Clove is difficult to classify as a commonly demanded spice by our housewives; more often, it is added to marinades and as a fragrant component for mulled wine. But these are far from the only uses for this flower.

Clove’s full properties are revealed in French cuisine. The French generally enjoy imparting interesting aromas and additional flavor notes to their dishes. Not for nothing, in this country, during the cooking of broths, bundles of herbs tied with culinary twine are added to the water after they have released their aroma.

The bundle is simply discarded. If the time for fresh herbs has passed, a clove-studded bulb of garlic is added to the broth for aroma. Translated literally, the name of this invention suggests adding “onion pounded with cloves” to the broth.

In reality, aromatic spices, specifically cloves, serve as the nails. It is enough to insert 5-6 clove flowers into a peeled bulb of garlic. Such a bulb can be placed not only in a pot with broth but also in a frying pan during frying and stewing, or as a decoration when roasting meat. Clove will release its essential oils, and after everything is cooked, the garlic can simply be discarded, preventing solid particles from entering the food.