You may have seen black garlic popping up at restaurants near you, in specialty cookbooks, or on popular cooking shows. But, what is black garlic?
The short answer is, black garlic is basically aged garlic. Okay, it’s a little more than aged garlic. Black garlic is garlic that has been aged under special, temperature and humidity controlled conditions over a period of 9 - 90 days.
The result of this fermentation process turns regular garlic cloves black and sticky. The cloves have a molasses quality to them.
The aging process doesn’t just change the color, taste, and texture of the garlic, it has the added benefit of almost doubling the level of antioxidants in the garlic! Black garlic doesn’t just taste amazing, it’s also good for you.
When garlic bulbs are aged, their enzymes (the same enzymes that give garlic it’s distinct flavor) breakdown. When aging is complete, the now black garlic has an umami flavor that’s much mellower than fresh or cooked garlic.
Think of the new taste as a mix of sweet and savory, with an almost jelly-like texture, and soft garlicy undertones. The scent is similar to coffee grounds, but without the strong bitterness.
Due to its unique taste and flavor profile, chefs, and adventurous home cooks, are experimenting with black garlic in the kitchen.
Black garlic is easy to incorporate into recipes that call for regular, fresh garlic. Its delicate flavor makes it a great addition to soups or sauteed vegetables. Rub it on chicken before roasting, or stuff the chicken cavity with it. You can also purée the cloves with some good olive oil and spread it over crusty bread. You could also try making black garlic butter. What a decadent way to add some pizazz to dinner!
When you use black garlic, just remember that this type of garlic has a much more subtle flavor than fresh garlic, so you may need to increase the amount you use.
Black garlic has been show to help regulate blood sugar levels. Black garlic also contains higher antioxidants than regular garlic. Black garlic has been shown to reduce triglycerides and cholesterol levels which is good for your heart. One study found that an antioxidant compound in black garlic could help limit the growth of cancer cells. Black garlic has also been shown to help with inflammation as well as liver health.
Calories: 40
Protein: 2 grams
Fat: 0 grams
Carbohydrates: 8 grams
Fiber: 3 grams
Sugar: 4 grams
Because black garlic is aged, it stores well for months. Be sure to store the garlic in a cool, dry place, at room temperature, just as you would regular, fresh garlic.
To get the most out of your garlic, keep the bulbs in a place that allows for some air flow, rather than in an airtight container.
It's important to find a vendor you trust. A lot of the black garlic for sale online comes from other countries that might not have the same attention to quality and cleanliness that US grown products have. Our black garlic is made with 100% US grown fresh garlic. Where to buy Black Garlic
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As if you need another reason to love garlic: it’s also good for you!
The world loves garlic. For thousands of years, this amazing superfood has been used by cultures around the world to stay healthy and combat everything from the common cold to heart disease. Only recently, has modern medicine begun to recognize and study the health benefits of the world’s most popular cooking ingredient: garlic!
Today, scientists believe the key to many of garlic’s potential health benefits lies in allicin, an oily chemical compound found in the garlic bulb. Allicin is also what gives garlic it’s pungent smell. When the garlic cloves are cut, the sulfur in the allicin is released, along with that familiar garlic smell. It’s thought that the release of allicin, a sulfur-containing compound, is an evolutionary trait meant to act as a deterrent to pests while the garlic bulb is underground.
Want to learn more about the health benefits of garlic? Take a look at this list of Top 5 Health Benefits of Garlic to learn more.
Garlic is rich in nutrients
A diet rich in nutrients is key to staying healthy. Of course, some foods contain more nutrients than others. Garlic packs a mighty punch when it comes to beneficial nutrients like vitamins and minerals. The next time you add garlic to your dinner, know that you’re getting a healthy dose of vitamins and minerals like vitamin B6 and C, and manganese, selenium, iron, copper and potassium.
It’s these rich nutrients that may contribute to garlic’s immune boosting qualities. Vitamin B6, or pyridoxine, helps reduce the risk of heart disease, and other cardiovascular diseases, while minerals like iron and manganese promote energy and neurological function.
Garlic boosts immunity
Garlic was used as far back as ancient Greece to boost immunity and ward off disease. Hippocrates, considered the Father of medicine, and for whom the Hippocratic Oath is named, used garlic as a cleansing agent, in addition to fighting other ailments.
Only recently, however, have these ancient medical theories been put to the test. Studies are currently underway to see if garlic does indeed boost immunity, as ancient societies were certain it did. Preliminary scientific studies indicate that raw garlic may be better at boosting immunity than cooked garlic.
Garlic works as an anti-inflammatory
Inflammatory issues like arthritis are a major concern for millions of people. To help relieve the pain associated with arthritis, The Arthritis Foundation, a nonprofit organization assisting those that live with this debilitating disease, recommends garlic as part of an anti-inflammatory diet.
The Foundation notes that garlic, “...contains diallyl disulfide, an anti-inflammatory compound that limits the effects of pro-inflammatory cytokines. Therefore, garlic can help fight inflammation and may even help prevent cartilage damage from arthritis.”
Garlic lowers blood pressure and improves cardiovascular health
Nearly half of all Americans have high blood pressure. Persistent high blood pressure is a serious condition that can lead to heart attacks, strokes, and kidney disease. Some studies have found that garlic may lower blood pressure, particularly in hypertensive patients. It is thought that garlic acts as an agent to reduce stiffness in the arteries to help lower blood pressure.
Is Black Garlic good for you?
Aged garlic is a potent source of antioxidants
Antioxidants are believed to neutralize dangerous free radicals in our body and reduce the inflammation that can lead to diseases like heart disease, and some cancers. Incorporating foods into our diets that are rich in antioxidants may help reduce these risks.
Aged garlic, or black garlic, as it’s known, is garlic that has been fermented by heating whole bulbs under high temperature conditions over a period of several weeks. It is believed that this fermentation process causes black garlic to have a higher concentration of antioxidants than raw garlic.
What are the minerals in garlic?
Garlic is rich in minerals including potassium, calcium, magnesium, manganese, iron, zinc, and selenium.
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Garlic is one of the most popular ingredients in the world; and yet, few of the culinary world’s most popular food items have the mystique of garlic. This versatile plant, long considered a superfood for its distinct flavor, but also it’s perceived healing power, and occasional appearance in folklore (hello, Dracula!), is everywhere and it’s popularity continues to increase!
Roman gladiators ate garlic before battle. Greek Olympians ate garlic for endurance and strength. Ancient doctors around the world prescribed garlic for ailments. Even the much celebrated scientist Louis Pasteur once considered garlic a potential solution for killing bacteria.
But, for all of garlic’s storied history, where did it come from? How many kinds of garlic are there? How long has garlic been used in cooking? Keep reading to learn more about garlic’s intriguing history…
Roughly 700 species of garlic exist today. Of those, garlic falls into two categories: hardneck and softneck. The hardneck species typically produces fewer, but more robust cloves. It also produces a garlic scape, which is the edible flower stem of the plant. Hardneck garlic is more likely to be grown in cooler climates. Softneck garlic, on the other hand, is more adaptable to mild and warm climates. Softneck garlic matures quickly and is also better for storing. You’re more likely to see softneck garlic in your local grocery store.
Garlic is an ancient crop. Evidence suggests that garlic was used as long as 5000 years ago in Egypt and India. When the tomb of Egyptian pharaoh King Tutankhamun was excavated in 1922, cloves of garlic were even discovered amongst his valuable treasures. It’s unclear if this garlic was meant to protect the king, or if it was accidentally left by a laborer in the construction of the tomb.
Texts from early Chinese history show that garlic was widely used in the country as early as 2000 BC. Garlic was prized in China for its culinary uses, its effectiveness as a food preservative, and for its medicinal properties.
Historically, wild garlic grew across Asia, India, Egypt and as far west as Ukraine. Today, that range is substantially smaller. Central Asia is the only place in the world where wild garlic grows without the help of human cultivation.
It wasn’t until the Middle Ages that garlic arrived in Europe, courtesy of Roman invaders. Despite its use in medicine at the time, Europe’s ruling classes were hesitant to embrace garlic as food because of its association with the labor classes (slave labor in Egypt, lower castes in India, and field workers in Europe). It wasn’t until the Renaissance (14th century - 17th century), that the ruling classes in Europe began widely using garlic in cooking. King Henry IV of France was even famously baptized in a mixture of water and garlic to protect him from evil spirits and future afflictions.
The garlic plant is resilient. It grows almost anywhere, stores for long periods of time, and is susceptible to few pests or diseases. Not to mention the fact that many cultures find garlic absolutely delicious! Part of garlic’s popularity since it was discovered thousands of years ago can be attributed to its many social uses: culinary, medicinal, and folkloric.
Garlic was a popular prescription among ancient physicians. Hippocrates, one history's most prominent medical figures, and for which the Hippocratic Oath is named, prescribed garlic for a variety of ailments including: pulmonary ailments, abdominal issues, and as a cleansing agent. Pliny the Elder, a respected Roman thinker, was keen to prescribe garlic to fight infections and protect against toxins.
In Eastern medicine, garlic was used to aid digestion, resolve respiratory ailments, fight fatigue - even combat depression. And, in popular folklore, garlic was used to ward off evil spirits and protect people and homes from vampires and werewolves. It’s powers were believed to be so powerful that it was hung on windows, over doors, and rubbed in chimneys and keyholes - anywhere it was thought evil could enter a home.
While a close cousin of garlic has grown in North America for hundreds of years, garlic as the culinary staple we know now, didn’t arrive in North America until the 17th century. French, Spanish, and Portuguese explorers are credited with introducing garlic to North America.
Several hundred years passed before garlic cultivation dramatically increased. The arrival of immigrants in the 1920’s from Poland, Germany and Italy, among other places, created a demand for what is now a kitchen essential.
Today, California is the leading producer of garlic in the United States, with Gilroy, California now dubbed the garlic capital of the United States. And we would love have you try some of our Gilroy garlic bulbs.
Garlic is an essential item in the kitchen. We add it to our pastas, soups, vegetables, bakes and more! When stored properly, garlic will last for months and months. Following these helpful tips will ensure you and your family can enjoy fresh garlic (hopefully it’s Gilroy garlic), through the entire growing season and beyond.
Garlic is not like most vegetables; it does not grow in cold temperatures. Garlic is best stored in a cool, dry, and dark environment that has good airflow. Whole garlic bulbs like to be stored in a cool (60-65 degrees), dry place. A cupboard, pantry or root cellar is best to ensure proper ventilation and temperature. Avoid placing the garlic in a plastic baggie or airtight container as this can increase moisture and decrease airflow. Instead use a ventilated container like a mesh bag.
Fresh garlic will last for over 90 days if stored in a cool dry place.
60 - 65 degrees (not too cold) with little to no humidity. Garlic can also be stored in paper bags or cardboard boxes with holes punched into them to allow proper airflow.
While it’s not ideal to store garlic in the refrigerator (it’s way too cold), if you’re in a pinch, be sure to store the garlic on one of the main shelves and not in the crisper boxes. Keep in mind that when the garlic is removed from the fridge, the temperature change (from refrigerator cold to room temperature/warm), will trick the garlic into thinking it's spring and therefore time to sprout!
Garlic that has sprouted is still fine and edible, just cut the clove in half and remove the green sprout. If you plant a sprouted clove in potting soil it will grow new garlic bulb and you'll have free garlic!
If you have leftover (unpeeled) cloves, they can be stored for about three weeks. Peeled cloves will last about a week.
Whole bulbs, cloves, chopped, or minced garlic can be frozen in an airtight container. These are great to use in soups and stews.
The best way to store garlic to keep it fresh is to keep in in a cool dry place away from potatoes.
To get the most out of your garlic, and prolong it’s storage life, don’t break your garlic apart until you’re ready to use it. Keeping the papery layer intact prevents moisture from reaching the cloves.
● Garlic will store well on the counter or in an open container as long as it is cool and dry and has good airflow. A garlic keeper is a possible option.
● Avoid storing garlic with potatoes. While they are delicious when cooked together, the moisture and ethylene gas from the potatoes will shorten the life of the garlic.
● Garlic hates moisture; humidity leads to spoilage and rot. If you live in an area with a humid climate, it’s especially important not to store your garlic in plastic bags. The plastic bag will trap moisture and prevent ventilation.
Signs your garlic is spoiled
If you notice any of the following, it’s time to toss the garlic:
● Black specks or dark discoloration on your garlic
● Your garlic is soft or mushy to the touch
For more on methods to safely store and preserve garlic review this UC Davis article.
We hope this has given you some information about how to store garlic. If you have any questions or tips post them in the comments. Follow this link if you're interested in Gilroy Garlic for Sale and here for Garlic Braids for Sale.
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