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garlic - medium to large clove crushed

ProduceGarlic is harvested in late spring through early summer (May-July in Northern Hemisphere); fresh "wet garlic" is available briefly, while cured garlic stores exceptionally well and remains available year-round.

Garlic provides manganese, vitamin C, and selenium, alongside bioactive sulfur compounds (allicin and derivatives) with potential antimicrobial and anti-inflammatory properties.

About

Garlic (Allium sativum) is a bulbous perennial plant in the allium family, native to Central Asia and now cultivated worldwide. The bulb comprises 8-20 individual cloves enclosed in papery layers, each clove featuring a pale, dense interior with a protective skin. The flavor profile ranges from mild and sweet when raw or roasted to pungent and sharp when crushed or cooked briefly, with the intensity derived from volatile sulfur compounds (allicin) released upon cellular damage. Major cultivars include softneck (better for braiding, milder flavor) and hardneck varieties (stronger flavor, larger cloves), with regional specialties such as Chinese garlic, Spanish rojo, and Italian varieties commanding premium prices.

Culinary Uses

Garlic serves as a foundational aromatic in cuisines worldwide, functioning as a base layer in countless dishes from French mirepoix to Chinese stir-fries and Mediterranean preparations. Crushed garlic releases maximum flavor compounds and distributes evenly throughout dishes, making it ideal for marinades, dressings, pestos, and sauces. It may be incorporated raw for sharp, peppery notes in salsas and vinaigrettes, or cooked until golden and mellow for braised dishes, soups, and roasted preparations. Whole cloves infuse oils and stocks subtly, while sliced garlic browns for depth in pan sauces.

Forms & Preparations

Crushed — Cloves pressed or struck to break down cellular walls, releasing allicin and creating maximum flavor dispersion; ideal for marinades, dressings, and sauces.
Minced — Finely chopped into small, even pieces; distributes flavor throughout dishes and cooks quickly; standard form for most savory applications.
Sliced — Thin cuts across the clove; browns selectively for visual contrast and layered flavor; commonly used in stir-fries, pan sauces, and confit preparations.
Whole cloves — Unbroken cloves infused into oils, stocks, and braised dishes for subtle flavor without dominant pungency; easily removed before serving.
Roasted — Whole cloves or bulbs caramelized in dry heat until soft and golden; transforms sulfurous compounds into sweet, mellow notes suitable for spreads and side dishes.
Powder — Dried and ground; shelf-stable with concentrated but flattened flavor; used in spice blends, dry rubs, and seasoning mixes.