Garlic
The foundation of flavor in almost every cuisine on earth. A bulb containing 10-15 cloves, each packed with pungent, savory intensity that mellows and sweetens when cooked.
Where to Find It
Produce section, near onions and shallots. Fresh bulbs in a bin or mesh bag. Pre-peeled and minced versions in the refrigerated produce area or near the salad section.
How to Pick a Good One
Firm bulbs with tight, papery skin. No soft spots, sprouting, or green shoots. Heavier = more moisture = fresher. Avoid pre-peeled if you can — whole bulbs last 10x longer.
How to Store
Whole bulbs: cool, dry, dark place with airflow (NOT the fridge, NOT sealed in plastic). Mesh bag or open bowl on the counter. Individual cloves once separated last about a week.
Shelf life: Whole bulb: 3-5 months. Separated cloves: 7-10 days. Minced: 1 day (or buy the jar version which lasts months refrigerated).
Prepping Tips
Smash with the flat of a knife to peel quickly. Mince by rocking a chef's knife. For paste: sprinkle salt on minced garlic and scrape with knife blade. Let minced garlic sit 10 min before cooking — activates allicin (the good stuff).
Substitutions
Garlic powder
1/8 tsp per cloveDifferent texture, works in dry rubs and dressings
Minced garlic (jar)
1/2 tsp per cloveConvenient but milder flavor than fresh
Garlic scapes
2 scapes per cloveMilder, slightly grassy — great grilled
Common Uses
Frequently Asked Questions
How long does garlic last?
A whole unbroken bulb lasts 3-5 months in a cool, dry, dark spot. Once you break cloves off, use within 7-10 days. Minced fresh garlic: use same day.
Can you use garlic powder instead of fresh garlic?
Yes, but it's not 1:1. Use 1/8 teaspoon garlic powder per clove of fresh garlic. The flavor is more muted and doesn't have the same bite.
Why does garlic turn green sometimes?
Acid (like lemon juice or vinegar) reacts with sulfur compounds in garlic, turning it blue-green. It's harmless and safe to eat — just looks weird.
Nutrition
Per 1 clove (3g)
Key Nutrients