Garlic

A strongly flavored bulbous herb from the same family as the onion and leek whose folkloric powers are legendary.   Each head is made up of a cluster of 10 to 16 cloves and both head and individual bulbs are covered with  a paper-like-skin. 

There are many varieties of garlic, each differing in size, pungency and color. but the most common are the white-skin American or Creole garlic; the pink or purple Mexican or italian garlic and the larger Tahitian garlic. 

In dishes such as aioli, tapenade and pesto, garlic is indispensable and it adds flavor to a variety of sauces, stews and meats.  Don't be tempted to use more than the specified amount, as garlic will overpower the other flavor in the dish.