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Garlic

CSA Crop List

Garlic

OSGF

Plant Family: Amaryllidaceae

Latin Name: Allium sativum

Varieties We Grow: Elephant Garlic, Chesnok Red, Persian Star, Georgian Crystal, German Extra Hardy, Music, Nootka Rose, Rosewood

Storage: Once dried, garlic can store on the counter for 1 to 12 months depending on the variety. Typically, garlic stores well for 4 months. Both green garlic and garlic scapes store in the refrigerator for up to 1 week. 

Garlic was first domesticated at least 4000 years ago and quickly became a household name in the budding world of cultivated plants. Garlic is divided into ‘hardneck’ and ‘softneck’ varieties which indicate the way in which the cloves are attached to the main stem. At the BCCF, the only softneck variety we grow is the Nootka Rose. 

As a culinary ingredient, garlic is utilized for its capacity to add a spicy flare to the foods it flavors. Garlic aromatically enhances other ingredients in a dish and is very rarely consumed by itself. The most commonly consumed part of the plant also happens to be the most pungent: the bulb. The cloves can be simmered whole in olive oil to make garlic confit, can be left inside the bulb and roasted, or minced and sauteed with butter or oil to create a base for adding to other food. 

Before bulb maturation occurs, the leaves of the garlic plant can be harvested for use much like a leek. They can be added raw to salad or cooked into other dishes as a more mild garlic substitute. The stalk of the garlic flower, or scape, shoots up from its leaves mid-spring and must be pulled from the plant in order to achieve larger-yielding bulbs. Garlic scape pesto is one of the most popular ways to make use of the delicate stalks. 

Recipes