Garlic, is a member of the onion family and its close relatives include the shallot, leek, chive, and rakkyo. Garlic is native to Asia, and has long been a staple in the Mediterranean cuisine. When choosing garlic, look for heads that are firm with plenty of dry, papery covering. Heads showing signs of sprouting are past their prime and were probably not dried properly. Garlic that is very old crumbles under gentle pressure from the fingers. In general, the finer the chop the stronger the taste. Crushed garlic has the strongest taste of all. Garlic also mellows the longer it is cooked. Garlic added at the end of cooking will give a stronger taste than garlic added the beginning. Our garlic is grown locally and available year round.
