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Fun Facts

What's the first thing that comes to mind when you think about garlic? Could it be the smell? It is pretty stinky. And that crazy smell is from the sulfur in garlic, which not only stinks, it's a powerful protector of the body. In ancient times, garlic was used to treat acne, toothaches and tummy trouble. Oh, and it was used as a mosquito repellent too! Today you can find this allium veggie in different colors and sizes -- black garlic is known for its mild smell and sweet taste. Some garlic is supersized, which also cuts down on the smell. Eaten all over the world, garlic is the star in many Cuban, Asian and Italian dishes. In the U.S., California is the garlic star! Just drive through the town of Gilroy and you feel like you're inside a garlic clove!

Star Power

Garlic quickly gained a reputation for treating illness long before it was accepted as a food. It helps prevent colds, lowers cholesterol levels and keeps arteries clear. With more than 17 amino acids, garlic protects nearly every part of your body. But it's the smelly sulfur that keeps your immune system powered up, tamping inflammation down and running the bad stuff out of town. Sulfur also keeps your joints from squeaking. Did you know that chewing on parsley or mint leaves or sucking on a lemon slice will reduce the garlic smell after you eat it?

Quick Preps

PREPARE: Break up a head of garlic into separate cloves by pushing down on it with the palm of your hand. Take each clove and press with the flat side of a cutting knife. Press until the clove is slightly crushed. Peel away the outer skin. Slice, dice or mince garlic clove as desired.

Sauté minced garlic in olive oil, then add to veggies for stir fries, soups, stews, and scrambled eggs.
Add minced garlic to guacamole.
Stir into pasta and pizza sauce.
Toss into soups.
Mix olive oil, lemon juice, mustard and minced garlic for a delicious dressing.

Fun Tip

Show your kids how to use a garlic press and they will have flavor at their fingertips for a lifetime!

Star-Powered Recipe

FLAVOR MAKER QUINOA SALAD

Serves 4

Ingredients

2 tbsp. olive oil
4 tbsp. minced garlic
1 cup quinoa, rinsed and drained
2 cups water
¼ cup parsley, chopped
Sea salt and black pepper to taste

Method

In a large saucepan, sauté olive oil with minced garlic on low heat for 2-3 minutes, until fragrant.
Add quinoa and water to the pan, bring to a boil, then reduce to a simmer and cover for 15 minutes until liquid is absorbed.
Let cool, then toss cooked quinoa with parsley, sea salt and black pepper.

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How to Store

Fresh, raw, chopped: Refrigerate in an airtight container or wrap tightly in plastic wrap and use as soon as possible. Chopped garlic will usually stay fresh for 5 to 7 days in the refrigerator and 10 to 12 months in the freezer.To freeze, wrap chopped garlic tightly in plastic freezer wrap or aluminum foil, or place in an airtight container or heavy-duty freezer bag. Or peel, then chop or crush garlic and wrap tightly in plastic freezer wrap or aluminum foil, or place in airtight container or freezer bag for up to a year.

Fresh, raw, whole: Properly stored, whole raw garlic will last for about 3 to 5 months at normal room temperature (55° - 60° F). Try to avoid the fridge.To further maximize the shelf life of garlic, store it a container that allows for air circulation, such as a wire-mesh basket, a paper bag, or a garlic keeper with holes.Once the whole garlic bulb is broken, individual cloves will last unpeeled for about 7-10 days at room temperature.

How It Grows

Peak Seasons

Year round

Varieties

Hard neck, Softneck, Artichoke, Silverskin, Rocambole, Porcelain, Purple stripe, Elephant