Garlic

At farmers' markets, find distinctive personality from hundreds of varieties. Green garlic: Should be bright green, resembling miniature leek with light green stalk and white bulb at base, dark green tops. Stalks should be firm, free of discoloration and moisture. Fully mature head garlic: Paper-thin skin covering all cloves, ideally firm and free of mold, bruises, or damage. Skin tightness varies by variety and age. Fresher, locally-sourced garlic is superior in flavor to generic supermarket bulbs.

Mature head garlic stores at room temperature for months. Keep out of refrigerator—humidity invites rot. Green garlic should be refrigerated wrapped in towel or paper bag, used within a week. Store in cool, dry location with good air circulation.

Raw: In pesto, persillade, aioli, vinaigrettes, or as paste. Roasted: Whole cloves become sweet and creamy, spreadable on bread. Minced/Chopped: In soups, stews, sauces, stir-fries. Sliced: In garlic bread, garlic chips. Whole cloves: In bean cooking for layered flavor. Braised: In long-cooked dishes. Fermented: Preserved garlic or garlic scapes.

Mature head garlic naturally stores for months at room temperature. Can be braided or hung for long-term storage. Garlic scapes can be frozen or pickled. Green garlic can be frozen after blanching. Fermented garlic preserves cloves long-term with developing sweet, complex flavor.

Good source of Vitamin B6, C, calcium, and potassium, though amounts are modest per typical serving. True nutritional power lies in sulfur compounds including allicin and alliin—anti-inflammatory, anti-oxidative compounds being studied for heart disease, common cold prevention, and cancer risk reduction. Historically used medicinally for impotence, smallpox, parasites, and poor digestion. Continuing scientific research supports potential benefits for arthritis and arteriosclerosis treatment.

Among the oldest cultivated crops, documented in ancient Egypt and China. Ancient Greek historian Herodotus wrote of Egyptian pyramid workers eating garlic during pyramid construction. California produces over 90 percent of U.S. commercial garlic, mostly from central California. James Beard's famous 'Chicken with Forty Cloves of Garlic' recipe from his 1974 'Beard on Food' remains legendary nearly 50 years later. Garlic scapes are edible curlicues appearing in June—often overlooked treasure. Green garlic makes farmers' market appearances in late spring.

Conventional garlic is not on EWG's Guide to Pesticides—neither pesticide-free model nor major offender. Significant environmental impact from globalization: prior to 1990s, most U.S. supermarket garlic was Californian; now over 50% comes from China (which supplies 80% of world's garlic), with additional imports from Argentina and Mexico. Overseas garlic has heavier carbon footprint from shipping. Choose locally sourced garlic, ask growers about methods, or grow your own to reduce environmental impact.