The Clove We Love

ONCE CONSIDERED OVERPOWERING TO THE AVERAGE PALATE, THE PUNGENT BULB HAS NEVER BEEN MORE POPULAR — AND WHERE WOULD OUR COOKING BE WITHOUT IT?

- Jennifer Stackhouse

Garlic breath may once have been the butt of jokes due to its strong smell that persists long after the garlic itself has been eaten, but today garlic (Allium sativum) is a staple ingredient in most diets and no one seems to worry about garlic breath.

Locally grown and organic garlic is available especially from growers’ markets, local produce stores and garlic festivals. Growing organic garlic in your own garden, however, makes it readily available and guaranteed free of unwanted chemicals.

Much of the garlic sold in Australia is imported, mainly from China, and treated with bleaches and growth retardants to improve its appearance and shelf life.

If there’s one vegetable to grow at home to make a difference to your health and well being, garlic is it. Full of flavour and a widely used ingredient in cooking across the world, it’s also rich in vitamins and antioxidants, making it a healthy addition to the diet.

Southern parts of Australia, in particular, are excellent places to grow garlic, although it can also be grown in warmer climates. In warm areas, some varieties need to be chilled in the crisper section of the fridge for four weeks before planting.

VARIETIES AND SPECIES