– 5 cloves garlic

ProducePeak season for fresh garlic is late spring through early summer (May-July in Northern Hemisphere); stored garlic remains available year-round through winter months.

Rich in vitamin C, manganese, and selenium; contains allicin, a sulfur compound with potential antimicrobial and antioxidant properties activated when cloves are crushed or chopped.

About

Garlic (Allium sativum) is a bulbous perennial plant in the allium family, native to Central Asia and cultivated globally for thousands of years. The bulb comprises multiple cloves—individual storage organs enclosed in papery skin—which contain volatile sulfur compounds responsible for its pungent aroma and distinctive flavor. Fresh garlic ranges from mild and sweet when raw to mellow and caramelized when cooked slowly, with flavor intensity varying by age, variety, and preparation method. Common varieties include hardneck and softneck types, with softneck garlic offering better storage longevity.

Culinary Uses

Garlic is fundamental to cuisines worldwide, serving as an aromatic base in French mirepoix, Spanish sofrito, Chinese stir-fries, and Italian soffritto. Individual cloves are minced, sliced, or left whole for roasting; raw garlic adds pungency to vinaigrettes and marinades, while cooking mellows its flavor into savory depth. It pairs with virtually all savory ingredients and features prominently in soups, braises, sauces, and grain dishes. Roasted whole cloves become sweet and spreadable, while fermented black garlic offers umami complexity.

Forms & Preparations

  • Minced — Finely chopped or pressed, releases maximum pungency and integrates quickly into sauces, marinades, and aromatic bases.
  • Sliced — Thin or thick slices for roasting, stir-frying, or layering in gratins; texture remains visible in finished dish.
  • Whole clove — Unpeeled or peeled whole, used for roasting until caramelized and spreadable, or infusing oil and broths.
  • Crushed — Roughly broken cloves that release flavor and oils quickly; common in marinades, compound butters, and infusions.
  • Black garlic — Fermented cloves aged 2-3 weeks until blackened, offering sweet, molasses-like umami notes without pungency.
  • Roasted — Whole cloves or bulbs slow-roasted until soft and golden, transforming into mild, sweet paste suitable for spreading or sauce applications.

Substitutes

  • Unknown — Use 2-3 shallots per garlic clove for a milder, slightly sweet onion flavor; best in raw applications and vinaigrettes.
  • Unknown — Substitute 1 clove with 1/4 small onion for savory depth; lacks garlic's pungency but works in cooked dishes.
  • Unknown — Use 1/8 teaspoon per clove; more concentrated and lacks fresh garlic's textural element, best in rubs and dressings.
  • Unknown — Use 1 tablespoon fresh chives per clove for mild garlic notes; adds fresh herb character, suitable for finishing dishes.
  • Unknown — Use 1-2 tablespoons per clove for subtle allium flavor; milder and sweeter, best in soups and braises.

Recipes Using – 5 cloves garlic (2)

RCI-VG.004.0118.001

Briami

Roasted vegetables

RCI-VG.004.1481.001

Vegan Spanish Black Bean Soup

6 servings Spanish Black Bean Soup - Vegan