With a history of human use of over 7,000 years, It was known to Ancient Egyptians, and has been used for both culinary and medicinal purposes.
For a small vegetable, garlic sure has a big, and well deserved, reputation. It is guaranteed to transform any meal into a bold, aromatic, and healthy culinary experience.
Garlic is a member of the Lily family and is a cousin to onions, leeks and chives.
Garlic is a wonderful seasoning to add aroma, taste, and added nutrition to your dishes. We often recommend using raw chopped or pressed garlic in many of our dishes to take advantage of the benefits derived from garlic. However, if you cannot tolerate raw garlic, you can add chopped garlic to foods while they are cooking. It is best to add it towards the end of the cooking process to retain the maximum amount of flavor and nutrition.
Separate bulbs and peel. Chop or mince
Store fresh garlic in either an uncovered or a loosely covered container in a cool, dark place away from exposure to heat and sunlight. This will help maintain its maximum freshness and help prevent sprouting, which reduces its flavor and causes excess waste.
It is not necessary to refrigerate garlic. Some people freeze peeled garlic; however, this process reduces its flavor profile and changes its texture. Depending upon its age and variety, whole garlic bulbs will keep fresh for about a month if stored properly. Inspect the bulb frequently and remove any cloves that appear to be dried out or moldy. Once you break the head of garlic, it greatly reduces its shelf life to just a few days.
Garlic Scapes (also known as green garlic) are the immature seed heads and stalks, trimmed from the growing garlic bulb in June to give the bulb more energy to grow.
Hard-neck garlic varieties send up a scape (flower stem) that may be harvested and used before it opens and flowers.
Garlic scapes can be used for early taste of garlic without sacrificing the bulb.
It keeps very well in a plastic bag in the fridge. You can substitute garlic scapes for garlic whenever garlic is called for. Its taste is less harsh and less lasting, which is sometimes a blessing.
Chop all green stems and seed head, discard the dried brown tips
May - June
Saute briefly in melted butter and add to any dish. i.e. scrambled eggs, burger topping, sautéed veggies