2 Pound Fresh Organic Garlic USA Finest.-standard shipping included.




2 Pounds per order of either brand we have in stock.
Product of USA

The Secret to Keep Your Garlic Fresh Longer:
Keep garlic cloves fresh and flavorful for longer with these 5 tricks:

Keep garlic in a cool, dry place
Your best bet is to leave the garlic heads in a cool dry place or in the fridge and use as needed. If using the refrigerator, store them in a zip plastic bag and put in the crisper to avoid unwanted smells.

Avoid direct sunlight
Direct sun accelerates the spoiling of garlic and heat helps the awful smell develop. Toss whole unpeeled heads of garlic in a wire basket hanging in a corner of your kitchen or pantry, out of direct sunlight, and they will keep really well. This is the way our ancestors use to store garlic! Sometimes at farmers markets you can find whole braids of garlic that you can hang right away.

Favor good air circulation
Keep garlic cloves in unpeeled head form in a well ventilated terra cotta garlic cellar at room temperature is ideal for wicking away moisture and keeping it away from your garlic bulbs. Storing garlic in a basket in a dry, dark area with plenty of air circulation is ideal.

Plant the sprouting cloves!
No need to throw them away! Use the unsprouted cloves for cooking and plant the sprouting ones in a large container in your backyard, next to your herbs garden. You’ll get some of your best garlic this way!

Freeze it
Buy a whole bunch of garlic, peel the cloves, put them in a ziplok bag, and toss the bag in the freezer. When you need a clove or two, just take them out and use them. Thawed garlic is mushier than fresh, but it still tastes fine and is easy to use in a lot of different applications — soups, stews, spreads, dips…

Garlic (Allium sativum) doesn’t grow from seed but from the cloves, or segments, of its edible bulb. … Garlic can sprout prematurely if it isn’t stored at the correct temperature.Garlic develops a stronger, sharper flavor and a green germ forms in the center of each clove. Eventually these sprouts make their way through the head of the bulb. This doesn’t mean the garlic has gone bad; it’s fine to use until it becomes mushy and brown. Proper storage ensures bulbs don’t sprout. Garlic should be stored in a cool, dark place, dry spot. The moisture of the refrigerator will speed up the process. But before throwing away old garlic from your pantry, think twice… “Sprouted” garlic bulbs with bright green shoots emerging from the cloves — is considered to be past its prime and usually ends up in the garbage can. But scientists are reporting in the ACS’ Journal of Agricultural and Food Chemistry that this type of garlic has even more heart-healthy antioxidant activity than its fresher counterparts.They found that garlic sprouted for five days had higher antioxidant activity than fresher, younger bulbs, and it had different metabolites, suggesting that it also makes different substances. Extracts from this garlic even protected cells in a laboratory dish from certain types of damage. “Therefore, sprouting may be a useful way to improve the antioxidant potential of garlic,” they conclude.
If garlic begins to sprout, it’s still okay to use, but it may have a milder flavor, just remove the tough, green sprout.


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