Garlic Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Allium sativum
Use as a salt substitute, as a flavoring in cooking & salsas or on garlic bread. Roasted garlic is also very delicious.
Good quality garlic will be large, very firm, evenly-shaped (no missing cloves) and the sheath will be tight and unbroken.
Colors for garlic include brilliant white, tan, cream, purple and dark wine, but the most popular varieties are white.
Avoid garlic that is soft, spongy, is missing cloves or that has green sprouts growing from the tip.
Garlic (like onions) should be stored in a cool, dry location with good ventilation. They should not be stored in either a plastic bag. Avoid prolonged storage in a refrigerator - unless it is on the verge of spoiling or has been peeled.
In general, vegetables will not ripen further after harvest.
Garlic is very low in saturated fat, cholesterol and sodium. It's also a good source of Calcium, Phosphorus and Selenium, and a great source of Vitamin C, Vitamin B6 and Manganese.
Amount per serving
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 topromote 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.
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