There are those who call it the natural antibiotic. Garlic.
This is a garlic field in southern Israel. Its planted in November and harvested in April. Israelis are the number two consumers of garlic per capita in the world. Israeli chefs and family cooks are responsible.
Garlic can be found in the Jewish sources for thousands of years. Garlic is very versatile. It can be used as a spice even in deserts.
This Israeli gelateria uses caramelized garlic in vanilla ice cream and in lemon basil sorbet. Garlic has many medicinal properties.
Allicin, which gives garlic its unique smell, is also very healthy. It has very beneficial effects on the digestive system, helping to clean out our pipes so to speak. Allicin can also help reduce our cholesterol and studies show that people who consume a lot of garlic are bitten less by mosquitoes. And if they are bitten, the itch goes away faster.
Here the garlic is scrutinized, the better ones going to restaurants. No one in this garlic factory ever gets sick. 90 percent of Israelis eat garlic. Two kilograms per capita per year. The only nation with a higher consumption is China. The key to healthy garlic is that it is stinky and fresh. The fresher the garlic, the more Allicin it contains. Chef noam uses garlic in all his pasta dishes.
Fried garlic, tomatoes, artichokes, throw in the pasta, fry it all up with some parsley, and walla. A healthy, delicious meal.