Garlic plant

Enjoyed as far back as ancient Egyptian times, this gloriously pungent member of the onion family brings a 'breath' of fresh air to so many dishes. Garlic's notorious odour on the breath has always caused problems: a 14th century Spanish king decreed that knights who'd eaten garlic had to wait four weeks before appearing at court. Also known as 'the stinking rose', garlic (allium sativum) has a strong flavour which mellows with cooking. It adds a distinctive, pungent taste and aroma to a wide range of savoury dishes around the world, particularly from Mediterranean and Asian countries. Fresh garlic Garlic grows in bulbs which contain a cluster of cloves, each enclosed in a dry, papery skin. Garlic cloves usually are peeled and then crushed, chopped or thinly sliced before being added to dishes. They can also be roasted whole in their skins. Look for heavy bulbs with firm skin and no green shoots or mould. Store fresh garlic in an open container in a cool, dry, dark place for two to four weeks. You can also find single-clove garlic, which is larger and has a milder flavour than regular garlic cloves. Minced or pureed garlic Sold in jars or tubes, this is crushed or minced garlic combined with oil or vinegar and preservatives to prolong shelf life. Remove from the jar with a clean spoon to avoid cross-contamination. Once opened, store in the fridge for up to three months. Dried garlic Dried garlic has a longer shelf life than fresh or minced/pureed garlic. Garlic cloves are dehydrated then cut into granules, ground into powder or sliced into flakes. Dried garlic is best used in breadcrumb coatings, spice rubs and sauces. Garlic salt is a mix of powdered garlic and salt. Once opened, store dried garlic in an airtight container in a cool, dry place for up to three months.