FRESH GARLIC

$103.00

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  • ~30 lbs
  • Sourced from China
  • Fresh Garlic aka "Suan-Tou", "Da-Suan", "蒜头", "大蒜", "蒜頭"
  • Fresh garlic has bulbs with uniform cloves growing around a hard center shaft, which has white skin and various amounts of purple streaking. Raw garlic has a pungent taste and odor but cooked garlic has a soft, sweet buttery flavor. Fresh garlic can be used in all types of cuisine to help spice up the flavors. Fresh garlic is available year-round.
Handling Tip
Selection
  • Fresh garlic bulbs should be firm and the garlic skin is not dehydrated.
  • Cutting open the garlic clove vertically and check the garlic stem. The fresher the garlic, the shorter and smaller the garlic stem.
  • Avoid sprouting garlic, they are old.
  • To learn more, check out our blog post.
Storage
  • Fresh garlic should be stored at 30°F - 32°F (-1°C - 0°C) with a relative humidity of sixty to seventy percent and no mist. 
  • The typical shelf life is three to four months. The low relative humidity is important to extend shelf life and avoid mold growth and rooting.
  • Garlic odor is easily transferred to other products. Do not store garlic with odor-sensitive products. 
  • Fresh garlic is not sensitive to ethylene, a naturally occurring gas that regulates ripening. Fresh garlic produces a very low level of ethylene.
  • Fresh garlic is not sensitive to chilling injury. The optimum storage temperature of 30°F (-1°C) is just above the freezing point of garlic.