Garlic Category

Garlic's good for you, too. Researchers believe that garlic can bolster the immune system, lower blood pressure and prevent heart disease, and some people believe that it can ward off vampires and insects. One downside is that raw or undercooked garlic tends to linger on the breath, though many people are more than willing to pay that price.

There are two main types of garlic; softneck and hardneck. It refers to the main stem being persistent in the bulb.

Softneck garlics do not have the main stem in the bulb and are the type commonly sold in stores. They are milder and last longer. Softneck garlics include purple stripe, green garlic, Italian garlic, California garlic and others.
Hardneck garlics have the main stem present in the bulb. They are stronger and do not store as well. Hardneck garlics include purple stripe, rocambole, porcelain, and others.

Varieties:

black garlic

Black garlic results from the aging of regular garlic in a controlled environment. It has a softer milder taste.

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elephant garlic

This looks like an overgrown garlic, but it's more closely related to a leek. It's much milder than ordinary garlic, so it's a good choice if you want to impart the flavor of garlic to a delicately flavored dish. It's often sold in a mesh stocking to keep the cloves together.

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garlic

Almost every cuisine on our planet has found an important role for garlic. Europeans mince it raw and add it to salad dressings, or sauté it and use it to flavor their sauces. Asian cooks add it to to their stir-fries; Indian cooks to their curries; Hispanic cooks to meats and vegetables. And Americans have lately taken a fancy to roasting whole bulbs, and then spreading the garlic like a soft cheese on bread or crackers. Garlic's good for you, too. Researchers believe that garlic can bolster the immune system, lower blood pressure and prevent heart disease, and at least some people believe that it can ward off vampires and insects. The only downside is that raw or undercooked garlic tends to linger on the breath, though many people are more than willing to pay that price. Types of garlic include the mild green garlic, the purple-skinned Italian garlic and Mexican garlic, and the common white-skinned garlic = California garlic, which is the most pungent of all.

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garlic chives Learn more

garlic flakes

When rehydrated in water, garlic flakes provide much of the flavor and texture of fresh garlic.

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garlic greens Learn more

garlic juice

These are sold in spray bottles or in small jars. Look for them in the spice section of larger supermarkets. To make your own: Strain the juice from a jar of minced or pressed garlic.

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garlic powder

Garlic powder provides some of the flavor, but not the texture, of fresh garlic. It disperses well in liquids, so it's a good choice for marinades.

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garlic salt Learn more

granulated garlic

Like garlic powder, granulated garlic provides the flavor, but not the texture, of fresh garlic. It disperses well in liquids.

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hardneck garlic

Hardneck garlic retains the stalk in the center of the bulb. They tend to have stronger flavors and do not store as long as softneck garlic. Hardneck garlics include purple stripe, rocambole, porcelain, and others.

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infused garlic oil Learn more

softneck garlic

Softneck garlics do not have the main stem in the bulb and are the type commonly sold in stores. They are milder and last longer. Softneck garlics include purple stripe, green garlic, Italian garlic, California garlic and others.

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