Garlic

How to Choose the Best

The freshest garlic will have smooth, evenly colored exterior paper that is fully intact and the bulb should be firm. Avoid garlic bulbs that have cloves missing, green sprouts growing from the tip or dark brown soft spots.

Shelf Life and Storage

Keep garlic at room temperature in a dry place. For peeled cloves, store in a plastic bag in the refrigerator. Do not store peeled garlic in oil at room temperature as this can encourage growth of the harmful botulism toxin. Keep it refrigerated.

Freezing

Chop or puree peeled cloves of garlic with two parts of oil to one part garlic. Freeze in an ice cube tray to create small, individual portions for up to two months.

Preparation Suggestions

Garlic is an essential component of many different cuisines. It is used in sauces, pasta dishes, pesto, curries, stir-fries and salsas. Raw garlic will always be a bit more pungent than cooked garlic. Try sautéing or roasting garlic to make it less offensive—the caramelized flavor can make a world of difference.