If you ever had a question about garlic, I am pretty sure it is going to be answered in this awesome post that was written by Jana Yockey, who is a garlic farmer in Idaho.
(This post is an excerpt from The Produce Nerd’s Grocery Guide, with input provided by Jana Yockey from Garlic Gods. You can learn more about the Grocery Guide, which covers this information for 55 different produce items, with input from 26 crop-specific companies HERE.)
What to look for when picking the best quality garlic?
- It should be firm when you gently squeeze a bulb of garlic. As garlic ages, it can start to dry up, which will fill like an empty spot or clove inside the bulb.
- Most grocery store garlic is grown in China. The garlic that is actually grown in the USA is of the same variety. To find specialty garlic for culinary needs, you can shop farmers markets, and sometimes find it in small specialty stores. Or, you can grow it in your garden. Three to five pounds of seed will typically keep a family in garlic for a year.
Common issues to avoid when selecting garlic?
- Garlic does bruise easily, it can become damaged by the sun, and it can begin to sprout if stored in a refrigerator.
- Different varieties have different shelf lives. Hardneck garlics, for example, typically store for 4-6 months, while Softneck garlics usually store for 7-12 months (again, depending on variety).
- Hardnecks grow well in cold climates with harsh winters and cool springs, while Softnecks grow well in warmer southern climates. Some gardeners/farmers can grow both softneck and hardneck, although they may require mulching to keep extreme weather from harming the bulbs. *Garlic is planted in fall and harvested late spring to early summer.*
Are there any common issues that are specifically caused by bad grocery store handling?
- Most garlic purchased in the grocery store has been harvested, cured (about 4-6 weeks), and then cleaned. Because garlic is easy to bruise, and due to shipping and storage it will many times go “bad” quickly once you get it home. When you buy from a farmers market, or grow it yourself, it will still have the curing time, but because of the lack of packaging and shipping, it will tend to be fresher, more moist, and last for extended time in your kitchen.
You can click here to see the garlic harvest and packing process.
Are there any new cultivars that are being grown that might have different quality indicators or common issues to look out for?
- There are hundreds of different types and varieties of garlic, all have a slight difference in flavor (hot, medium, mild, sweet, spicy). Typically, only 1 variety is available from chain grocery stores.
What is the best way to store garlic at home?
- The best way to store garlic is on a countertop or inside of a cupboard/pantry – out of direct sun, with lots of air – in a mesh bag is great, but plastic doesn’t let it breathe.
- If you have large amounts of garlic, it is best to store it in a cool, dark place, such as a basement (as long as it’s not damp) or a pantry. Do not store in plastic, as garlic needs to breathe, but rather in a bowl or hanging in a mesh bag (such as an onion bag).
Are there any common things that consumers should look for not mentioned above?
- Garlic is an easy crop to grow, but if you just want to buy gourmet garlics, you should look at your local farmers market. The grower should be able to tell you specific qualities of their varieties.
- Each leaf of garlic above ground is an indication of a layer of paper or wrapper around the garlic bulb. Once garlic is cured it is easy to clean the garlic by removing the outer layers of “paper,” which removes the leftover dirt from harvest.
- Hardneck garlics are called “hardneck” because they grow a long flowering stem, which becomes hard once the garlic is harvested. The flowering stem is called a garlic scape, and is typically removed prior to harvest. It can be used as a garlic substitute in recipes, can be grilled, dried and stored, frozen, or made into pesto. The appearance of scapes are an indication of harvest. Scapes usually come on about 3 weeks before garlic is harvested. The scape is removed to focus the growth energy to the bulb rather than to the flower.
What is your favorite way to eat and prepare garlic?
- I love roasted garlic, but we eat it in everything. Many people eat garlic raw, but it is too spicy for me. Many times during the winter, I will throw a clove or two in my water while I’m making tea and then eat the cloves with raw honey. Local, raw honey and garlic have many health benefits, so we try to eat both on a daily basis. Another fun fact is that mosquitoes are not a fan of garlic, so the more garlic consumed the less likely you are to get bit (and that may be why they say vampires don’t like garlic – but I have no scientific proof of that!).
Frequently Asked Questions
What happens to garlic if you store it in the refrigerator?
The garlic will begin to sprout.
What is the difference between hardneck and softneck garlic?
Hardneck garlics have a long flowering stem, called a garlic scape, which becomes hard once the garlic is harvested, but is typically removed prior to harvest. Hardnecks grow well in cold climates with harsh winters and cool springs, while Softnecks grow well in warmer southern climates. Some gardeners/farmers can grow both softneck and hardneck, although they may require mulching to keep extreme weather from harming the bulbs.
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