Garlic

It is assumed that garlic has its origins in Central Asia. Garlic was already being cultivated 5000 years ago. The ancient Egyptians, Greeks and Romans played a decisive role in its spread in the Mediterranean region. The Romans brought garlic with them to Europe during their conquest, where it became an essential part of our diet.

Garlic smells a little sulphurous and quite pungent. It tastes slightly burning with a slightly sweet flavour.

It is very rich in vitamin B6, but also contains many vitamins of the B group, C and E as well as calcium, potassium, magnesium, sodium and phosphorus.

Garlic is best stored in a dark, cool but not damp place. Store chopped or minced garlic in a closed container in the fridge and consume as quickly as possible.