Fresh garlic

Fresh garlic

  • +Description

    Garlic is family of onions, leeks, chives and shallots, which are all part of the allium family. The exact origin of garlic is unknown, but is likely from Asia. Garlic is a root vegetable, with the bulb growing underground. The vegetable consists out of a single head, which contains smaller bulbs. Each of these bulbs are individually wrapped in a papery skin. Garlic is one of the most important and widely used seasoning for dishes and is available both fresh or dried.

  • +Availability

    Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
    Available Available Available Available Available Available Available Available Available Available Available Available

    Fresh garlic is available from France, Egypt, Argentina and Holland.

  • +Main nutrients

    Calcium, Manganese, Phosphorus, Selenium, Vitamin B and C.

Main varieties

  • Fresh garlic

    Fresh garlic

    Fresh garlic has beneficial effects,and it is important that the garlic is compressed with for example a spoon prior to convert the allicin to its active ingredient.

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  • Solo Garlic

    Solo Garlic

    The solo garlic is also known as single clove garlic or pearl garlic. This due to its small size, which is similar to a walnut. The appearance is somewhat like that of a pickling onion, with a white skin and often purple stripes. Solo garlic has the same flavour of the ordinary garlic but is somewhat milder. Solo garlic is also more easy and quickly to peel. Solo garlic is available from China.

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  • Elephant Garlic

    Elephant Garlic

    Elephant garlic is not a true garlic, but actually a variant of the garden leek. It also looks similar to the leek, but forms a bulb consisting of very large, garlic-like cloves. The mild flavour of elephant garlic is a mixture between garlic and leek.

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Preparation

Preparation

Garlic can be roasted whole, sliced, chopped, crushed or even eaten raw. To prepare garlic you should first strip off the papery covering from the bulb. Now ease out as many cloves as required. Garlic cloves come in a wide variety of sizes, so the numbers given in a recipe should be treated as a rough guide only.

Consumption

In general with garlic, the finer the chop the stronger the taste. Crushed garlic has the strongest taste of all and if used raw is only for the real aficionado. When cooked whole garlic has a much milder, rather sweet taste. Neither the inner nor outer skins of the garlic should be eaten.

When to eat

When a garlic is firm and has a dry, papery covering, it is ready to be consumed. Garlic should be held in a cool place, away from direct sunlight and with a good air circulation. Remember to never refrigerate garlic.

Did you know?

  • It is believed that the lasting smell of garlic can be severely diminished by eating basil or parsley after a meal.
  • There are over 300 varieties of fresh garlic worldwide.
  • In the Middle Ages, it was believed that garlic kept the devil and witches away.
  • Garlic is also called ‘Smelly Rose’.
  • Despite the smell, garlic is an aphrodisiac.
 

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