Highly valued throughout the ages as a culinary spice, garlic is one of the oldest cultivated plants in the world. It is a hardy perennial belonging to the liliaceae family. Other members of this family include leeks, chives, spring onions and shallots, all distinguished by their pungent aroma and flavour. Its usage predates written history; Sanskrit records document the use of garlic remedies approximately 5,000 years ago. Legend suggests that Egyptian pharaohs prized garlic very highly and slaves building the pyramids were given a daily ration to keep them fit and strong. Throughout history, garlic has been regarded as a well-trusted remedy: during epidemics such as cholera and tuberculosis and in World War 1, where it was used as an antiseptic applied to wounds to cleanse and heal and to treat dysentery caused by the poor sanitary conditions in the trenches.
This ingenious combination of simple ingredients work splendidly together and taste delicious.