Description

Garlic is the powerhouse of the kitchen, famous for its pungent aroma and deep, savory flavor. Whether sautéed in olive oil to release its sweetness, roasted until it becomes a buttery spread, or crushed raw for a spicy kick in dressings, it is the essential foundation for almost every savory dish across the globe.

Garlic is native to Central Asia and has been used by humans for over 5,000 years. It was a staple for the Ancient Egyptians, who gave it to laborers building the pyramids to increase their strength. In ancient Greece and Rome, it was used by soldiers and athletes for endurance. Throughout history, it has been as much a medicine as a food, used to ward off everything from infections to legendary vampires.

Garlic follows a unique growing cycle. It is typically planted in the autumn and harvested in Mid-Summer (June or July) once the lower leaves begin to turn brown. After being pulled from the earth, it is “cured” or dried for several weeks, allowing it to be stored and sold throughout the autumn and winter.