A member of the lily family, garlic is a cousin to onions, leeks, chives and shallots. The edible bulb or head grows beneath the ground and, like the onion, is encased in a papery covering. But unlike its relatives, each garlic bulb is comprised of 12 to 15 cloves each in a closely fitting papery skin. Throughout history, folklore has credited garlic with many powers, such as increasing physical strength, protecting against disease and curing various ills. It is said that garlic was fed to the Egyptian slaves building the ancient pyramids in order to enhance and prolong their physical strength. During the Middle Ages it was believed to protect one from evil spirits, the plague and the common cold. Cures for consumption and even snake bites have been attributed to garlic in the past. Today, many studies are being conducted to determine the effectiveness of garlic as a weapon against heart disease.

• Cloves of garlic may be used whole, sliced, crushed, chopped or minced to flavor a wide variety of savory foods. Although usually cooked, finely chopped or minced garlic may be added raw to salad dressings, appetizers or dips.
• Whole heads of garlic or individual garlic cloves may be baked (or roasted) until it has a buttery consistency. Roasted garlic can be used to flavor foods or as a spread.

The best known and most readily available variety, American garlic, has white skin and a strong flavor. Use American garlic unless the recipe indicates otherwise.

Mexican, or Italian, garlic has a milder flavor and can be identified by its mauve- or purple-colored skin.

Elephant garlic has heads as large as a small grapefruit and individual cloves two or more inches in length. It has a very mild flavor.

Processed garlic is available as flakes (minced), powder, salt, juice and packed in oil (chopped or whole). While these may be convenient, they all lack the true flavor of fresh garlic.

Garlic is abundant and available all year.

Look for garlic that is sold loose so you can judge whether it feels heavy and solid in your hand. Avoid bulbs that are lightweight for their size, because they may be partially dried and shriveled. Bulbs should be plump, firm and compact.

1 medium clove garlic (American, Italian or Mexican) = 1/2 teaspoon minced. 1/8 teaspoon garlic powder or dried minced garlic may be substituted for 1 clove garlic.

Store garlic bulbs, loosely covered, in a cool, dark location with good air circulation. A specialized covered terra-cotta container with holes for air circulation is available for storing garlic bulbs. Bulbs may be stored up to two months. Once broken from the bulb, individual unpeeled cloves will keep up to ten days. After peeling, they may be tightly wrapped in plastic and refrigerated for a day or two.

To quickly peel a garlic clove, place the clove on a cutting board. Slightly crush the clove under the flat side of a chef's knife blade; peel away the skin with your fingers.

Garlic may be chopped, minced, pressed in a garlic press or crushed under the flat side of a knife blade to release its oils. These methods result in a stronger garlic flavor than coarsely chopping, slicing or leaving cloves whole. Some cooks insist that pressing and crushing garlic damages cell walls so severely that the resulting garlic is unpleasantly strong.

To peel a head of garlic or many cloves at once, blanch them in boiling water for 5 to 10 seconds or microwave them for a few seconds. Plunge the head into cold water to separate it into cloves and peel away the skins.

To roast or bake a head of garlic, cut off the top third of the garlic head (not the root end) to expose the cloves. Discard the top. Place the head of garlic in a small baking dish. Roast in a preheated 400°F oven for 30 to 40 minutes until the papery skin darkens and the head is softened. When cool enough to handle, gently squeeze the softened garlic head from the root end so that the roasted cloves slip out of their skins into a small bowl.