Garlic
Garlic, a bulb from a plant in the lily family, is a staple in many households across the world, ready to enhance countless meals with its fragrant flavor.
The National Cancer Institute recognizes garlic as one several vegetables with potential anticancer properties, however, it does not advise consuming garlic dietary supplements for that purpose. Although the evidence is weak, some experts think garlic may help lower high blood pressure, due to possible anti-blood blotting qualities. And while garlic is often considered an herbal remedy for the common cold, there is no evidence to back up that claim.
Onion
Onions are covered by colorful, papery layers. Beneath those layers, you find the potent, edible layers. Onion, like garlic, serves to add flavor to many dishes, and is also thought to have cancer preventing benefits. Onion is also said to help slow down the aging process of the body and skin. Onions are also thought to have anti-blood clotting qualities and antioxidants, which are really only effective if consumed daily.
Tips for Prepping and Cooking Garlic and Onion:
- Use your fingers to peel away the thin, tough layers surrounding the onion bulb or head of garlic. This should occur with ease.
- With onions, cut the onion in half through from pole to pole, then peel the outer layers away.
- With garlic, once the outer layers are gone, you must remove the tough paper from around the actual garlic clove. Smash the clove beneath the flat chef’s knife or shake it in a jar.
- After the above steps, peel, dice, slice or mince the onions or garlic, as directed in the recipe you’re using. If there is any tough root remaining, cut it out.
- Onions are usually the first to go in a pan when cooking.
*Courtesy of: National Center for Complementary and Integrative Health, and thekitchn.com