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Common garlic bulbs range from medium to large, averaging anywhere between 5-8 centimeters in diameter, and consist of several cloves arranged in a number of layers depending on the variety. Each clove of garlic is encased in its individual wrapper, and the bulb itself has layers of thin, flakey wrappers to protect the cloves. Often referred to as the "stinking rose," whole Common garlic actually has a very mild allium scent and taste. However, Once the cloves are crushed or pressed, enzyme compounds are released, producing a sulfur-based molecule known as allicin, which is responsible for giving garlic its renowned pungent aroma and flavor.
Common garlic can be consumed in both raw or cooked applications. Raw garlic tends to have a stronger flavor than cooked; and crushing, chopping, pressing, or pureeing garlic releases even more of its oils providing a sharper, more assertive flavor than slicing or leaving it whole. Common garlic can be used in any dish that calls for garlic such as garlic chicken, spaghetti Bolognese, potato soup, to stews, but it also does especially well as the central flavor in marinades, dressings, sauces, and salts. Roasting garlic will enhance its flavor and add a subtle sweetness.
Common garlic will keep between one to four months, depending on the specific variety, when stored in a cool and dry place.
Toum
Ingredients:
3 to 4 cloves of garlic, peeled and crushed
1/4 cup vegetable or olive oil
1 lemon, juiced
1/4 teaspoon salt
Instructions:
