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Home > Garlic Information and Facts > Fresh Garlic Tips & Tricks
 

Fresh Garlic Tips & Tricks


~ Garlic comes in its own unique package as a bulb, neatly wrapped in a papery skin. Depending on the variety, the skin will be white, purplish or pinkish with a hard neck or soft neck. The bulb will contain 12 to 25 individual cloves.

~ When buying fresh garlic choose fat, firm, round bulbs. Avoid bulbs with sprouted or withered cloves. Also, avoid Chinese garlic. It can be identified by its bare root bottom & is often packaged in a mesh “sock”. Remember, garlic is planted in the fall (Nov.) and harvested the following summer (Aug.) and the shelf life of fresh garlic is approximately 8-9 months when held properly. If you must use sprouted garlic, halve it and remove the green sprout.

~ Garlic should be stored in a cool, dark, dry place. Don’t store it in the refrigerator as it may start to sprout. If so, hurry and plant it in a pot or garden.

~ More garlic products to avoid: minced garlic in oil and the last and worst; garlic powder. This product is most often made with Chinese garlic and its strong bitter taste has no place in a serious kitchen as it tastes nothing like fresh garlic.
Tasty substitutes are available when garlic is out of season: fresh whole peeled garlic in the refrigerated section, chopped or minced dehydrated garlic, chopped, roasted dehydrated garlic are all tasty and taste like garlic. Buy domestic brands only.

~ Peeling garlic; separate the cloves and cut off the root end. Place the flat of a large chef’s knife on the clove and hit the knife lightly. The skin will pop off. Also, you can buy a tube shaped garlic peeler that will also easily take the skin off.

~ Cooking with garlic: to keep garlic from sticking to your knife chop with a pinch or two of salt. Tip…..the finer the garlic is chopped the more pungent it is. On the other end of the spectrum; roasted garlic or garlic cooked gently in olive oil until light brown become mild and buttery and may be used in many sauces or alone as a spread for good crusty bread or on a steak.
Make your own garlic flavored oil by gently cooking some smashed garlic cloves in olive oil. Use immediately or store in the refrigerator for a few days. NEVER store at room temperature.

~ Garlic Breath? Well, we say “it’s chic to reek”. If you feel the need to be garlic breath free, try chewing some fresh parsley.



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