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Vegetables

Onions, Leeks & Garlic

Garlic

Scientific Name: Allium sativum

Selection Information

Usage: Use as a salt substitute, as a flavoring in cooking & salsas.

Selection: Colors for garlic include brilliant white, tan, cream, purple and dark wine, but the most popular varieties are white. Good quality garlic will be large, very firm, evenly-shaped (no missing cloves) and the sheath will be tight and unbroken.

Avoid: Avoid garlic that is soft, spongy, is missing cloves or that has green sprouts growing from the tip.

Seasonal Information

Year-round from California. Washington garlic is available from September through March.

Garlic Nutritional Information

Serving size 1 clove (4g)
Calories 5
Total Fat 0g
Sodium 0mg
Total Carbohydrate 1g
Dietary Fiber 0g
Protein 0g

% of U.S. RDA
Vitamin A 0%
Calcium 0%
Vitamin C 2% Iron 0%

Garlic Tips & Trivia

Garlic is a pungent member of the onion family. From its beginnings in Central Asia, garlic has been cultivated for 6,000 years. Although wild garlic grows in North America, the cultivated varieties came here via Europe.
Garlic contains the amino acid, alliin, which scientists say has antibiotic and bactericidal effects. It is believed to promote cardiovascular activity and a beneficial, soothing action on the respiratory system.
It is said that gladiators ate garlic to make them capable of greater feats of strength in the stadium.