Garlic

Appears in

Published 2025

Identification: A pungent member of the onion family, garlic forms bunches of cloves attached at the root end and covered with a papery skin.
Related Varieties: There are many varieties, with white or purplish skins. Some are more pungent than others. Elephant garlic is the size of an apple, with relatively few large cloves; it is milder than other varieties. Black garlic is not a separate variety of garlic but is regular garlic that aged at a temperature of 140–170°F (60–77°C) with controlled humidity for 2 to 6 weeks. The Maillard reaction turns the garlic black. The flavor of the garlic is sweet and slightly tart.
Evaluation: Skin may be white or pink. No brown spots, soft spots, or spoilage; dry skin; no green shoots.
Preparation: Separate cloves as needed, or strike whole bulb with heel of hand to separate. To peel cloves, crush slightly with side of heavy knife. Peel and trim root end (Fig. 11.9).
Percentage Yield: 88%