Garlic from bulb to table. A look at types of garlic, how to store garlic, how to peel garlic, and garlic in various forms.

From bulb to harvest

Planting:

Garlic is typically planted in the fall allowing it to establish roots before winter. It thrives in well-drained soil with full sun exposure. The cloves of garlic bulbs serve as seeds and are carefully planted about two inches deep into the soil, pointed side up. Adequate spacing between cloves is crucial to ensure proper growth.

Growth:

After planting, garlic goes through a period of dormancy during the winter months. As temperatures rise in spring, the cloves begin to sprout and send up green shoots known as scapes. These scapes eventually form flowers but are often removed to encourage the plant's energy to focus on bulb development.

Bulb formation:

As the plant continues to grow, it develops a series of leaves around a central stem. Underground, these leaves surround and protect the forming bulb. Throughout this stage, garlic requires consistent watering, as dry conditions can hinder bulb development. Adequate nutrients are also crucial for healthy growth.

Maturation:

Garlic bulbs mature at different rates depending on the variety and growing conditions. On average, it takes about 8-10 months from planting to harvest. During this time, the leaves above ground turn yellow and begin to dry out – a sign that it's nearly time for harvest.

Harvesting:

Farmers typically look for three key indicators when harvesting: dry foliage, papery skin covering the bulbs, and visible cloves within the bulb. Once these signs are observed, garlic can be harvested. Careful digging or loosening of the soil around the bulbs is necessary to prevent damage.

After harvesting, garlic bulbs need to go through a curing process to enhance their flavor and improve their storage life. The bulbs are typically hung in a well-ventilated, dry area for several weeks. This allows the outer layers to dry and harden while preserving the cloves inside.

8 types of garlic

1. Hardneck Garlic: Hardneck garlic is the most commonly found type of garlic. It has a hard stem running through the center, which is why it's called "hardneck." The cloves of hardneck garlic are generally larger and easier to peel than other varieties. Hardneck garlic has a strong, rich flavor and is perfect for roasting or sautéing.

2. Softneck Garlic: Softneck garlic has a soft stem at the center and is commonly found in grocery stores. It has a milder flavor than hardneck garlic, making it ideal for use in salads and dressings.

3. Elephant Garlic: Elephant garlic is not actually a true garlic, but rather a member of the leek family. It has large cloves that are easy to peel and a mild flavor compared to traditional garlic. Elephant garlic is often used as a substitute for regular garlic in recipes.

4. Black Garlic: Black garlic is made by heating regular garlic bulbs over several weeks until they turn black and develop a sweet, caramelized flavor. It has a soft texture and can be used in marinades, sauces, and dressings.

5. Purple Stripe Garlic: Purple stripe garlic has a distinctive purple stripe on its outer layer and large cloves with a slightly spicy flavor. It's great for use in soups or stews as it holds up well during cooking.

6. Rocambole Garlic: Rocambole garlic has a strong, complex flavor with hints of sweetness and spice. Its cloves are wrapped in a thin membrane that makes them more difficult to peel.

7. Silverskin Garlic: Silverskin garlic has small cloves and a mild flavor. It's often used in pickling or as a garnish due to its small size.

8. Creole Garlic: Creole garlic is a variety commonly found in southern U.S. cuisine. It has a spicy, bold flavor and is great for use in Cajun or Creole dishes.

Storing garlic

To store garlic, you can use mesh bags or hang the bulbs in bunches. Alternatively, you can also store them in well-ventilated containers such as baskets or wooden crates. It's essential to check regularly for any signs of spoilage or rotting and remove any affected bulbs promptly.

Storing garlic near certain foods, such as potatoes and onions, should be avoided as they release gases that could accelerate spoilage. Additionally, it's best not to refrigerate whole bulbs of garlic unless they have been peeled or chopped.

You may have noticed that some garlic cloves have a greenish core, he green core found in some garlic cloves is known as a germinal shoot or sprout. During storage, garlic cloves may sprout if they are exposed to warmth or moisture. This can happen when garlic is stored in a humid environment or kept at high temperatures. The green sprout itself is safe to eat and does not pose any health risks. However, it can have a bitter flavor and a slightly different texture compared to the rest of the clove. To remove the green core, simply make a shallow cut along the length of the clove and carefully lift it out. Alternatively, you can slice the garlic clove in half and remove the green part before using the remaining cloves as desired.

5 ways to peel garlic

1. The Smash Method: This is probably the most popular method for peeling garlic cloves. Simply take a clove of garlic and place it on a cutting board. Smash it with the flat side of a chef's knife and then remove the skin with your hands.

2. The peel method: This method is also fairly popular but only works with smaller cloves of garlic. Take a clove and place it on the cutting board, then use a sharp knife to pry apart the skin at the top and bottom of the garlic clove. Now, squeeze out any remaining liquid that may remain inside the peeled garlic clove.

3. The hot water method: Soak the garlic cloves in very hot water for about 1 minute. After 1 minute the garlic skins should come off fairly easy.

4. The jar method: Place the garlic cloves in a glass jar with a tight fitting lid then shake the jar vigorously for about 20 seconds. This knocks the garlic cloves around helping to release the skins.

5. The microwave method: Place your garlic cloves on the microwave and zap them for about 20 to 30 seconds, this should soften the garlic and make them easier to peel.

Garlic in many forms

Fresh garlic:

Fresh garlic refers to the whole bulb of garlic that has been peeled and crushed or minced. It is known for its pungent and robust flavor, which adds depth to a wide range of dishes. Fresh garlic is commonly used in savory recipes such as sauces, marinades, stir-fries, and sautés. It also pairs well with meats, vegetables, pasta, and even bread.

One of the advantages of using fresh garlic is that it allows you to control the intensity of the flavor. You can adjust the amount of garlic according to your taste preferences. Additionally, fresh garlic contains allicin, a compound that has been linked to various health benefits, including immune system support and cardiovascular health.

Jarred garlic:

When garlic is freshly harvested, it contains all the natural oils and compounds that give it its characteristic taste. These compounds slowly break down over time, resulting in a milder flavor in jarred garlic.

Jarred garlic does have a longer shelf life than fresh garlic, but it often contains additional ingredients such as citric acid or vinegar to prolong its shelf life which also tends to affect the taste.

Garlic powder:

Garlic powder is made by dehydrating fresh garlic cloves and grinding them into a fine powder. It has a milder flavor compared to fresh garlic but still retains the characteristic garlicky taste. Garlic powder is a convenient option for those who want to add garlic flavor to their dishes quickly and easily.

One of the benefits of using garlic powder is its long shelf life. It can be stored for months or even years without losing its potency. Garlic powder is commonly used in dry rubs, spice blends, seasoning mixes, and as a topping for popcorn or roasted vegetables. It can also be added to soups, stews, and sauces.

Granulated garlic:

Granulated garlic falls between fresh garlic and garlic powder in terms of texture and flavor. It is made by dehydrating fresh garlic cloves and grinding them into small granules. Granulated garlic has a coarser texture compared to garlic powder but is still more finely ground than fresh garlic.

Granulated garlic offers a balance between convenience and flavor. It is easy to measure and sprinkle, making it ideal for seasoning meats, vegetables, and sauces. The granules also provide a slightly crunchy texture when added to recipes. Granulated garlic can be used as a substitute for fresh garlic in most recipes, but it may not provide the same intense flavor. However, it is a great option when convenience is a priority.