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Healthy and Sustainable Food

Garlic

DATES AVAILABLE:

New England: Early May through late July; Storage: 6-7 months

Green Garlic (looks and is used like a small leek): Early May through mid-June

Garlic Scapes (the tops or flowers of the plant): two weeks in mid-June

Fresh Garlic bulbs: Mid-June through late July

Cured Garlic bulbs: Late July through February

Mid-Atlantic: From late May through mid-August; Storage: 6-7 months

BRIEF DESCRIPTION:

Garlic (Allium sativum, Liliaceae) is a member of the lily family and is a relative of the onion. One bulb or “head” of garlic is made up of many cloves that are tightly encased in a paper-like outer skin. Most commonly, heads of garlic are white in color but they can also be brown or purple depending on the variety. The crescent-shaped cloves are small, firm, and have a crunchy texture when raw. Raw garlic has a spicy and pungent flavor that sweetens and becomes spreadable with cooking.

VARIETIES:

The two main classifications of garlic are “Softneck” and “Hardneck.” 

Softneck

These varieties tend to have a fan of leaves, almost no stem, and more cloves. Softneck garlic keeps longer on shelves due to its many protective layers of papery skin. The main types of softnecks are “Silver Skin” which have a smooth outer skin and a strong flavor and “Artichoke” which are large, have a milder flavor, and may have purple blotches. “Inchelium Red” is commonly grown in the northeast. The soft center leaves of softneck varieties allow them to be twisted into garlic braids.

Hardneck

These varieties have a hard and sometimes coiled central stem called a scape; they are generally smaller and have fewer cloves. The three main varieties are “Porcelain,” “Rocambole,” and “Purple Stripe.”  “Georgian Crystal” has 3-7 cloves and white shiny skin. “German Red” has 12 or more cloves and may be tan or brown in color. “Purple Stripe” has distinctive purple markings; they are mild in flavor when raw and become very sweet when cooked.

What is called “Elephant garlic” is actually a member of the leek family. It resembles garlic but the bulbs are much larger and the cloves have a sweeter and much less intense flavor.

USING GARLIC:

When at the market, look for bulbs that are plump, firm and tight with intact skin. Garlic is a tremendously versatile seasoning that compliments vegetables, meats, fish and grains. Raw garlic has a stronger flavor when it is minced or pureed than when cloves are sliced or left whole. A common flavoring in all types of cuisines, garlic can be added to soups, sauces, salad dressings, marinades, oils, and baked goods. When roasted, garlic develops a nutty, sweet flavor that is as versatile as raw garlic. To roast a bulb of garlic, cut off the top portion so that the tops of the cloves are exposed but not separated, drizzle with olive oil, wrap in aluminum foil and roast in a 400° oven for 30-35 minutes or until cloves are soft and golden brown. Scapes can be steamed whole and served with butter, roasted whole in oil, or cut into short lengths to add to stir-fry. Eating a salad, apple, or a few springs of mint or parsley may help to lessen garlic breath.

NUTRITIONAL INFORMATION:

Garlic is low in calories and a simple way to add flavor to foods. It also contains nutrients such as vitamin B6, vitamin C, and other antioxidants and contains trace minerals such as calcium, phosphorus and iron.

STORAGE:

General: Store garlic in an open container in a cool, dark place for eight weeks to three months; once a bulb has been separated the cloves will keep for up to ten days.

Drying: Peel and finely chop fresh firm garlic bulbs. No other pretreatment is necessary. Garlic can be dried in the oven or in a dehydrator. Dried garlic can be ground into garlic powder or combined with salt to make garlic seasonings.