Garlic has a strong and penetrating taste and a characteristic smell. It can be used with mushrooms, in marinades, salads, pastas, sauces… As far as possible, avoid browning it in fat (it tends to become sharp). Use it in moderation in fish-based dishes or with sensitive seafood (such as sole and scallops) in order to not mask their delicate taste.
On the other hand, garlic is considered as an antiseptic, anthelmintic and carminative.
Suggestions: A basic spice in kitchens the whole world over. It seasons many meats, game and fish-based dishes. It goes very well with many vegetables.