• Garlic was among of the first vegetables to be cultivated over 5000 years ago -- no surprise it’s the stuff of folklore and legends! The ancient Egyptians, Greeks, and Romans revered it for its strength-enhancing benefits and consumed it for a boost while building the pyramids and battling each other in sporting events. Take that, protein bars!
• Fresh garlic is best in terms of flavor and health benefits, so skip the jarred kind.
• Select garlic that feels firm and has tight and unbroken skin that isn’t showing small green sprouts.
• Store it in a cool, dark place like the cupboard, and it’ll stay fresh for about a month.
• Mosquitoes hate garlic as much as vampires do. While you might not want to rub it all over yourself, you can leave a few peeled cloves out where mosquitoes flock.
• Garlic has natural adhesive properties, so it can be used for arts and crafts in place of glue sticks and to mend tiny cracks in glassware.
• Because garlic has such potent antibacterial properties, it can be used to make a DIY disinfectant! Just shake up ¼ cup chopped garlic with white vinegar and essential oil in a spray bottle.
• Place a slice of garlic beneath a bandage to coax a splinter out of your skin. It’ll work within just a couple hours!
Garlic is an extraordinary source of selenium, which is a mineral important for cognitive function, a healthy immune system, and fertility for both men and women.
Garlic has legendary antiviral and antibacterial properties. Next time you feel a cold coming on, slice a garlic clove in half and suck on the halves in lieu of a throat lozenge to unleash those antiviral properties on your cold!
• Has your garlic ever turned blueish-green on you? It’s due to a chemical reaction between sulphur (in the garlic) and copper (which can be found in lemon juice and sometimes in water supplies). Don’t worry - it’s perfectly safe to eat!
• You may have spotted black garlic at the market or a restaurant. Black garlic is made by heating whole bulbs at a very low temp for a month or so until the cloves turn soft and toasty black. It has a much more intense umami flavor than fresh garlic.
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