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Garlic (Allium ampeloprasum ), a herb used widely as a flavoring in cooking.
Garlic belongs to the onion genus Allium, and is closely related to the onion, rakkyo, chive, leek, and shallot. It has been used by humans for thousands of years and was used in Ancient Egypt for both culinary purposes and its health benefits.
Origin: CERT ORG USA (not fumed)
Try using this lovely organic garlic in my Low Carb Gluten Free Alfredo Pasta recipe here:
Garlic has been used all over the world for thousands of years. Records indicate that garlic was in use when the Giza pyramids were built, about five thousand years ago.
Richard S. Rivlin wrote in the Journal of Nutrition that the ancient Greek physician Hippocrates (circa. 460-370 BC), known today as "the father of Western medicine".
Garlic is a popular ingredient in cooking.
From Ancient Egypt garlic spread to the advanced ancient civilizations of the Indus Valley (Pakistan and western India today). From there it made its way to China.
According to experts at Kew Gardens, England's royal botanical center of excellence, the people of ancient India valued the therapeutic properties of garlic. The upper classes avoided garlic because they despised its strong odor.
The French, Spanish and Portuguese introduced garlic to the New World.