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Monday, 23 March 2015

Garlic

You could buy a slave for 15 pounds of garlic in Ancient Egypt.

The ancient Greeks chewed garlic before going into battle, their breath being a deterrent to invading forces.

Garlic became increasingly popular in Europe during the later Middle Ages. Its strong smell was believed to be devil repellent, as the evil one was said to be allergic to it.

King Alfonso of Castile hated garlic so much that in 1330 he decreed that no noble should enter his presence within 30 days of eating it.

Queen Elizabeth reportedly hates garlic. The chefs at Buckingham Palace never cook with it.

Chicago is named after garlic. Chicagaoua was the Indian word for garlic.

Garlic was used as an antibiotic during World War II.


Black Garlic is made by heating whole bulbs of garlic over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or tamarind.

You can increase the nutritional benefits of garlic by letting it sit after you have chopped it or crushed it.

People who ate raw garlic at least twice a week had a 44% lower risk of developing lung cancer.

Garlic will preserve unrefrigerated ground camel meat.

China is by far the largest producer of garlic, with around 20 million tonnes grown annually, accounting for over 81% of world output. India and South Korea are next.

About 90% of all garlic consumed in the U.S. comes from Gilroy, California.

Source Food For Thought 

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