Scientific classification
Kingdom : Plantae
(unranked) : Angiosperms
(unranked) : Monocots
Order : Asparagales
Family : Alliaceae
Subfamily : Allioideae
Tribe : Allieae
Genus : Allium
Species : A. sativum
Binomial name : Allium sativum L.
Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, the shallot, the leek and the chive. Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. The cloves are used as seed, for consumption (raw or cooked), and for medicinal purposes. The leaves, stems (scape) and flowers (bulbils) on the head (spathe) are also edible and most often consumed while immature and still tender. The papery, protective layers of "skin" over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable.
Garlic History
The word garlic comes from Old English garleac, meaning "spear leek." Dating back over 6,000 years, it is native to Central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe.
Egyptians worshipped garlic and placed clay models of garlic bulbs in the tomb of Tutankhamen. Garlic was so highly-prized, it was even used as currency. Folklore holds that garlic repelled vampires, protected against the Evil Eye, and warded off jealous nymphs said to terrorize pregnant women and engaged maidens. And let us not forget to mention the alleged aphrodisiacal powers of garlic which have been extolled through the ages.
Surprisingly, garlic was frowned upon by foodie snobs in the United States until the first quarter of the twentieth century, being found almost exclusively in ethnic dishes in working-class neighborhoods. But, by 1940, America had embraced garlic, finally recognizing its value as not only a minor seasoning, but as a major ingredient in recipes.
Quaint diner slang of the 1920's referred to garlic as Bronx vanilla, halitosis, and Italian perfume. Today, Americans alone consume more than 250 million pounds of garlic annually.
Side Effects
After eating a large quantity of garlic, a person will usually have halitosis. Their sweat and excreted oils will also smell like garlic. If an extremely large amount of garlic has been consumed, the person's mucus, vaginal discharge, dandruff, and even earwax will also smell like garlic. Washing the body with soap will not take away the scent, although perfumes will mask the scent. The smell usually fades over the course of several days.
Garlic and Health
Garlic has long been considered a medicinal food. It was used to protect against plague by monks in the Middle Ages. Hippocrates used garlic vapors to treat cervical cancer. Garlic poultices were placed on wounds during World War II as an inexpensive, and apparently quite effective replacement for antibiotics which were scarce during wartime.
Now science is beginning to prove the medicinal properties of garlic that our ancestors took for granted. Studies have shown garlic can suppress the growth of tumors, and is a potent antioxidant good for cardiovascular health.
Other studies show garlic can reduce LDLs or "bad" cholesterol and is a good blood-thinning agent to avoid blood clots which could potentially lead to heart attack or stroke.
All of this natural medicine comes at a cost of only 4 calories per clove.
Garlic's health benefits and medicinal properties have long been known. Garlic has long been considered a herbal "wonder drug", with a reputation in folklore for preventing everything from the common cold and flu to the Plague! It has been used extensively in herbal medicine (phytotherapy, sometimes spelt phitotherapy). Raw garlic is used by some to treat the symptoms of acne and there is some evidence that it can assist in managing high cholesterol levels. It can even be effective as a natural mosquito repellent.
In general, a stronger tasting clove of garlic has more sulphur content and hence more medicinal value it's likely to have. Some people have suggested that organically grown garlic tends towards a higher sulphur level and hence greater benefit to health. In my experience it certainly tastes better so I buy organic whenever possible whether or not it's best for my health.
Some people prefer to take garlic supplements. These pills and capsules have the advantage of avoiding garlic breath.
Modern science has shown that garlic is a powerful natural antibiotic, albeit broad-spectrum rather than targeted. The body does not appear to build up resistance to the garlic, so its positive health benefits continue over time.
Healthy Antioxidant
Studies have shown that garlic - especially aged garlic - can have a powerful antioxidant effect. Antioxidants can help to protect the body against damaging "free radicals".
Uses
Culinary uses :-
Garlic is widely used around the world for its pungent flavor, as a seasoning or condiment. It is a fundamental component in many or most dishes of various regions including Eastern Asia, South Asia, South-East Asia, the Middle-East, Northern Africa, Southern Europe, and parts of South and Central America. The flavour varies in intensity and aroma with cooking methods. It is often paired with onion, tomato, or ginger. The parchment-like skin is much like the skin of an onion, and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb, coat cloves of garlic by dribbling olive oil (or other oil based seasoning) over them and roast them in the oven. The garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb or individually by squeezing one end of the clove.
Oils are often flavored with garlic cloves. Commercially prepared oils are widely available, but when preparing garlic-infused oil at home, there is a risk of botulism if the product is not stored properly. To reduce this risk, the oil should be refrigerated and used within one week. Manufacturers add acids and/or other chemicals to eliminate the risk of botulism in their products.
In some cuisine, the young bulbs are pickled for 3–6 weeks in a mixture of sugar, salt and spices. In Eastern Europe the shoots are pickled and eaten as an appetizer.
Immature scapes are tender and edible. They are also known as "garlic spears", "stems", or "tops". Scapes generally have a milder taste than cloves. They are often used in stir frying or prepared like asparagus. Garlic leaves are a popular vegetable in many parts of Asia. The leaves are cut, cleaned and then stir-fried with eggs, meat, or vegetables.
Mixing garlic with eggs and olive oil produces aioli. Garlic, oil, and a chunky base produce skordalia. Blending garlic, almond, oil and soaked bread produces ajoblanco.
About 1/4 teaspoon of dried powdered garlic is equivalent to one fresh clove.
Medicinal use and health benefits :-
Garlic has been used as both food and medicine in many cultures for thousands of years, dating at least as far back as the time that the Egyptian pyramids were built. Garlic is claimed to help prevent heart disease including atherosclerosis, high cholesterol, high blood pressure, and cancer.
Animal studies, and some early investigational studies in humans, have suggested possible cardiovascular benefits of garlic. A Czech study found garlic supplementation reduced accumulation of cholesterol on vascular walls of animals. Another study had similar results, with garlic supplementation significantly reducing aortic plaque deposits of cholesterol-fed rabbits. Another study showed that supplementation with garlic extract inhibited vascular calcification in human patients with high blood cholesterol. The known vasodilative effect of garlic is possibly caused by catabolism of garlic-derived polysulfides to hydrogen sulfide in red blood cells, a reaction that is dependent on reduced thiols in or on the RBC membrane. Hydrogen sulfide is an endogenous cardioprotective vascular cell signaling molecule.
However, a randomized clinical trial funded by the National Institutes of Health (NIH) in the United States of America and published in Archives of Internal Medicine in 2007 found that the consumption of garlic in any form did not reduce blood cholesterol levels in patients with moderately high baseline cholesterol levels.
Storage
Domestically, garlic is stored warm (above 18 degree C or 64 degree F) and dry, to keep it dormant (so that it does not sprout). It is traditionally hung; softneck varieties are often braided in strands called "plaits" or grappes. Garlic is often kept in oil to produce flavoured oil, however the practice requires measures to be taken to prevent the garlic from spoiling. Untreated garlic kept in oil at room temperature can support the growth of deadly Clostridium botulinum. Peeled cloves may be stored in wine or vinegar in the refrigerator
Commercially, garlic is stored at -3 degree C, also dry.
Ref : http://homecooking.about.com , http://www.garlic-central.com , and http://en.wikipedia.org
Garlic
Carambola or Star Fruit
Do you know " Star Fruit " ???
The shape of this fruit is so cute, like the star... " Carambola " is the other name of the star fruit. Carambola juice or star fruit juice is one of my drinking juice I love, but my mother like the fresh fruit. When I was young, my mother always did it for me... This fruit is one of Thai herb, we can use it for cosmetic because it contains Vitamin A, C, B1 and B2. In addition, we have it for scurvy because Vitamin C in it.
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Oxalidales
Family: Oxalidaceae
Genus: Averrhoa
Species: A. carambola
Binomial name: Averrhoa carambola L.
Common Names: Carambola, Starfruit.
The carambola is a species of tree native to Indonesia, India and Sri Lanka and is popular throughout Southeast Asia, Trinidad, Malaysia and parts of East Asia. It is also grown throughout the tropics. Carambola is commercially grown in the United States in south Florida and Hawaii for its fruit, known as the starfruit. It is closely related to the bilimbi.
Growth Habit
The carambola is a slow-growing, short-trunked evergreen tree with a much-branched, bushy canopy that is broad and rounded. Mature trees seldom exceed 25-30 feet in height and 20-25 feet in spread. Trees are very unlikely to reach this size in California. In a spot to its liking carambolas make handsome ornamentals. Container grown plants are equally attractive and have the additional advantage of being movable.
Foliage
The spirally arranged, alternate leaves are 6 - 10 inches long, with 5 - 11 nearly opposite, ovate-oblong leaflets that are 1-1/2 to 3-1/2 inches in length. They are soft, medium-green, and smooth on the upper surface, faintly hairy and whitish on the underside. The leaflets are sensitive to light and more or less inclined to to fold together at night or when the tree is shaken or abruptly shocked.
Flowers
The fragrant, pink to lavender flowers are 3/8 inch in diameter, perfect, and borne in clusters in axils of leaves on young branches, or on older branches without leaves. There are several flushes of bloom throughout the year.
Fruit
Carambola fruits are ovate to ellipsoid, 2-1/2 to 5 inches (6 to 13 cm) in length, with 5 (rarely 4 or 6) prominent longitudinal ribs. Slices cut in cross-section are star shaped. The skin is thin, light to dark yellow and smooth with a waxy cuticle. The flesh is light yellow to yellow, translucent, crisp and very juicy, without fiber. The fruit has a more or less oxalic acid odor and the flavor ranges from very sour to mildly sweet. The so-called sweet types rarely have more than 4% sugar. There may be up to 12 flat, thin brown seeds 1/4 - 1/2 inch long or none at all. Seeds lose viability in a few days after removal from fruit.
Health risks
Individuals with kidney trouble should avoid consuming the fruit, because of the presence of oxalic acid. Juice made from carambola can be even more dangerous owing to its concentration of the acid. It can cause hiccups, vomiting, nausea, and mental confusion. Fatal outcomes after ingestion of star fruits have been described in uraemic patients. The treatment is daily dialysis until the toxins are cleared from the system.
Drug interactions
Like the grapefruit, star fruit is considered to be a potent inhibitor of seven cytochrome P450 isoforms. These enzymes are significant in the first pass elimination of many medicines, and thus the consumption of star fruit or its juice in combination with certain medications can significantly increase their effective dosage within the body. Research into grapefruit juice has identified a number of common medications affected, including statins which are commonly used to treat cardiovascular illness, benzodiazepines (a tranquilizer family including diazepam) as well as other medicines. These interactions can be fatal if an unfortunate confluence of genetic, pharmacological, and lifestyle factors results in, for instance, heart failure, as could occur from the co-ingestion of star fruit or star fruit juice with atorvastatin (Lipitor).
Ref : http://www.crfg.org, and http://en.wikipedia.org
