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two cloves garlic

ProduceGarlic is harvested in late spring to early summer (May-July in Northern Hemisphere); however, it stores exceptionally well and remains commercially available year-round, with peak freshness in summer months.

Garlic is a good source of vitamin C, manganese, and selenium, and contains allicin, a compound with potential antimicrobial and anti-inflammatory properties that is released when the clove is crushed or cut.

About

Garlic (Allium sativum) is a bulbous perennial plant native to Central Asia, belonging to the allium family alongside onions and leeks. The bulb comprises multiple individual cloves enclosed in papery layers, each clove possessing a pungent, sulfurous flavor that intensifies when raw and mellows when cooked. The flavor profile ranges from sharp and spicy in raw form to sweet and caramelized when roasted. Common cultivars include hardneck varieties (which produce visible flower stems and scapes) and softneck varieties (which store longer and are more widely cultivated commercially).

Culinary Uses

Garlic serves as a foundational aromatic in countless cuisines worldwide, from Mediterranean to Asian cooking. It is most commonly minced, sliced, or crushed and used as a base for sautés, stews, and sauces; roasted whole for a milder, buttery flavor; or used raw in dressings, marinades, and condiments. Garlic's pungency can be modulated through cooking method and duration—brief cooking in oil preserves its sharpness, while extended roasting produces mellow sweetness. It pairs effectively with nearly all savory ingredients and is essential to dishes ranging from French mirepoix to Asian stir-fries.

Forms & Preparations

Cloves (whole or crushed) — Individual separated segments with papery skin intact or removed; used raw in marinades and dressings, or cooked whole in braises and roasts.
Minced — Finely chopped into small, uniform pieces; standard preparation for sautéing and incorporation into sauces, pastes, and cooked dishes.
Sliced — Cut into thin or thick rounds; used in stir-fries, roasting, or for aesthetic presentation in finished dishes.
Powder — Dried and ground into fine powder; used as a spice in dry rubs, seasonings, and quick cooking when fresh garlic is unavailable.
Paste — Minced garlic combined with oil or salt to form a spreadable consistency; convenient for storage and consistent distribution in dishes.
Roasted — Whole cloves or bulbs roasted until caramelized and soft; produces sweet, mild flavor suitable for spreading on bread or incorporating into soups and purées.