What Does it Taste Like?

Garlic has a distinctive taste that varies depending on how it is prepared. Raw garlic is sharp, spicy, and slightly bitter, while cooked garlic is mellow, sweet, and rich. Garlic has a crisp and juicy texture when fresh, and a soft and sticky texture when roasted. Garlic also has a strong and lingering smell that can be detected on your breath and skin after eating it.

Varieties we grow

Mt Hood

Mt Hood

Mt Hood is a porcelain variety of garlic that has a phenomenal flavor and appearance. It has large, white bulbs with 5-7 cloves each, and a few red accents if the soil is wet at harvest. It has a rich, sweet, and complex flavor, with a high allicin content, and is perfect for making garlic bread, roasted garlic, or garlic soup.

Why Should I Eat It?

Garlic is not only delicious, but also nutritious. It is low in calories and high in fiber, vitamin C, and manganese. It also contains antioxidants, such as allicin, that have anti-inflammatory and antibacterial properties. Garlic may help lower blood pressure, cholesterol, and blood sugar levels, as well as boost immunity and prevent infections. Some studies have also suggested that garlic may reduce the risk of certain cancers, cardiovascular diseases, and dementia.


Year Round

Garlic is a bulbous plant that belongs to the onion family. It has been used for centuries as a spice, a medicine, and even a charm against evil. Garlic is one of the most versatile and flavorful ingredients in the kitchen, adding a pungent and aromatic touch to many dishes.

Recommended Storage

How Do I Store It?

Short Term

Store garlic in a dry and cool place in a breathable container. A pantry or basement storage area is ideal.

Peeled or chopped garlic can be stored in an airtight container in the fridge. Don’t refrigerate whole garlic heads, as they may sprout or mold in the moist environment.

Long Term

  • Freezing: Garlic can be frozen, either raw or cooked (as in roasted garlic). Raw garlic will lose its crispness and become soft after thawing. It is best used in cooked dishes, such as soups and sauces. To freeze garlic, peel and chop it as desired, then spread it on a baking sheet and freeze until firm. Transfer to a freezer bag or container and use within six months.
  • Pickling: Garlic can be pickled, which enhances its flavor and extends its shelf life. It is great for adding a tangy crunch to salads, sandwiches, or cheese boards. To pickle garlic, peel and trim it, then pack it into a sterilized jar. Bring a mixture of vinegar, water, sugar, salt, and spices to a boil, then pour it over the garlic. Seal the jar and let it cool, then refrigerate for at least a day before eating. Use within a month.
  • Dehydrating: Garlic can be dehydrated, which reduces its moisture and concentrates its flavor. It is ideal for making seasonings, soups, or dips. To dehydrate garlic, peel and slice it thinly, then spread it on a baking sheet and bake in a low oven (150°F) for about two hours, or until dry and brittle. Alternatively, you can use a dehydrator and follow the manufacturer’s instructions. Store them in an airtight container in a cool and dark place for up to a year.

How Do I Cook It?

Garlic can be used in a variety of cuisines and dishes, from soups and sauces to salads and stir-fries. Here are some general tips on how to cook garlic:

  • Roasting: Roasting garlic in the oven brings out its natural sweetness and caramelization. You can roast whole or individual cloves. Cut off the top of the head or the cloves, drizzle with some oil, salt, and pepper, and wrap in foil. Bake in the oven at 400°F for 40 to 60 minutes, or until soft and golden. Roasted garlic is great as a spread, a dip, or a sauce.
  • Sautéing: Sautéing garlic in a skillet over medium-high heat creates a quick and easy dish that can be seasoned with garlic, ginger, soy sauce, vinegar, or sesame oil. You can sauté chopped or minced garlic with some oil, salt, pepper, and your favorite vegetables, meat, tofu, or noodles. Sauté for a few minutes, stirring frequently, until fragrant and lightly browned. Be careful not to burn the garlic, as it will turn bitter and ruin the dish. Sautéed garlic is perfect for adding flavor to meats, vegetables, pasta, and rice.
  • Frying: Frying garlic in hot oil creates a crispy and golden snack or garnish that can be sprinkled with salt, sugar, or spices. You can fry whole or sliced garlic with some flour, cornstarch, or batter. Fry them in a deep-fryer or a large pot with enough oil to cover them. Fry them for a few minutes, or until golden and crisp. Drain them on paper towels and serve them hot or cold. Fried garlic is delicious as a snack, a garnish, or a salad ingredient.
  • Fermenting: Making black garlic is a process of fermenting and aging garlic in a controlled environment. You can make black garlic at home using a rice cooker, an oven, or a dehydrator. Peel and trim the garlic cloves and place them in a container. Set the temperature to 140°F and the humidity to 70%. Let the garlic ferment for three to four weeks, checking occasionally for mold or spoilage. The garlic will turn black, soft, and sweet. Black garlic is good for making sauces, dressings, or dips.

What Goes Well With It?

Garlic has a mild and adaptable flavor that can pair well with nearly any savory ingredient. Some of the best flavor pairings for garlic are:

  • Lemon: A citrusy and refreshing fruit that complements the freshness and bite of garlic. They are often used together in Mediterranean dishes, such as chicken, fish, lamb, and salads.
  • Rosemary: A woody and fragrant herb that balances the sweetness and grassiness of garlic. They are often used together in roasts, breads, soups, and potatoes.
  • Parmesan: A hard and salty cheese that adds depth and umami to garlic. They are often used together in Italian dishes, such as pasta, pizza, risotto, and pesto.
  • Chili: A spicy and flavorful pepper that contrasts the mild and crisp garlic. They are often used together in Asian dishes, such as stir-fries, noodles, dumplings, and curries.
  • Honey: A sweet and sticky ingredient that contrasts the sharp and savory garlic. They are often used together in glazes, dressings, or marinades for meats, vegetables, or salads.
  • Tomato: A juicy and acidic fruit that complements the richness and depth of garlic. They are often used together in sauces, soups, or stews for pasta, pizza, or bread.
  • Basil: A fresh and fragrant herb that balances the pungency and bite of garlic. They are often used together in pesto, bruschetta, or caprese for a classic Italian flavor.
  • Mushroom: A meaty and earthy ingredient that enhances the richness and depth of garlic. They are often used together in soups, sauces, or risottos for a hearty and satisfying dish.
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