Garlic was originally cultivated in Siberia, and is in the same plant family as leeks, onions, daffodils, and lillies! Garlic has been used for hundreds of years for medicinal and culinary purposes. Garlic is a long-season crop: the cloves are planted in early winter, and the fully developed heads are harvested mid-summer. Harvesting the garlic earlier in the season, which is called Green Garlic, results in a mild, delicate spring treat which can be used in all the same ways as its older garlic version.

When eaten raw, garlic has a powerful, pungent flavor. For that reason, it’s customary to cook it in some way before serving it, which mellows the flavor considerably. Roasting garlic changes the flavor and texture significantly, resulting in creamy cloves with a nutty, mild taste.

To Store:

Head garlic should be stored unpeeled and away from other vegetables in a cool, dry place. Peeled garlic can also be frozen in an airtight bag or in a container filled with oil. Spring garlic should be stored upright in a jar with water covering the roots or wrapped in a damp paper towel in the crisper drawer.

Preparation:

For easy peeling, place a clove of garlic on a cutting board on its side, and press down firmly with the flat side of a butcher knife. Garlic can be used raw or cooked, in stir frys, soups, pastas, dips, sauces, and more! Roasted garlic can be spread on fresh loaves of crusty bread for a delicious appetizer or snack.