Garlic is a bulbous plant in the genus Allium that is native South and Central Asia. It is closely related to the onion, shallot, leek and chives.
Keep garlic in a cool and dry place if at all possible. It is a ubiquitous ingredient in many cuisines around the world. It is usually added in the beginning if cooking for the flavour to permeate the dish. It burns easily, so don’t leave in hot oil for too long. It can be served raw as a part of dressings, pestos or to just ‘spice’ dishes up. It can have quite an intense flavour, which is removed once cooked.