Garlic is one of the most versatile flavours in the kitchen. It tastes delicious and is very good for your health. It?s also known as The Stinking Rose ? no prizes for guessing why!

Garlic dates back 6,000 years, and is native to Central Asia. It?s been a staple in the Mediterranean and is used extensively in Asia, Africa and Europe. In fact, it was so highly prized, that it was sometimes used as currency. Folklore has it that garlic not only repels vampires, protects against the Evil Eye and wards off jealous nymphs, but also possesses aphrodisiacal powers.

A member of the lily family and a cousin to onions, leeks, chives and shallots, garlic comes in over 300 varieties that are grown worldwide.

What makes garlic smell? When garlic cells are ruptured by cutting or pressing, they release an enzyme called allinaise, chemically changing the inherent alliin into allicin, a sulphur-containing molecule, which results in that heady, pungent smell. To rid your hands of the smell after peeling and/or chopping garlic, try washing them with lime.

When buying, choose firm heads with no nicks or soft cloves. Always store unpeeled garlic in an open container in a cool, dry place away from other foods. Do not refrigerate unpeeled garlic.

Garlic can be stored in olive/vegetable oil under refrigeration. If you wish to cut down preparation time, pre-peel and store your own in olive oil in the fridge, but the best flavour comes from freshly-peeled cloves. Use garlic powder, garlic salt and garlic juice only as a last resort.

spaghetti with garlic mushroom sauce

Ingredients: 1 pound spaghetti; 6 cloves garlic, minced; 1/2 cup olive oil; 1/2 cup fresh mushrooms, sliced; 1 tbs fresh parsley, chopped; grated Parmesan cheese

Method: Cook spaghetti till al dente and set aside on a platter. Saut? the garlic in oil until tender but not brown. Add mushrooms; saut? until tender. Remove from heat and stir in parsley. Pour over spaghetti and sprinkle with Parmesan cheese.