Garlic is a vegetable but is more commonly used to add flavour to food like a herb or spice in cooking because of its powerful smell and taste.
Its aroma and flavour comes from allicin, an organic compound also found in onions, shallots and leeks.
While garlic has been associated with boosting immunity, its main benefit is adding flavour to other foods.
Pick of the Crop regional coordinator for south west Queensland, Tilly Byrne-Kirk said garlic was a great way to season our food, such as vegetable dishes, instead of adding salt, which is linked to health problems if consumed in high amounts.
“Garlic’s superpower is that it packs a punch in a single clove, which makes it an excellent addition to roast vegetables and stir fries,’ Ms Byrne-Kirk said.
“Only about one in 20 Queensland adults eat enough vegetables, which means most people don’t get the nutrients they need to protect their immune system from colds and flus.
“By making vegetables more flavourful with seasoning such as garlic and herbs – rather than added salt – you can boost your immunity, enjoy more delicious dishes and eat the recommended five serves of veggies each day.“
Moonrocks in St George in south west Queensland harvests garlic from late September to mid-December, which is then sold at major retailers across Australia.
It supports Health and Wellbeing Queensland’s whole-school healthy eating initiative Pick of the Crop, which aims to increase opportunities for Queensland primary school students to learn about and eat more vegetables and fruit.
Moonrocks co-owner David Moon said shoppers could spot Australian garlic by its unique purple tinge as supply started to hit the shelves in October.
“From now on until the start of winter, you’ll get nice fresh Australian garlic in the major chain stores,’ Mr Moon said.
“When you’re choosing it, choose a bulb that’s nice and firm and you can feel the cloves inside – if it’s spongy and lumpy, try and find a better one.“
Mr Moon said garlic was well known for boosting immunity to avoid colds and flus.
“We’ve been growing garlic for 15 years and nothing beats the flavour and health benefits of freshly-grown Australian garlic.
“Even homemade dressing of olive oil, lemon juice and garlic can turn a simple garden salad into something special.
“October is a busy time of year for us with the harvest – I haven’t seen any vampires around so something must be working to keep them away!“
* Garlic is an excellent way to season vegetable dishes or spice up a salad dressing.
* The vegetable gets its powerful smell and taste from the organic compound allicin.
* Garlic grown in south west Queensland is harvested from late September to mid-December.
