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Although garlic is considered today as a vegetable, it is sometimes referred to as a living herb. For thousands of years it has had an honorable place among medicinal plants. There is a myriad of information on its many uses.
Garlic is easily stored and has a long shelf life. Using it raw or lightly cooked gives you the greatest health benefit. Garlic is extremely versatile and is consumed in many different ways.
Plan ahead so that you can crush, chop, or cut your garlic to let it sit for 15 minutes or more before use to activate the enzymes that turn into allicin. This will give you the best flavor and aroma.
Do not refrigerate fresh garlic. It’s flavor will diminish and refrigeration will make it susceptible to mold. Garlic needs air. Store it in a garlic keeper, mesh wire basket or mesh bag, away from bright light. When properly stored it will last several months.