FAQs
What is the shelf life of garlic?
Shelf life is determined by a combination of temperature, low humidity and lack of light. Optimizing all this determines how long your garlic will last. Small bulbs generally have shorter shelf lives than large bulbs, so enjoy these first. Rocambole (German Red) and Purple Stripe (Chesnok) can last up to five months. Porcelains (German Hardy and Music) can last over six months.
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How do I best store my garlic?
at room temperature
Keeping the entire garlic bulb whole is the best way to store fresh garlic. Once the bulb is broken, the garlic’s life span decreases. Typically, a broken garlic head lasts around 10 days. The easiest way to store fresh garlic at home is at room temperature in mesh bags or one of those vented counter-top garlic storage containers.
Fresh garlic is best stored in dry, dark places with good air flow, i.e. not in a drawer. The ideal temperature to store garlic is about 60–65°F (15–18°C) in mild humidity. Do NOT leave it in direct sun as this will reduce both the life and the flavor.
in the refrigerator
Should you go this route you need to ensure your refrigerator environment has low humidity. Garlic stored in the refrigerator should be ideally in a mesh netting bag, and never in a plastic bag. A compromise would be in an open paper bag.
Cold garlic will start sprouting a few days after it is taken out of the refrigerator. Though sprouted garlic is edible, it’s not ideal and offers a more bitter taste. Therefore, if you decide to store garlic this way, be sure to keep it in the fridge until you are ready to use it.
Leftover peeled or chopped garlic can also be stored in the refrigerator. The best way to store leftover garlic (i.e. once you crack a bulb open) is to put it in an airtight, covered container in the refrigerator, where it can last up to 2 weeks.
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What are the health benefits of garlic?
There are many forums that discuss the potential health benefits of consuming garlic. These include the use of garlic for colds, flu and other viruses, sore throats, Alzheimer’s, or to boost the immune system. This said, some studies show that people who eat more garlic have lower rates of some forms of cancer (esophagus, mouth, throat, colon, breast, ovary, prostate and kidney). It has been used for many conditions related to the heart and blood system including high blood pressure, high cholesterol, coronary heart disease, heart attack, reduced blood flow due to narrowed arteries, and "hardening of the arteries" (atherosclerosis). While not as effective as medicine, garlic may have a role as a natural side treatment. It might also lower blood sugar in people with diabetes.
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Garlic has been reviewed for stabilizing blood sugar levels, treating cystic fibrosis, protecting brain health, and relieving the symptoms of various inflammatory diseases including inflammatory bowel disease, arthritic rheumatism, and atherosclerosis.
Garlic can also help prevent heavy metal poisoning, assist with digestion, boost immunity, protect eyesight, and reduce cold symptoms
And, of course, has been proven for keeping vampires at bay!
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What makes Garlic healthy?
The effective ingredient in garlic is allicin. The amino acid alliin is a chemical found in fresh garlic and is a precursor of allicin. An enzyme called alliinase is activated when the clove is chopped or crushed. This enzyme converts alliin into allicin. This antibacterial oil gives garlic its sulfurous flavor and pungent smell. Garlic has more than 40 other healthy compounds, such as arginine, oligosaccharides, flavonoids, and selenium.
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Why is supermarket Garlic so much cheaper locally?
Much of what’s sold in the US today comes from China. The garlic there is mass produced on very large farms and growing practices do not insure a fresh, healthy product. This product is commonly sprayed with chemical retardants to survive the long journey to the US, increase shelf life and reduce the plants ability to sprout in warmer climates. Responsibly grown, local product does not require any of this.
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Why do I need to pay a premium for responsibly grown garlic?
The garlic is locally grown using responsible growing practices – organic materials, no artificial chemicals and enhanced soil conditions result in a healthier product to consume. This takes additional time and effort for these benefits. The product is delivered within weeks of final curing and is fresher than anything you can find in the supermarket.
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What are the various uses of garlic?
Garlic is a staple for cooking. The most common method is adding the minced or chopped cloves to season dishes. Other uses include using the early-season scapes in pestos, salads, sauces and as dish garnishes. Another good use is dehydrating to make your fresh garlic powder, a practice that is growing in popularity.
Other forms, include garlic paste, garlic oil, and more. Garlic is abundantly employed in the processing industry and is commonly found in salsas, chutneys, pickles, curry powders, curried vegetables, meat & meat product preparations, tomato ketchup, and other dishes. It is a staple in a broad array of cuisines including Indian, Thai, Italian, Asian and French cooking.
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How do I best store my garlic?
Garlic is best stored during the winter months in a cool, dark dry place in paper or mesh bags (not plastic baggies!) between 45 - 55F.
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