Originally from Central Asia, garlic is a bulb that grows perfectly well in a variety of soil types. Many people don't know it but the American city of Chicago owes its name to the term cigaga, which in the language of the Native Americans meant land of garlic. It is even said that garlic eased the hunger of the European settlers that arrived on the new continent looking for a new life and fortune.

Legend attributes paranormal powers to garlic, such as protection against demons, vampires and other supernatural beings. In the Nordic countries, for instance, it is a tradition to bury those who possessed with garlic in the mouth. Strands of garlic were made intro braids to protect homes and land against the devil. But it is also true that braided garlic hung in a cool, dry place lasted longer.

Garlic has clear medicinal properties because it disinfects. When eaten boiled in water or marinated in oil it acquires anti-coagulant properties and is good against cholesterol, hypertension and arterial sclerosis.

Unfortunately, its greatest virtue is also its greatest defect. The taste and smell of garlic are hard to mask. For centuries it was recommended that people chew a bit of one of the things that goes best with garlic� -parsley- although coffee grains and are good, as are a few seeds of cardamon. To soften its taste, it is a good idea to remove the garlic's seed, where most of the essential oils are located, and cook it with skin on.

Among the most sought-after kinds of garlic is the red one, which blooms late and and is easier to keep. The ones from Las Pedro�eras (Ciudad Real) are popular.

White garlic is more refined, but they do not store well unless the strands have been braided and left to dry. The ones from Chinch�n (Madrid) are good.

In Lautrec, France they grow a kind of pink garlic with a taste and smell that are milder than the other kinds of garlic. That's made it popular with people who don't like traditional, strong garlic. But in this case it is better to choose garlic that is tender, long and slender, like young leeks. They are delicious.

Many dishes require garlic, but in small amounts because it just a condiment. The smell and taste vary depending on how the garlic is cooked.

Raw garlic is used to season bread or the plate on which salad is served to give the food a slight flavor of the bulb. It is also rubbed against a leg of lamb or pork before roasting it. If you want a more intense flavor, add a few chunks or slices of raw garlic.

If you prefer a milder taste, cook the garlic with water or milk. Or roast it in its skin and blend it with mashed potatoes to then make a puree. Garlic is used tradtionally in Basque pil pil sauce, Catalan alioli and sauteed sauces made all over Spain. To sum up, garlic is a strong flavor that needs to be used gently. �