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Home > Garlic Information and Facts > Frequently Asked Garlic Questions
 

Frequently Asked Garlic Questions

   

Q.

How do I bake garlic?

A.

Baked or roasted garlic is delicious!  Baking mellows the garlic and brings out a nutty flavor.  It is great to spread on bread and meats.  Click here for our own recipe for baking garlic.

   

Q.

When is the Gilroy Garlic Festival?

A.

The Gilroy Garlic Festival is always the last 3 day weekend in July.  For more information, visit the Festival's web site at www.gilroygarlicfestival.com or by calling 408-842-1625.

   

Q.

Where can I purchase all your great Garlic Festival® products?

A.

Feel free to browse our on-line store, download and complete a mail/fax order form or call us at 888-GARLICFEST to place your order.  One of our friendly sales staff will be happy to help.  Or, you can find in various retail locations and shows around the country!

   

Q.

How do you grow garlic?

A.

Garlic is easy to grow in most areas.  It is planted in the fall and harvested in the late summer.  For detailed instructions, view our Garlic In The Garden page.

   

Q.

How much garlic is too much?

A.

If your friends and relatives refuse to talk to you and shy away from the garlic wafting their way, they're probably NOT eating enough garlic, or perhaps you need new friends???

   

Q.

When I eat garlic, my family tells me that I sweat it out of my pores.  Is that true?

A.

Fortunately for you, this is true.  Unlike many other spices, garlic will come out of your pores when eaten. This is one of the reasons garlic works as a mosquito and vampire repellant.  So, eat up and feel safe at night.

   

Q.

When is the best time to buy fresh garlic?

A.

In California, garlic is harvested in July or August so the best time to buy California garlic is as soon after harvest as possible.  We sell fresh garlic and braids from harvest time through January or until it runs out, whichever is first.  After that, it is still usable, but will start losing some of its flavor.  It is becoming common to find fresh garlic imported from China and South America in markets at other times of the year, but we choose not to sell it.

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