In Season: August to November
Garlic can be eaten straight from the ground or dried. Most of the garlic we eat today is dried in order to preserve it. Garlic is the base for many, many dishes but can also be roasted whole or event just rubbed on a piece of toast. There are lots of different types of garlic. Get to know the different types - what you like about them and what grows best in this area.
Garlic should be stored in a dark, dry, well ventilated place at a cool room temperature. It will keep this way for several months.
Garlic is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Calcium, Phosphorus and Selenium, and a very good source of Vitamin C, Vitamin B6 and Manganese.