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Garlic FAQ

Large Garlic Braid

Current Facts

Garlic, botanically classified as Allium Sativum, has one of the largest genomes of all cultivated plants and is a member of the lily family along with chives, shallots, and onions. Garlic is the common name dedicated to hundreds of varieties which can be further classified into hardneck and softneck types. Softneck garlic varieties are easier to braid than the hardneck ones simply because the stems are easier to work with. Silverskin garlics are the most commonly used and preferred for braiding.

Nutritional Value

Garlic braids contain bulbs of garlic which are high in manganese, vitamin C, vitamin B6, and allicin, an enzyme responsible not only for garlic’s intense aroma and flavor but also known for its anti-viral properties.

Applications

Fresh braided garlic can be used interchangeably in preparations that call for traditional garlic. Simply cut a garlic bulb from the braid and separate the cloves from the bulb to begin cooking. Be sure to use the garlic bulbs starting from the top of the braid as it will keep the braid intact. Braided garlic is often sold purely as an ornamental item, so care should be taken when purchasing braided garlic marketed for decorative purposes as the freshness cannot be guaranteed. Fresh garlic braids used for food preparations should be used within six months, ornamental braids will last for at least two years.

Ethnic/Cultural Info

There are many accounts throughout history of beliefs and folklore surrounding braids of garlic. In many European countries such as Italy, Greece, and England they were hung in households and shops as a means of warding off evil, ghosts, disease, and negative energies. In ancient Greece, garlic was believed to be one of the best ways to ward off the evil eye and braids were utilized extensively to protect infants and young children who were thought to be most susceptible to its dangers.

Geography/History

Traditionally garlic was strung into braids as a means of drying and storing it. Keeping the tops of the garlic attached in this fashion also helped to prolong the freshness of the bulbs. The braids were used as food, medicinally, and spiritually by many different ancient cultures throughout history. Today the braids are predominately a decorative item as well as a convenient way to store garlic for ease of use in the kitchen.

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How to Store Garlic

Small Garlic Braid

Light and moisture are garlic’s worst enemies, as they both cause mold to grow.

BRAIDS: Braids should be hung in a well ventilated dry dark place out of direct sunlight.

BULBS: Store garlic bulbs at room temperature in a dry, dark place that has plenty of air circulation, like in a wire-mesh basket or open paper bag in a cupboard or pantry.

If you have old stockings, drop a bulb in the toe, tie a knot above it, drop in another bulb, tie another knot, and so on until you fill up the stocking, and hang it in a well-ventilated dry dark place.

Another thing to try: use old cardboard egg cartons. Do not use plastic cartons. Place a bulb in each section, and store in a dark, cool dry place.

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Why Avoid Chinese Garlic?

Chinese Garlic

Garlic grown in China is a lot cheaper than US-grown garlic. But it’s generally produced using a lot of toxic chemicals, including bleach and toxic pesticides, and heavily fumigated. American-grown garlic has higher allicin and brix levels, is healthier, and tastes a lot better!

The advice we’ve seen to avoid garlic with no roots showing is really not accurate, as some US garlic has no root material. The best way to make sure your garlic is grown in the US, to safe US standards, is to buy from a local grower or an established retailer like GarlicGifts.com. We buy our garlic directly from local growers. We drive our own truck to the farm and buy the braids and bulbs from the farmer. We absolutely guarantee that every product we sell is grown in California!

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Social Distancing Dip

Fresh Garlic

Ingredients

  • 20 cloves garlic, slowly roasted (easiest way to do this is cover peeled garlic with olive oil and slow roast in the oven until soft, or roast whole heads and squeeze out the cloves)
  • 1/8 pound butter, softened4.5 oz crumbled blue cheese (or Roquefort)8 oz cream cheese, softened
  • Three tablespoons mayo1 tablespoon finely chopped parsley
  • 1 teaspoon Madras curry or French curry
  • 1 teaspoon granulated garlic

Preparation

Blend in a blender until smooth and soft. Refrigerate overnight for best results.