Garlic

Garlic (Allium sativum) is a bulbous flowering plant in the onion family widely used as a pungent culinary spice and traditional remedy. Crushing or chopping raw garlic releases allicin, a beneficial sulfur compound responsible for its sharp taste and health properties.

Storage

Store whole, unpeeled garlic bulbs at cool room temperature (60–65°F) in a dark, dry, and well-ventilated spot like a pantry or a ceramic garlic keeper. Avoid the refrigerator or plastic bags, as moisture triggers sprouting and mold.

Store individual peeled cloves in a sealed container in the fridge for up to a week.

Mince or puree peeled cloves (mixing with a bit of olive oil helps keep it scoopable) and freeze flat in freezer bags or ice cube trays for months of easy access.

Usage

The stems and leaves are both edible and have similar flavors to each other. Fresh cilantro can be chopped with a sharp knife or torn by hand. It is often used as both a seasoning and a garnish. Dried cilantro as an herb powder can be bought or made integrated well into dry ingredients.

Recipes

Roasted Garlic Aoili (ingredients also from farm stand: lemon)

Skordalia (ingredients also from farm stand: golden potatoes, lemons)

Garlic Bread Rollups (ingredients also from farm stand: parsley)