Made presentable

Garlic is one of our most ancient spices. It is used in many forms. White garlic stays fresh for six months, while purple garlic – the preferred choice of gourmands – remains fresh for up to a year. Garlic can be frozen and mixed with oil or butter. It can also be dried and powdered. Garlic is baked in ovens in many places all over the world. When wrapped in aluminium foil and baked at medium temperature, its somewhat walnut-like flavour appears. Garlic can also be roasted without a foil, at higher temperatures and for a shorter time. Roast garlic can easily be removed from its skin. By mixing with honey, golden brown roast garlic cream can be turned into a sophisticated flavouring for roast and grilled meats. Garlic has always been consumed as a fresh spice or vegetable in the Mediterranean region, but the world only began to discover the far more presentable green part of the plant in the 21st century. Today, it has become a common topic in the gastronomy columns of leadin newspapers world-wide. The long green sprouts have always been known, but their smoother flavour and fragrance has only recently begun to be appreciated. The green sprouts of garlic can be prepared much like delicate string beans are prepared, with a little olive oil and salt, pepper, or lemon. As a fresh garnish, it gives fish and meat dishes a pleasant, moderately garlic-like flavour. It is also good for filling roast tomatoes or mushrooms, but can also be surprisingly pleasant in grilled form, with meat.