Region of Origin
Commodity:
Garlic
Description & Origin
Garlic is a bulbous vegetable in the same family as onion, leek, and shallot. Its bulbs are composed of numerous cloves with white to white-yellow, very dense flesh, each surrounded by white papery skin that may have yellow or purple undertones. There are two main types of garlic: hardneck, which can be purple or white, and softneck, which is primarily white. Both varieties have a similar flavor p...
Health Benefits & Nutrition
Garlic is very low in calories and macronutrients. Its nutritional acclaim comes from alliin and allicin, compounds that have antioxidant, anti-bacterial, and anti-inflammatory properties. Research indicates that garlic may help lower cholesterol, prevent blood clots, and alleviate swelling. Garlic is also one of the oldest plants used in traditional medicine. It has been used across cultures as a cure-all remedy and protective charm – particularly in connection with coughs, fevers, paralysis, and parasites.
Our Varieties
Garlic White
Description
Common white garlic is a softneck-type with white papery skin and about 10-15 pure white cloves forming the bulb. Unlike hardneck varieties, softneck does not have a central stem running through the center of the bulb. Instead, the bulb is all cloves with larger cloves around the outside, and smaller cloves towards the center. White garlic has a very classic, strong, pungent garlic flavor.
Variety Tips & Tricks
White garlic is the most common garlic type in the world. It is usually packed according to its diameter, from Giant (the smallest) to Jumbo, Super Jumbo, Colossal, and Super Colossal. It is a workhorse in the kitchen!
Commercial Availability (Grown for the US Market)
Garlic Elephant
Description
Elephant garlic is not really a true garlic! It is a member of the leek family, but is often considered a variety of garlic as it looks and tastes much like garlic. It is about double the size of a typical bulb of garlic. The cloves inside are also very large – there are an average of only five cloves in the giant bulb. The papery skin is usually white but may be streaked with purple. The flavor of elephant garlic is milder and sweeter than typical garlic.
Variety Tips & Tricks
As the cloves of elephant garlic are much milder than that of true garlic, it is not recommended as a time-saving substitute. Instead, elephant garlic should be used in recipes where a mild, sweet flavor is desired, such as roasted garlic.
Commercial Availability (Grown for the US Market)
Garlic Peeled
Description
White soft-neck garlic is also available in a pre-peeled form. The peeled cloves are sanitized and stored in an airtight container for convenient use without any necessary prep.
Variety Tips & Tricks
Unlike whole bulb, peeled garlic must be refrigerated.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Garlic has been used in many traditional dishes since ancient times. It is often eaten raw for medicinal use, but in culinary preparations it is typically cooked or preserved. Many famous dishes rely on garlic, especially in Europe and Asia. In Iran, garlic is pickled in the traditional Torshi Seer. In Italy, garlic is often paired with pasta and seafood. In Eastern Europe, garlic is a foundational part of many soups and stews. In Korea, garlic is fermented as a foundational part of most kimchi types. Chinese sauces and stir-fries often utilize garlic. Garlic is used in curries and flavor pastes from India to Malaysia, or it may be fried for use as a topping. Garlic can also be roasted whole, which transforms the flavor from pungent to sweet and savory.
Flavor Pairings
Lemon, Basil, Cilantro, Parsley, Potato, Broccoli, Mushroom, Onion, Chile Pepper, Dill, Oregano, Thyme, Rosemary, Ginger, Turmeric, Peppercorn, Seafood, Chicken
How to Prepare
If roasting whole, just trim the root hairs from the bottom and the neck at the top. If using just the cloves, separate cloves and peel off the white papery skin. If mincing the garlic, try gently smashing the garlic clove carefully with the side of a broad knife to make it easier to remove the skin, which has a tendency to cling. Garlic cloves can be used whole, sliced, minced, mashed, or grated as desired.
How to Store in the Kitchen
Garlic keeps best when kept in bulb form until ready for use. Whole bulbs should be stored in a cool, dark, dry room temperature area with good air flow – no sealed bags or containers. Hardneck garlic varieties will not last as long as softneck garlic varieties. Do not refrigerate whole garlic bulbs. Peeled garlic should be stored in the refrigerator.
Fight Food Waste Tips for root to stem cooking
The papery skins of garlic can be used to enhance stocks when a very mild garlic flavor is desired.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
30-32°F
TEMP STORAGE ZONE:
32-39°F (Cold Storage)
SUBJECT TO CHILLING INJURY:
No
RELATIVE HUMIDITY:
60-70%
PRODUCES ETHYLENE:
Yes - Low
SENSITIVE TO ETHYLENE:
No
ETHYLENE RECOMMENDATIONS:
Garlic produces very little ethylene and is not sensitive to ethylene.
Quality Assessment
Garlic bulbs should be clean, firm, and well-cured. They should be free from defects or mechanical damage.
Important Handling Notes
Garlic, both hardneck and softneck varieties, should be held as close to 32°F as possible to extend shelf life. Once at the retail level, garlic should be stored at ambient temperatures above 68°F. Garlic sprouts most quickly at mid-range temperatures of 41-65°F so storage in home refrigeration is not advised at any time. Do not store garlic in moist environments, which can cause mold or decay.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, garlic may last up to 9 months.
