About 

Garlic was used extensively as a medicine and food throughout the Ancient World. Its origins link to Central Asia and was traded throughout the Middle East and Africa around 3000 BCE. A member of the onion family (shallots, leeks, chives) it has a pungent aroma. The flavour is even more intense when garlic is dried to a powder or milled into granules. Care should be taken if frying garlic in oil as it can easily burn resulting in a bitter taste. 

Uses & Ideas 

For garlic butter - Blend softened butter, parsley, garlic granules, and lemon juice. Roll into a cylinder using plastic film (chill or freeze). Slice into discs, serve over grilled steaks, fish fillets, or use to make classic Spanish sizzling garlic prawns.
 
Thai style Mussels – Serves 1 - 2 
Stir fry in a wok,  1 tbsp chopped ginger, 1 tspn garlic granules, 1 tbsp minced lemongrass, 6 pc whole dried chilli (pre-soaked), 1 tbsp minced coriander stalks, 8 pc lime leaves, 1 tbsp Thai red curry paste in a wok with 4 tbsp oil for 3 minutes. Add 1 kg cleaned mussels, 1 cup hot stock, stir fry over high heat until mussels open. Remove mussels to a serving bowl (covered). Add 200 ml coconut milk to the wok, boil rapidly for 1 minute. Return mussels to wok for 30 seconds and mix thru coriander sprigs to serve. 

Use in soups, sauces, casseroles, marinades, or dressings.