Garlic

Garlic is a miracle vegetable of nature. It is one of the oldest cultivated crops known. Egyptians, Romans and Greeks alike praised the bulb for its aromatic, healthful and strengthening qualities. A member of the Lily family, which also includes onions, leeks, and chives, the garlic bulb contains high levels of calcium, selenium, potassium, zinc, vitamins B6 and C, manganese and essential oils. Furthermore, garlic is an affordable household cure for a variety of mild ailments. The miraculous health benefits of garlic include:

• Improved immune system functioning
• Lower cholesterol and blood pressure (by preventing blood clots and plaque build up)
• Improved fetal weight gain during pregnancy
• Antibacterial, antifungal, antiviral properties

Garlic has even been proven in scientific studies to reduce the formation of cancer cells by slowing the pace of growth and minimizing tumor size. When buying garlic, always opt for fresh (rather than flaked or powdered) for maximum health benefits. The best garlic is plump, hard, and has unbroken skin. Do not use or choose soft garlic or garlic that has begun to sprout.
One of my personal favorite ways to cook garlic is to simply roast it. Roasting garlic gives cloves a sweet, rich flavor and lessens the strong taste of raw garlic. Roasted garlic is a great side, or topping for practically any meat or vegetable dish.

Braided garlic image used from http://www.flickr.com/photos/carbonnyc/255533368/