May 13, 2009


If you like garlic, you can add it to almost anything you can think of-fish, poultry, meat, vegetables, or potatoes. It's a nice flavoring for sautéed greens, like spinach and also adds punch to mashed potatoes. Just know that the more finely you mince the clove, the stronger the garlic flavor will be. Chopping releases garlic's active compound, allicin. Allicin gives garlic its bite, and is also responsible for its health benefits, such as the antibacterial and cholesterol-lowering activity.