This pungent plant not only gives food a tasty kick, it contains calcium, vitamin B6, phosphorus, selenium, vitamin C and manganese. These ingredients are good for the digestive system, heart and lungs and can also protect against infections by boosting the immune system. Garlic is best stored in a cool, dry place — never in the refrigerator — as it will start to sprout (losing its potency) when brought to room temperature. Some children may find the taste of garlic too strong, but roasting bulbs in foil (take the outer skin off and take a thick slice off the top to expose the tops of cloves and drizzle with olive oil before wrapping) in a 400Â°F oven or on the barbecue for about 40 minutes, or until soft, will give garlic a mellow, almost nutty taste that is delicious on steak or spread onto bread.
Garlic Fests If you love garlic, check out one of the many festivals devoted to the herb that are held in late summer each year.