A pungent modern cure-all

Garlic is an ancient ingredient, a culinary herb, and a medicinal cure-all at the same time.

It is one of the most powerful health-promoting plants in existence.

The mythology about garlic is extensive and has been in human consciousness for thousands of years. Legend even has it that garlic wards off vampiresMany ancient civilizations, such as the Egyptians, Romans and Greeks, used garlic to prevent illnesses and to increase physical prowess. It was said that garlic gave strength to the Egyptian pyramid builders and courage to the Roman legions.

Garlic is a member of the lily or Allium family known botanically as Allium sativum.

Garlic is a very good source of manganese, vitamin B6, and vitamin C. It is also a good source of protein and vitamin B1 (thiamine) and it contains vitamin A and vitamin B2 (riboflavin). Garlic is a food high in antioxidants, which act as free radical "scavengers" in our bodies.

The connection between cholesterol levels and garlic are well documented. It deals with high cholesterol problems by lowering low-density lipoprotein (LDL) cholesterol and increasing the high density lipoprotein (HDL) cholesterol.

There are a number of simple ways to enjoy garlic. To prepare a basic garlic toast just rub peeled garlic cloves on hot toast.

Or, peel the garlic cloves and boil them until soft. Place the garlic into a food processor with butter or margarine process until pureed. This spread can be used as a flavourful addition to mashed potato or carrot purees.

Garlic growing in our own province has taken a huge hit from globalization. At the present time we grow only small amounts of garlic commercially, our farmers just cannot compete with the imported garlic cloves. A couple of days ago I saw in a large food store (didn't buy) three cloves of garlic packaged in netting selling for 59 cents.

The odd farmer who sells B.C. garlic cannot compete with such a price. But the fresh, local garlic tastes many times better and the garlic oil in the bulbs is aromatic and sticks to your fingers. They are worth the extra price we pay for them.

In this column we have four garlic recipes for you. Two recipes are for pickled and marinated garlic cloves. We like them as a different garlicky flavour.

The other two are for a great soup and for a tasty chicken main course.

Whenever possible try to find local (farmer's market) B.C.-grown garlic for your recipes. They are greatly superior to those cheap, off-shore garlic bulbs.

ROASTED GARLIC AND STILTON SOUP

4 heads fresh BC garlic

3 tbsp olive oil

Salt and ground white pepper to taste

1 tbsp butter

2 cups leeks chopped

1 cup chopped onions

- cup all purpose flour

5* cups chicken broth

- cup dried marjoram

- cup dried thyme

1 cup 10 per cent MF cream

4 oz Stilton cheese crumbled

2 tbsp chopped chives

2 tbsp chopped parsley

Roast the garlic bulbs: remove outer skins, cut a thin slice from the top of each bulb to expose the cloves. Drizzle olive oil and sprinkle with salt and pepper. Roast in a preheated 350F oven for 40 minutes. Remove from the oven and cool a little. Holding garlic at the root end, squeeze out the pulp into a bowl. Select a large saucepan and over medium heat melt the butter and one tbsp olive oil. Add garlic, leeks, onion; and gently cook for eight minutes stirring occasionally. Reduce heat to low and add the flour and cook for 10 minutes, stirring occasionally. Remove from heat and stir in the broth, marjoram and thyme. Return to heat and simmer for 20 minutes stirring occasionally. Remove from heat and puree in a processor until smooth. Return to the saucepan, stir in cream and add salt and white pepper to taste. Reheat gently but do not boil. Stir together the Stilton, the chives and the parsley. Serve hot, garnished with the cheese and herb mixture. Approximate recipe cost for six servings: $7.