Can you give me some information about fresh garlic?

Question

What are the different varieties? What should I look for when buying garlic? When is the best time of year to buy fresh garlic?

Answer 1

Go here to find what you want to know ---

http://www.hormel.com/templates/template.asp?catitemid=114&id=842

Answer 2

There are two different kinds most commonly found in the markets these days...the regular small variety and the "Elephant" garlic with the larger buttons. I prefer the smaller ones because the larger variety doesn't seem to have the intense garlic flavor /garlic oil content that I like.

When buying heads of garlic, you want to make sure that they are tight. You don't want really loose buttons or a lot of extra "paper" (their outside husk) because that means that the garlic has either lost some of it's moisture content and is not as fresh or it is shrinking steadily and will soon get moldy.

Garlic is produced internationally and is available all year long. Admittedly, there is an abundance of garlic from China...while it looks pretty, clean and white, I tend to feel that it rots alot faster than the US product. It won't matter either way if you use alot of fresh garlic and don't let it sit around for more than a week.

Answer 3

All i know is the smaller the cloves the intense the flavor, and larger the less flavor. Some have purplish skin and some plain white....I think anytime is good time....nice tight firm pack of cloves, they tend to open when they get old...and off course if you see little green things sprouting out....that does not mean its fresh that mean it is only good for garlic chives....

Answer 4

Why not roast a number of it? in simple terms decrease off the tops, drizzle with olive oil (or yet another kind in case you do not have olive) and wrap it in aluminum foil. Pop it into the oven at 350 stages for approximately an hour and voila! a astonishing thank you to maintain it! it quite is saved interior the refrigerator for approximately 5 or 6 days and you will additionally freeze in an air-tight field for as much as 3 months. that's astonishing for many stuff! Pop some into your well-known recipe quite than uncooked garlic, use it to make bruschetta...in simple terms unfold it onto crusty bread and luxuriate in! i like to apply mine for roasted garlic mashed potatoes. some human beings opt for to technique it in a food processor first yet, I in simple terms squeeze it out & upload it to mashed potatoes alongside with some heavy cream rather of milk and it quite spiffs them up (extraordinarily redskins yum)! relish!

Answer 5

it wards away vampiers