The Stinking Rose

Garlic has been known for thousands of years, believed to have originally from Central Asia, it has been cultivated by Egyptians, Babylonians, Romans, and Greeks as well as in the Far East by the Chinese. Garlic was valued for its flavor in food but also for its medical properties. Egyptians hurried their heads with garlic bulbs to guide the souls to better lands. The slaves working on the pyramids were fed garlic to give them extra force to move those huge stones.

They are used in culinary to bring robust distinctive flavor to many dishes.

The pungent, spicy, and slightly sweet easy of garlic can make an ordinary dish a gourmet delight. Use in roasting, grilling, sautéed with chicken, meats, and wild game to enhance the flavor with subtle complexity.

Garlic can be used fresh, roasted, or in powder form, making it versatile in various culinary applications. Whether it’s a raw clove minced into a salad dressing or roasted garlic spread on bread, its use is limited only by the cook’s imagination.

Garlic’s strong aroma when cooked creates an inviting scent that whets the appetite. It’s often the backbone of many cuisines worldwide, from Italian pasta sauces to Asian stir-fries.

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