Garlic
Allium sativum · Allium
2 varietiesTop 10 pairings
A pungent, sulfurous bulb whose papery skin hides a cluster of cloves. Raw, it is fiercely hot and acrid; cooked, it turns mellow and sweetly nutty. Few aromatics on Earth are as universal.
Picking a good onedrag
Hard and dormantSprouted and hollow
PrimeBuy itAnything: sofrito, roasting, confit, long braises.
SqueezeFirm; cloves fill the skin
Neck & skinSkins whole and papery
SproutNeck firm, tips still ivory
SmellFaint, clean allium
What you get from one
87%
Edible part
3 g a clove · skin and root off
3.4 g
Weight each
each one