{"id":2633,"date":"2008-01-02T11:18:19","date_gmt":"2008-01-02T11:18:19","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/wp\/?p=2633"},"modified":"2021-11-17T20:03:54","modified_gmt":"2021-11-17T20:03:54","slug":"a-stinking-rose-by-any-other-name","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/a-stinking-rose-by-any-other-name\/","title":{"rendered":"Garlic – A Stinking Rose by any other name…! Story and recipe"},"content":{"rendered":"

Allium sativum, garlic or the Stinking Rose are all names for that little bulb that stirs such passions. Either you love it or you hate it. You think the odour is enough to choke a dog off a meat wagon or you love the perfume as it heralds the possibility of another flavourful delight. I admit to swelling the ranks of the second category.<\/p>\n

\"garlic\"I once passed through Gilroy, California, (\u201cGarlic Capital of the world\u201d) and was astounded by the smell of the raw bulb that floated like a fog for miles around. Delicious and appetising for us tourists just moseying through but what of the local folks? Do they all love the aroma day after day after day after day……..? Before the 1920’s well-heeled Americans had an aversion to the stuff, referring to it as “Bronx Vanilla” as it was considered to be a seasoning associated with the new poor immigrants such as the Italians and the Chinese! How times change!<\/p>\n

Now, it\u2019s not just France, the US and all points south that have a good garlic-growing reputation. Isle of Wight Garlic gained national fame when MP, Steve Ross, announced in the House of Commons that he had a constituent who was exporting garlic to France – it was sold in Marks and Spencer’s in Paris!<\/p>\n

It\u2019s been recorded throughout history as having both culinary and medical uses. Its raw self has a strong, hot, spicy flavour that changes to a sweeter, more aromatic, and some say more acceptable, flavour when cooked. Garlic has long been considered a herbal “wonder drug”, with a reputation for preventing everything from the\u00a0common cold to the Plague and has been used by some to treat the symptoms of acne! It’s often taken as a herbal colesterol reducer and can be found in capsules for those who just can’t stand the taste.<\/p>\n

Did you know that you can use crushed garlic as a poultice which, when bandaged to the feet overnight, can deliver garlic breath to the wearer by breakfast time the next day? I should admit that your writer hasn\u2019t actually tried it but it\u2019s said to have the same medicinal qualities when administered in this fashion, as eating the bulb! So just eat the bulb I\u2019d say!<\/p>\n

I pass on to you, dear reader, one of my favourite recipes using garlic. In fact it uses garlic as the star ingredient but it’s sweet and delicious.<\/p>\n

Persian Pickled Garlic<\/h3>\n

4 – 6 heads of garlic
\n2 small dried hot peppers
\n1 cup sugar
\n2 cups red wine vinegar
\n2 cups water
\n6 whole cloves (the spice)
\n2\u00bd tablespoons black peppercorns
\n\u00bd small cinnamon stick (optional)<\/p>\n

Separate garlic cloves, but do not peel the thin paper.
\nPlace all ingredients in a large heavy-bottom saucepan.
\nBring to the boil and continue for 10 minutes, stirring from time to time.
\nReduce heat and simmer 5 minutes.
\nPut into sealable glass jars
\nWait for 6 weeks before eating.<\/p>\n

 <\/p>\n

Article and recipe by Chrissie Walker \u00a9 2018<\/em><\/p>\n

 <\/p>\n

See more Recipes here<\/strong><\/a><\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Allium sativum, garlic or the Stinking Rose are all names for that little bulb that stirs such passions. Either you love it or you hate it. You think the odour […]<\/p>\n","protected":false},"author":2,"featured_media":24321,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3481,287],"tags":[628,629],"class_list":["post-2633","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-garlic","tag-persian"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/2633","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=2633"}],"version-history":[{"count":9,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/2633\/revisions"}],"predecessor-version":[{"id":25872,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/2633\/revisions\/25872"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/24321"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=2633"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=2633"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=2633"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}