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Garlic is not a herb but it is an important aromatic flavouring, often used in conjunction with fresh herbs. It is the most pungent member of the onion family. There are three main varieties: white, red and pinkish-purple. Garlic is widely used to enhance the flavour of savoury dishes. Raw garlic is used in marinades, salads and dressings. On cooking the flavour of garlic becomes mellow and sweet. Choose firm garlic bulbs and pull off individual cloves as required.
