Garlic

Garlic/Kārika

Availability

Available all year round.

Storage and Handling

Store in a cool, dark place and avoid keeping in plastic or cling wrap. Handle all fresh produce with care and wash before eating.

History

Throughout history garlic has been the topic of many old wives' tales and folklores, from keeping vampires away to curing various ailments. There is some truth in these, as recent research has shown that the entire onion family, particularly garlic, does have some properties that destroy bacteria and protect against heart disease. Garlic has been cultivated in Central Asia for thousands of years. As early as 2000 BC, the Chinese were using it in their cooking.

Facts

Garlic is a member of the onion family that also includes chives, shallots, spring onions and leeks
The most common varieties of garlic contain 10 cloves (or segments) with white skin on them
Other varieties have pink or purple skin and larger cloves
As a rule, the smaller the clove, the stronger the taste

Growing Facts

Plant in late autumn to mid-winter
Plant in a semi-sheltered/sunny spot

Nutrition Information

	Average Quantity per serving	% Daily Intake per serve	Average Quantity per 100 g
Energy (kJ/Cal)	23/6	0%	467/112
Protein (g)	0.4	1%	7.9
Fat, total (g)	0.0	0%	0.6
- saturated (g)	0	0%	0.12
Available carbohydrate (g)	0.5	0%	10.3
- sugars (g)	0.1	0%	1.6
Dietary Fibre (g)	0.8	3%	16.9
Sodium (mg)	0	0%	4