Myths and legends about garlic
|In the past, brailed garlic was hung up to drive away evil spirits. Brides-to-be were "beaten" with garlic stalks to protect them from future illness and ensure that they bore healthy children.|
The Tibetans have ancient recipes against stomach upsets and constipation. They would crush garlic in a wooden mortar and add alcohol. They started with one drop, increasing the dose by one drop a day for ten days, then reducing the dose in the same way for another ten days.
Garlic is mentioned in the hieroglyphs, and has been found in the graves of the Egyptian Pharaohs. The slaves building the Cheops pyramid approximately 5,800 years ago are said to have gone on strike when they weren't given their ration og garlic. Garlic was grown in the hanging gardens of Babylon, and the Romans were given garlic to strengthen them before battle. The soldiers munched the garlic as a snack, and named it "the stinking rose". The Vikings ate large quantities of garlic before setting out on plundering expeditions, to boost their spirits and energy.
In the middle age, garlic was worn around the neck to keep werewolves at bay, and was hung above doorways to guard against evil forces.
"And, most dear actors, eat no onions nor garlic, for we are to utter sweet breath."
William Shakespeare, A midsummer night´s dream
"Ajo puro y vino crudo, passan el puerto seguro"
”Pure garlic and strong wine, they help when you’re about to climb the high mountain passes”
"It is no exaggeration to say that peace and happiness start, geographically, where garlic is being used in preparation of food"
Marcel Boulestin, French gastronome
"He may forget your name. But he'll know you've been there"
"He took one of the cloves and peeled its skin with his thumb-nail. He undressed her until she was naked just like the day she was born, with the white lines of her breast, with the secretive flesh. That was how the clove appeared in all its glory, the one, the simple, the clear and the pure."
you take garlic, first caress this precious ivory, smell its irate fragrance,
then blend the chopped garlic with onion and tomato until the onion is the color
Meanwhile steam the ocean crawfish, and then they are tender, when the flavor is
set in a sauce combining the juice of the ocean and the clear water released from the onions.
Now all that remains is to drop a dollop of cream into the concoction, a heavy rose, then slowly deliver the treasure to the flame, to boil: the essences of Chile. And to the table come, newly wed, the flavors of land and sea, so that in this dish you may know heaven…"