Garlic — Nutrients, Health Benefits, And Shopping Tips

Fresh garlic bulbs should be firm and heavy, with dry, papery skins. Press on the cloves; they should not yield to pressure, indicating they are not past their prime.

Reject any garlic bulbs that have soft cloves or show signs of sprouting, as these will have a diminished flavor. Proper garlic should have a pungent smell and add a sharp, slightly spicy taste to dishes.

Whole garlic bulbs should be stored in a cool, dry place with good ventilation. A mesh bag or basket works well to maintain freshness. Properly stored, garlic can last several months.

Refrigerating garlic can cause it to sprout and become bitter. It's important to avoid storing it in sealed plastic bags or containers. Ensure it is kept dry and away from moisture to prevent mold growth and spoilage.

Garlic can last for 3-5 months when stored in a cool, dark place with good ventilation. Once peeled, it should be refrigerated and used within 1-2 weeks.

Leftover garlic can be used in a variety of dishes to add bold flavor. Chop or mince it and sauté with olive oil as a base for soups, stews, or sauces, where it adds depth and aroma. Garlic is also great when roasted, creating a sweet, mellow flavor that can be spread on bread or added to mashed potatoes.

Use garlic in a stir-fry with vegetables and your choice of protein, or mix it into a marinade for meats or vegetables. If you have a lot of garlic, consider making a batch of garlic confit by slowly cooking garlic cloves in olive oil, then using the oil and garlic in various dishes. Garlic can also be blended into a pesto with basil, nuts, and Parmesan cheese, or used to flavor butter or sauces for bread and pasta. For a quick snack, roast garlic cloves until soft, then spread on crackers or toast with a sprinkle of salt and herbs.