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ProduceFresh garlic peaks from late spring through early fall in temperate regions, with harvest typically occurring May–July in the Northern Hemisphere. Properly cured and stored garlic remains available year-round, though quality gradually declines through late winter.

Garlic is rich in vitamin C, manganese, and selenium, and contains allicin, a sulfur compound with antimicrobial and anti-inflammatory properties. It is very low in calories and provides minimal macronutrients.

About

Garlic (Allium sativum) is a bulbous perennial plant in the allium family, native to Central Asia and now cultivated worldwide. The edible bulb, or head, comprises 8–20 individual cloves enclosed in papery white, pink, or purple skin. Raw garlic possesses a pungent, sharp flavor with hot, spicy notes; cooking mellows this character, developing sweet, mellow, almost nutty undertones. The flavor intensity varies by variety, growing conditions, and maturity at harvest.

Culinary Uses

Garlic is fundamental to countless global cuisines, used as both a base flavor and a standalone ingredient. It appears in soffritto, mirepoix, and aromatics across European, Asian, Latin American, and Mediterranean cooking. Common preparations include minced or crushed garlic for raw applications or sautéing; sliced or halved cloves for roasting; or whole cloves for infusions and braises. Garlic pairs with virtually all savory ingredients and is essential in sauces, soups, stews, and grain dishes.

Forms & Preparations

  • Fresh cloves — Individual segments of the bulb, used raw or cooked in virtually all applications.
  • Minced or crushed — Finely chopped or pressed garlic, maximizes surface area for flavor release and rapid cooking.
  • Sliced — Thin slices for roasting, stir-frying, or infusing oils; slower cooking than minced forms.
  • Whole cloves — Unpeeled or peeled whole cloves, used for gentle infusions, braising, or roasting until soft.
  • Garlic powder — Dehydrated and ground garlic; concentrated flavor for dry rubs, spice blends, and long-storage applications.
  • Garlic paste — Crushed garlic mixed with salt or oil into a spreadable consistency; used in marinades, dressings, and curries.