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Did you know that regular consumers of garlic develop enzymes that help reduce its smell? If you only eat it occasionally, remember that fresh parsley helps freshen your breath! Did you know that some people have difficulty digesting garlic? If this is your case, favor cooked garlic over raw garlic, degerm it or rub the bottom of your pan with the clove without including it in the recipe.
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Choose Quebec garlic rather than garlic that has traveled and therefore suffered temperature variations. Its germination, ripening and shelf life will thus be optimal. Pick firm bulbs, which show no signs of sprouting or spotting. Make sure the skin covering the bulb is dry, tight and paper-like.Keep
Store your garlic in a dry, well-ventilated place. Check from time to time that it is still firm, dry and spotless. If the place is too humid, there will be germination; if the place is too dry, the pods will turn into powder.Prepare
A clove of garlic, crushed either with the wide blade of a knife or in a mortar, gives off a much more intense flavor than a clove simply chopped. Sliced garlic is milder than minced garlic, itself less strong than crushed garlic. The unpeeled cooked pods, left "en chemise", are candied and give dishes in sauce a light and subtle flavour. Remove them before serving.Stay healthy
Despite its small size, garlic is a good source of vitamin B6, essential for energy metabolism and the formation of hemoglobin, as well as manganese. This mineral is involved in several biological functions such as energy metabolism and immunity. It contains sulfur phytochemicals, released when the pod is crushed, crushed or cut, which could help prevent different types of cancers, including those of the digestive system.| 1 bulb (100g) | Content | % daily value |
| Calories | 35 kcal | - |
| Carbs | 8g | 3% |
| Dietary fiber | 1g | 4% |
| Vitamin C | 7.5mg | 8% |
| Vitamin B6 | 0.3mg | 18% |
| Manganese | 0.4mg | 17% |
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