Why Every Kitchen Needs Garlic
Garlic is a must-have ingredient in any kitchen, but if you’re buying it from the store, you might not be getting the quality you expect. Did you know that...75%-80% of the garlic in grocery stores is imported from China? Studies have tested to find this imported garlic may be contaminated with heavy metals like lead due to less strict regulations and soil contamination. It is also shown that the garlic is treated with bleach and bromide and can be grown using human waste as the fertilizer. To avoid these risks, growing your own or sourcing from trusted organic suppliers is the best way to ensure safe, high-quality garlic.
(* for more information, see link in footnote)
Garlic brings more than just flavor to a dish; it's a wellness staple that deserves a permanent spot in every pantry. Known for its potent antibacterial, antiviral, and antifungal properties, garlic has been relied upon for centuries to boost immunity and overall health. Its unique compound, allicin, has shown benefits for heart health, blood pressure, and even cholesterol. Whether you’re adding it to soups, sauces, marinades, or roasted vegetables, garlic brings both a rich depth of flavor and a natural boost to your health. Whole garlic bulbs retain their freshness and potency best, so they’re preferable to pre-chopped or processed options from the store.
Choosing the right type of garlic
Choosing the right type of garlic to grow depends on your climate, taste preference, and intended use, particularly if you're interested in its medicinal properties.
There are two main categories: hardneck and softneck.
Hardneck garlic varieties, such as Rocambole, Purple Stripe, and Porcelain, thrive in colder climates and produce a flowering stalk called a “scape,” which can be harvested for its unique flavor and added health benefits. Hardneck garlic is renowned for its bold flavor and medicinal properties, including potent antibacterial, antiviral, and antifungal effects, thanks to the high levels of allicin it contains. While these varieties typically have a shorter storage life, they offer robust health benefits that make them a favorite among those looking to enhance their wellness.
On the other hand, softneck garlic varieties, like Artichoke and Silverskin, flourish in milder climates and generally store longer, sometimes up to a year. Softnecks don’t produce scapes, but they contain a range of beneficial compounds that support immunity and cardiovascular health. They have smaller, more tightly packed cloves, making them ideal for braiding and bulk storage.
Now that we've covered the different types of garlic and its powerful medicinal benefits, here’s an easy recipe to keep on hand as a go-to remedy when sickness starts to lurk.
Fermented Garlic Honey
Fermented garlic honey is a simple and powerful remedy with natural immune-boosting, antimicrobial, and anti-inflammatory properties. Plus, it’s deliciously sweet and savory—perfect for adding a boost of flavor and wellness to your meals.
Benefits of Fermented Garlic Honey:
Immune Support: Garlic and honey’s combined antiviral and antibacterial properties make this remedy a powerful immune booster.
Respiratory Health: The honey and garlic combination helps soothe sore throats, calm coughs, and reduce congestion.
Digestive Health: Fermentation introduces beneficial bacteria, which may support gut health and aid digestion.
Anti-Inflammatory: Both garlic and honey are known for their anti-inflammatory effects, which can help reduce inflammation throughout the body.
Ingredients:
1 cup raw garlic cloves, peeled
1 cup raw, local honey (enough to fully submerge the garlic)
Instructions:
Prepare the Garlic: Lightly crush each garlic clove with the flat side of a knife to release the juices and activate allicin, garlic’s beneficial compound. Let the cloves sit for 10 minutes after crushing to maximize this effect.
Combine Garlic and Honey: Place the crushed garlic cloves into a clean, dry jar. Pour honey over the garlic until fully covered, leaving about 1 inch of space at the top for expansion during fermentation.
Begin Fermentation: Secure the lid loosely to allow gases to escape or use a fermenting lid. Place the jar in a cool, dark spot. Open the lid daily to release any built-up gases, then reseal.
Monitor and Stir: After a few days, you’ll notice small bubbles forming—signs of active fermentation. Gently stir or tip the jar every few days to ensure the garlic stays coated in honey.
Ferment for 1-4 Weeks: Continue for 1-4 weeks, until the honey becomes thinner, and the garlic softens. Taste periodically; the garlic should develop a mellow, sweet flavor, and the honey will gain a slight tang.
Storage: Once fermented to your liking, tighten the lid and store in a cool, dark place. Fermented garlic honey can be stored for months or longer, thanks to honey’s natural preservative properties.
How to Use:
Take a spoonful daily during cold and flu season for an immune boost.
Add the honey to salad dressings, drizzle over roasted vegetables, or stir into tea.
The garlic cloves can be eaten alone or added to recipes where you want a hint of sweet garlic flavor.
Planting Garlic at Home
Fall is the ideal time to plant garlic, which will give you a mid-summer harvest. It has taken me a couple of years to build up my garlic stock for planting, but now I plant our yearly supply of 500 cloves—enough to last us through the year and to save some for next season’s planting. When planting, I select the largest, healthiest bulbs, separate them into cloves, and plant each clove about 6 inches apart, pointy tip up, about 2 inches deep with just the tip visible in the soil. It is very important to then cover them with a thick layer of mulch to protect them through the winter, either hay or leaves are a great source to use. By spring, they’ll sprout and grow, with harvest season arriving around July.
Harvesting Garlic Scapes
As garlic nears maturity, it sends up a stalk called a scape, which is its attempt to flower and make its seed for the next generation. Removing these scapes allows the plant to focus its energy on the bulb, resulting in larger garlic heads. These scapes are a delicious bonus crop that can be used in salads, sautés, or even as an onion substitute. One of my favorite ways to preserve them is by making garlic scape pesto, which I freeze in small scoops and use throughout the year. It’s perfect for baking on top of chicken or stirring into pasta dishes.
Garlic Scape Pesto Recipe
Ingredients:
1 cup garlic scapes, cut into 1-inch pieces
1/2 cup fresh basil leaves
1/3 cup cashews
1/2 cup olive oil
1/2 cup grated Parmesan cheese
1/2 teaspoon lemon juice
Instructions:
In a food processor, combine garlic scapes, basil leaves, and cashews. Pulse until roughly chopped.
Gradually add olive oil while processing until smooth and creamy.
Add grated Parmesan and lemon juice, processing until well combined.
Scoop the pesto into small balls (like cookie dough) and place on a parchment-lined baking sheet.
Freeze until solid, then transfer to a freezer-safe bag for storage.
Tip: Use these pesto balls to add a burst of flavor to pasta, roasted veggies, or spread onto chicken before baking!
Another one of my super easy and yummy way to preserve these is by making scape butter!
Scape butter
To make this, put a handful in the food processor and process to very small and minced, then add a stick of cold butter and process until smooth. Place in small easy to use containers and keep one in the refrigerator for daily use. The rest put in the freezer and take out when you need a new one.
This is so good!! It is great on potatoes, to make a garlic toast, on top of a grilled steak, bagel… even popcorn!
Another great way to utilize them is to infuse the scapes in a vinegar that you would normally use to make your salad dressing. The mild garlic flavor gives such a great base to your next homemade salad dressing!
Harvesting and Curing Garlic
The timing of your garlic harvest makes all the difference in its storage life. When the first bottom leaf of the garlic plants starts to dry and brown, it’s a sign that the bulb is mature. Here is an interesting thing that I learned if you want to know the "why" of harvesting as soon as the bottom leaf dies. Each leaf up the stem, is a layer of wrapper around the bulb, like an onion. If you wait until all of the leaves have died, underground, the corresponding wrapper is starting to shrink and breakdown around the bulb. This exposes the individual cloves and reducing its shelf life.
After harvesting, I hang or lay the garlic out to cure in a well-ventilated area. Once the tops are completely dry, I trim them off leaving just a couple of inches above the bulb and trim off any long root hairs. They are then ready to store the bulbs for winter use. The best environment for storing fresh, cured garlic is a cool, dark, and well-ventilated space. Ideally, garlic should be kept at a temperature between 60-65°F (15-18°C) with low humidity, around 60-70%. High humidity can cause mold or sprouting, while temperatures too low, like those in the refrigerator, can stimulate sprouting. A pantry, cellar, or a paper bag in a cool, dry cabinet are good options. Avoid sealing garlic in plastic, as it needs airflow to stay dry and fresh over time.
Don't forget to save your "seed" from year to year making your garlic crop a perpetual harvest. Growing your own garlic not only provides peace of mind, knowing it’s free from contaminants, but also ensures a steady, reliable supply year-round. Once you try homegrown garlic, you’ll never want to go back to store-bought again!
*A US senator has called for a government investigation into the impact on national security of garlic imports from China. Read letter submitted by Senator Rick Scott HERE.
Comments