes about 60 seconds to whip up and is delicious on chicken or in a wrap with veggies and feta.
Garlic bulbs usually cost around a quarter each. That’s cheaper than an iTune. The bulbs keep well and you’ll get a lot of servings out of a single one. It’s in so many recipes that I just have it on hand at all times now. (And if it’s not in a recipe, let’s be honest, I’ll probably add it in.) It’s a cheap, effortless way to give yourself a boost and give your dishes major flavor. And, ya know, keep vampires at bay.
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{ 7 comments… read them below or add one }
Garlic is good for you and i like putting it in my dishes.
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I love garlic so much it is probably unattractive. I have a mild allergy to it, so in addition to the rank breath, I get a runny nose and watery eyes. Luckily the symptoms pass quickly and my doctors have said I can eat it anyway, bc I’m really not sure how I could give it up!
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Cheaper than an iTune= Hahaaha
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mm.. LOVE garlic. i learned the same way you did –by way of rachael ray!
I’m a huge fan of the garlic press! mostly because I hate when my hands smell like garlic, or onion. Unfortunately ones from Kroger or Target aren’t usually very durable, but Pampered Chef’s is excellent and a guy from work really likes his from William Sonoma. (We talk about stuff like garlic presses and killing rats at my job, totally not work related) I <3 garlic!
My husband and I eat garlic like it’s going out of style. Good to know it is so good for us, too!
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I love garlic and use it often. It was a staple of the dishes I ate when I was younger. I buy elephant garlic though, because it’s easier to mince and works better in garlic-intense dishes.