Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. It is a fundamental component in many or most dishes of various continents, including Asia, the middle east, northern Africa, Europe, and America. The flavour varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato, and ginger.
Domestically, garlic is stored warm (above 18°C [64°F]) and dry to keep it dormant (so that it does not sprout). It is traditionally hung; softneck varieties are often braided in strands, called “plaits” or grappes. Garlic is often kept in oil to produce flavoured oil; however, the practice requires measures to be taken to prevent the garlic from spoiling. Untreated garlic kept in oil can support the growth of deadly bacteria. Refrigeration will not assure the safety of garlic kept in oil. Peeled cloves may be stored in wine or vinegar in the refrigerator.
There are many types of garlic out there. We grow german extra hardy which is a German porcelain has 4-7 large cloves, and chesnok red which is a purple stripe with around 10 cloves a bulb. Hardneck and softneck are the two basic types which differ in several ways. Only a hardneck garlic sprouts a scape in the late spring.
