The Food Chain Garlic: Food or medicine?
8 snips
Aug 13, 2025 Bahi van der Boer, a London-based dietitian, and Robin Cherry, author of 'Garlic, an Edible Biography,' explore the fascinating world of garlic. They discuss garlic's historic role from ancient cultures to modern kitchens, while highlighting its culinary significance and medicinal properties. The conversation uncovers myths surrounding garlic in Indian cuisine and examines conflicting research on its health benefits, particularly for gut health. Listeners will enjoy anecdotes that celebrate garlic’s versatility and its enduring allure across cultures.
AI Snips
Chapters
Books
Transcript
Episode notes
From Unfamiliar To Kitchen Staple
- Paul-Erik Jensen recalls learning garlic in Denmark in the 1970s when it was rare and seen as 'bad' by locals.
- He credits immigrant cuisines for popularising garlic and now calls it essential in French cooking.
Cooking Tips For Best Garlic Flavour
- Chop garlic rather than squeezing to control flavour and integrate it into stocks, stews, and toasts.
- Saute gently and avoid burning; add raw garlic sparingly in cold preparations like pesto.
Daily Garlic Broth Routine
- Paul-Erik Jensen says he and his partner drink a cup of broth with a whole clove squeezed in each morning during winter.
- They believe it helps prevent colds and flus, attributing their good health to garlic.
