Garlic: Difference between revisions

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Green garlic imparts a garlic flavor and aroma in food, minus the spiciness. Green garlic is often chopped and [[stir-fried]] or cooked in [[soup]] or [[hot pot]] in Southeast Asian (i.e. [[Vietnamese cuisine|Vietnamese]], [[Thai cuisine|Thai]], [[Burmese cuisine|Myanmar]], [[Lao cuisine|Lao]], [[Cambodian cuisine|Cambodian]], [[Singaporean cuisine|Singaporean]]), and [[Chinese cuisine|Chinese cookery]], and is very abundant and low-priced. Additionally, the immature flower stalks ([[scape (botany)|scapes]]) of the hardneck are sometimes marketed for uses similar to [[asparagus]] in [[Stir frying|stir-fries]].

[[File:Warzywa czosnek002.jpg|thumb|Garlic plants]]

Inedible or rarely eaten parts of the garlic plant include the "skin" covering each clove and root cluster. The papery, protective layers of "skin" over various parts of the plant are generally discarded during preparation for most culinary uses, though in [[Korea]] immature whole heads are sometimes prepared with the tender skins intact.<ref>{{cite web|author=Amanda |url=http://www.food-links.com/countries/korea/food-terms-korea.php |title=Glossary of Foods and Food Terms in Korea |publisher=Food-links.com |access-date=April 14, 2010}}</ref> The root cluster attached to the [[bulb|basal plate]] of the bulb is the only part not typically considered palatable in any form.

Inedible or rarely eaten parts of the garlic plant include the "skin" covering each clove and root cluster. The papery, protective layers of "skin" over various parts of the plant are generally discarded during preparation for most culinary uses, though in [[Korea]] immature whole heads are sometimes prepared with the tender skins intact. The root cluster attached to the [[bulb|basal plate]] of the bulb is the only part not typically considered palatable in any form.

An alternative is to cut the top off the bulb, coat the cloves by dribbling [[olive oil]] (or other oil-based seasoning) over them, and [[roast]] them in an oven. Garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb, or individually by squeezing one end of the clove. In Korea, heads of garlic are heated over the course of several weeks; the resulting product, called [[black garlic (food)|black garlic]], is sweet and syrupy, and is exported to the United States, United Kingdom, and Australia.

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 Green garlic imparts a garlic flavor and aroma in food, minus the spiciness. Green garlic is often chopped and [[stir-fried]] or cooked in [[soup]] or [[hot pot]] in Southeast Asian (i.e. [[Vietnamese cuisine|Vietnamese]], [[Thai cuisine|Thai]], [[Burmese cuisine|Myanmar]], [[Lao cuisine|Lao]], [[Cambodian cuisine|Cambodian]], [[Singaporean cuisine|Singaporean]]), and [[Chinese cuisine|Chinese cookery]], and is very abundant and low-priced. Additionally, the immature flower stalks ([[scape (botany)|scapes]]) of the hardneck are sometimes marketed for uses similar to [[asparagus]] in [[Stir frying|stir-fries]].
 [[File:Warzywa czosnek002.jpg|thumb|Garlic plants]]
-Inedible or rarely eaten parts of the garlic plant include the "skin" covering each clove and root cluster. The papery, protective layers of "skin" over various parts of the plant are generally discarded during preparation for most culinary uses, though in [[Korea]] immature whole heads are sometimes prepared with the tender skins intact.<ref>{{cite web|author=Amanda |url=http://www.food-links.com/countries/korea/food-terms-korea.php |title=Glossary of Foods and Food Terms in Korea |publisher=Food-links.com |access-date=April 14, 2010}}</ref> The root cluster attached to the [[bulb|basal plate]] of the bulb is the only part not typically considered palatable in any form.
+Inedible or rarely eaten parts of the garlic plant include the "skin" covering each clove and root cluster. The papery, protective layers of "skin" over various parts of the plant are generally discarded during preparation for most culinary uses, though in [[Korea]] immature whole heads are sometimes prepared with the tender skins intact. The root cluster attached to the [[bulb|basal plate]] of the bulb is the only part not typically considered palatable in any form.
 An alternative is to cut the top off the bulb, coat the cloves by dribbling [[olive oil]] (or other oil-based seasoning) over them, and [[roast]] them in an oven. Garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb, or individually by squeezing one end of the clove. In Korea, heads of garlic are heated over the course of several weeks; the resulting product, called [[black garlic (food)|black garlic]], is sweet and syrupy, and is exported to the United States, United Kingdom, and Australia.