- Garlic is a species in the onion genus, Allium.
- The onion, shallot, leek, chive, and Chinese onion are close relatives of Garlic.
- The active ingredient in garlic is allicin – a sulphur compound which is released when garlic is crushed. It is much more concentrated in raw garlic than cooked.
- Garlic has been cultivated successfully for centuries and is widely used for both its culinary and medicinal attributes.
- Select garlic bulbs which are large, heavy, clean and firm with unbroken, dry skins.
- Avoid those with damp or soft spots.
- Store or hang garlic in a well ventilated cool place. This will prevent the bulbs from rotting.
- Garlic has a storage life of up to nine months. (depending on the variety).
- Avoid refrigeration.
Garlic is a good source of dietary fibre; some medicinal qualities: antiseptic and a cold/flue deterrent.
Product Of Australia