Garlic

Allium sativum

vegetable · prebiotic

A head of several cloves under a white or pinkish skin, strong in smell and taste, used as a seasoning the world over. Its fructans feed bifidobacteria, and its allicin only forms when it is cut.

Origin

Central Asia

Season (United States)

all year round · grows in your region

Preparation

The green sprout of old garlic is edible, but bitter and sharp: it is removed for taste, not for health. Chop or crush it, then wait about ten minutes before cooking: that is the time alliinase needs to form allicin, and heat destroys the enzyme before it has finished its work.

Molecules

Fructans (inulin, FOS) · Allium sulfur compounds · Vitamin B6

Did you know?

According to Herodotus, the first known labour dispute broke out when the garlic ration of the workers building the pyramid of Khufu was cut.