Hardneck: Has woody central stalks and is very flavorful. Each bulb usually contain 4-12 cloves.
Softneck: This is the type typically found in grocery stores. Each bulb contains more cloves than hardneck garlic.
Look for heavy, closed, firm bulbs, with dry outside skins.
Peel the outside skin and trim the ends of garlic when ready to use, no need to wash.
Watch a video about preparing garlic.
To remove garlic skin, place a clove on a cutting board. Place a chef's knife flat on top of the garlic and give it an easy whack with base of your hand (be careful to avoid cutting yourself). This pressure will allow the garlic to open and flatten so that you can easily slice and mince the garlic.
You can mince, grate, press, slice, or leave garlic whole.
Store garlic in a cool, dry, dark location away from other foods. Garlic can be stored for up to eight weeks this way. Do not store garlic in the refrigerator.
Garlic can be frozen. You can also roast and cool garlic, and then pour it into ice cube trays for later use.
Garlic is the edible bulb from a plant in the lily family.
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Serving Size |
1 tsp (2.8g) |
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Nutrients |
Amount |
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Total Calories |
4 |
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Protein |
0g |
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Carbohydrates |
1g |
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Dietary Fiber |
0g |
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Total Sugars |
0g |
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Total Fat |
0g |
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Saturated Fat |
0g |
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Cholesterol |
0mg |
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Always keep fresh produce away from raw meat and raw meat juices to prevent cross-contamination.
Follow the safe food guidelines for all fresh produce.
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