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Garlic
Allium sativune
Nutritionally Rich In These Nutrients
A medium size bulb is 74% water and 20% carbohydrate with small amounts of protein, fat, and fiber. They are 450 calories per pound.
Harvested
Gather after the leaves of the plant die. Annual supply per month is constant, with heaviest harvest in July, August, and September.
Selection Tips
Fresh garlic is made up of a compound bulb consisting of smaller secions or cloves, all of which have a common skin around them. The bulb is milky white with distinctive cloves which are firm and carry a strong fragrance.
Best Way to Store
Store dry in a cool, dark area away from onions and potatoes, which could take on the garlic odor. Place cloves in a jar and a loose lid. For longer storage, mince or blend with olive oil and place in airtight container and freeze. Keep in refrigerator after freezing.
How to Prepare
Summer garlic greens are chopped, diced or sauteed. The cloves are pressed, minced, sliced or roasted.
Recipes Best Suited for
To flavor vegetables, stews, soups, salads, dressings, tomato dishes, spaghetti, sauces, pickling, butters.
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