Garlic has been grown for over 5000 years. The most popular varieties are white garlic, pink garlic (only the skin is colored), and giant or elephant garlic, a slightly milder- flavored variety. Choose plump and firm bulbs, free of spouts and spots. The skin should be intact. Remove the green sprout that is sometimes found at the center of each clove, as it is difficult to digest and causes the odor to linger on the breath. Garlic is used to flavor a wide variety of foods, including aioli, rouille, tapenade, pistou, pesto, and skordalia and tzatziki. Meat dishes, such as leg of lamb, can be flavored with slices of garlic inserted into incisions in the meat.

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