Clockwise from top left: Elephant, dried, fresh whole, salt, prepared minced, powder

Garlic’s centuries-old reputation began as a medicinal cure-all and demon repellent, providing relief from everything from toothaches to the plague. Many of this ancient herb’s health attributes continue to be heralded, but its culinary presence is inevitable, incomparable and indispensable.

A member of the lily family and a cousin to onions, leeks, chives and shallots, garlic is grown throughout the world. Ninety percent of America’s garlic is grown in California. The edible bulb or “head” grows underground, its segmented cloves encased in a papery membrane. Raw garlic is assertive and hot, with an equally pungent aroma. Preparation techniques affect its flavor. Pressing or pureeing garlic, for instance, yields a more fiery taste than mincing the clove.

Bulbs range in size, from 1⁄2-11⁄2 in., and color, from white to purplish. Experts dispute the flavor qualities—the American variety is said to be more piquant than the mauve-colored Mexican or Italian types—but most agree they are interchangeable.

The herb is available year-round in a variety of forms to suit any operator’s needs. Out­side of fresh bulbs, peeled garlic can be found whole, sliced or minced and packed in oil in foodservice sizes.

Elephant garlic is a completely different, milder-tasting beast. While the large cloves (typically 3-4 in. in diameter) may be easier to peel, more of it will be necessary to flavor a dish. Sim­ilarly, green garlic (picked in the late winter or early spring) is the young plant before it forms cloves. Its flavor is less intense than mature garlic.

Garlic flakes are bits of dehydrated garlic meant to be added to soups or stews. Ground dehydrated garlic is garlic powder, a pungent, popular pizza topper and easily-incorporated flavoring for many dishes. Garlic salt is garlic powder blended with salt to form a coarse sprinkle that works best as a condiment.

And there’s more: Garlic extract, garlic juice and garlic paste can be found on the market, but for foodservice, professionals favor the fresh bulbs for flavor and versatility.

While raw garlic usage is essential, even predictable, a cooking technique makes its menu cache soar. Roasting garlic transforms the hot, slightly acrid taste of the raw product into a rich, caramelized flavor. To create menu distinction, roast a quantity of garlic to be added to dishes à la minute (see below).

Poaching unpeeled cloves in milk is another way to remove garlic’s raw bitterness and heat, leaving a pure, mellow flavor and soft texture (use the garlicky milk in dishes). Con­versely, sliced garlic can be fried crisp, stored easily, and used for added flavor and texture atop salads or fish.

Choose firm, heavy, plump bulbs with dry skins; avoid soft or shriveled cloves, or those that have sprouted. Store fresh garlic in a cool, dark place away from other foods. Unbroken bulbs can be stored 6-8 weeks; individual cloves will keep 3-10 days.

• To roast garlic, rub the entire head in olive oil and wrap in aluminum foil. Place on baking sheet and roast at 325° F. until soft; squeeze cloves from skin.
• To prolong roasted garlic, puree with a little oil, if desired, and store refrigerated in a sealed container up to 10 days.
• For added flavor, blend the puree into dressings, sauces, mashed potatoes, compound butters, creams, soups, stews or savory flan. You can also spread the puree onto pizza dough or tart shells before baking.
• Use puree to create signature spreads and sauces.
• Reserve any remaining garlic-flavored oil for sautéing, salad dressings and marinades.