Garlic is related to the onion, shallot and leek and has been used both in medicinal and culinary ways since early times. It has a pungent hot flavour which mellows and sweetens with cooking. A head of garlic consists of a number of cloves, you need to remove the skin before using. Garlic is believed to regulate blood sugar levels and has anti viral and anti fungal properties, also believed to contain anti-carcinogenics. Crushing the garlic cloves releases more flavour but be careful when cooking as it burns easily and will take on a bitter flavour. Much of the garlic here is imported from China and there are concerns about the quality. Russian garlic is called Elephant garlic and it is not a true garlic though is is used in the same way. Organic garlic grown in Australia is never treated with methyl bromide nor bleached with chlorine as it is in China. Garlic has an ingredient called allicin-being a sulphur compound-encourages the elimination of cholesterol from the blood and also lowers blood pressure. It is believed to assist in the lowering the incidence of colds and flu and many people take garlic tablets for this purpose. Medical studies have also shown that garlic can help slow down the forming of some cancer cells. Garlic is a source of Vitamin A, B1, and C, it sontains sulphur, iron, copper, zinc, calcium, magnesium, potsssium and phosperous, what a great food garlic is and no wonder that it is widely thought of as a wonder food. Garlic can be used in so many ways, cut slits in roast meats and insert a clove of garlic, use in almost any meat dish, you can buy crushed garlic in a jar which can be very handy if you dont have fresh on hand. We should all be using garlic every day it sure is a wonder food.