Garlic, Black, Local, Organic

Common garlic will keep between one to four months, depending on the specific variety, when stored in a cool and dry place.

Common garlic can be consumed in both raw or cooked applications. Raw garlic tends to have a stronger flavor than cooked; and crushing, chopping, pressing or pureeing garlic releases even more of its oils providing a sharper, more assertive flavor than slicing or leaving it whole. Common garlic can be used in any dish that calls for garlic such as garlic chicken, spaghetti Bolognese, potato soup, to stews, but it also does especially well as the central flavor in marinades, dressings, sauces, and salts. Roasting garlic will enhance its flavor and add a subtle sweetness. Pair Common garlic with acidic fruits and vegetables such as tomatoes, tomatillos, and citrus, meats such as poultry, beef, pork and seafood, herbs like basil, thyme, and oregano, and other vegetables such as artichokes, snap peas, broccoli, asparagus, and Brussel sprouts.

Garlic is an excellent source of manganese, vitamin B6, and allicin, which is the enzyme responsible the well-known aroma and flavor of garlic but also for its anti-viral properties.
black garlic is great for your health—it’s loaded with nearly twice as many antioxidants as raw garlic. It also contains S-Allycysteine.