“Lemon and garlic” may not have the same cachet as “peanut butter and jelly” or “peaches and cream,” but in our opinion this flavor-packed duo deserves to be ranked right up there with the best food tag-teams of all time. Well-suited for meats, grains, and sauces (especially chimichurri), lemon and garlic are the perfect companions for outdoor cooking.
- Don’t toss those juiced lemons! Lemon and a handful of salt makes an effective scrub to scour and brighten stainless steel and copper cookware. Toss them into your garbage disposal afterwards to naturally deodorize and freshen your sink.
- To get the smell of garlic off your hands, take a handful of herbs and rub wherever the garlic smell is. It will overwhelm the smell leaving a fresh scent behind. (Editor’s Note – No kitchen should be without one of these to quickly de-garlic your hands.)
- Recipe calls for lemon juice? Zest the lemon first! It will be easier to juice without the peel, and the zest can be used to brighten up vinaigrettes, ice cream and more—and you can easily turn it into tasty candy!
- Speaking of candy, it’s easy to make candied lemon peels. Boil them in three changes of water to remove the bitterness, then simmer in a simple syrup (one part water, one part sugar), dry slightly and toss in sugar until coated. Delicious!
- The bulb, or root end is the most commonly eaten part of the garlic plant, but keep your eye out for garlic scapes in the spring and early summer. Scapes are from the flowering portion of the plant and can be used like scallions, but have an unmistakable garlicky bite. They’re also great pickled.
- Keep a jar of confit garlic cloves on hand to add a touch of mellow garlic flavor to any dish. To make, cover cloves in olive oil and cook at very low heat until soft (close to an hour). Kept chilled and completely submerged in oil, the garlic should keep for a month.
- As one of the world’s oldest cultivated crops, garlic was a staple food in ancient Egypt. The builders of the pyramids devoured garlic, believing that it gave them endurance and physical strength.
- Women in the Renaissance would redden their lips by applying lemon juice.
- Ancient Greek brides carried bouquets of garlic and herbs.
- The British were very fond of garlic for medicinal purposes and relied upon it’s healing properties extensively during World War I.
- Garlic has a reputation for repelling mosquitoes, which may be where the whole “garlic vs. vampires” thing originated.
- A twist of lemon is a classic cocktail garnish, but it needs a good, solid twist to do its work—twisting expresses the fragrant citrus oil, sending a fine mist over the surface of the drink. For best results, always twist directly over the glass.
- According to Guinness World Records, the most garlic cloves eaten in one minute is 36. There were no reports on the severity of the resulting garlic breath.
Garlic and Citrus Recipes
- Rosemary Beef Skewers with Chimichurri Dipping Sauce (Pictured at top)
- Tequila and Lime Marinated Chicken Skewers with Cilantro Sauce
- Cedar Plank Salmon with Wasabi Lime Aioli
- Oaxacan-Style Roasted Pork Tenderloin with Mole Verde
- Grilled Peppers with Chimichurri Sauce
- Sautéed Green Beans with Lemon-Thyme Dressing