Seasons/Availability
Garlic is available year-round.
The peak season is typically May through October.
Storage/Handling
Garlic should be stored in a cool, dry place and can last up to two months if kept in the proper conditions. It’s best to store garlic without its papery skin, as it can reduce spoilage. Once the bulbs have been peeled or chopped, they must be refrigerated and used within a few days for optimal freshness. Whole heads of garlic can also be frozen, but they must first be blanched in boiling water, then dried thoroughly before freezing.
Nutritional Value
Garlic is an excellent source of vitamins B6 and C, manganese, selenium, calcium, potassium, as well as fiber. It also contains trace amounts of iron, magnesium, phosphorus, zinc, and copper. Additionally, garlic is known to contain many beneficial compounds such as allicin and ajoene that are responsible for its anti-inflammatory properties.
Uses
Garlic is incredibly versatile and can be used in both savory and sweet dishes. It is widely used in cuisines from around the world, from Mexican to Italian. Garlic can be used raw or cooked. It is often crushed, chopped, or minced and added to salads, sauces, stews, stir-fries, soups, marinades and more. Roasted garlic cloves are also a delicious addition to any meal as well as an excellent spread for toast or crackers. Additionally, garlic can be used to make herbal teas and tinctures used for medicinal purposes.
