DID YOU KNOW?
California produces over 90% of the nation’s garlic with most of it being grown in the Central Valley.
Varieties
California Early, California Late and Silver White are Valley favorites.
Prep Tips
Roast whole heads until tender, mince raw for maximum flavor or stir fry with vegetables.
Nutrition
Contains allicin, a powerful compound for heart health. Supports immune function and reduces inflammation.
Cultivation
Garlic thrives in California’s Central Valley due to its warm, dry climate and well-draining soil, ideal for growing this hearty crop. Garlic is typically planted in the fall, as cloves need cooler winter temperatures to establish strong roots. By spring, the plants begin to sprout and grow through early summer when they are harvested, resulting in robust bulbs with firm cloves.
Where to Buy
California-grown garlic is available year-round, but peak season for fresh harvest is late spring through early summer, typically from May to July. Fresh garlic bulbs are ideal for cooking and can be found at farmers’ markets, grocery stores, and specialty shops. To select the best bulbs, look for ones that are firm, with tight, dry skin and no soft spots or sprouting, which indicate freshness and longevity.
Nutritional Value
Garlic is nutrient-packed, low in calories, and rich in vitamins C and B6, manganese, and selenium. It contains unique compounds like allicin, known for its antioxidant and anti-inflammatory benefits, which may support heart health and immune function. A small clove of garlic provides just 5 calories and a significant health boost.
How to Store
Store garlic in a cool, dry place with good air circulation to keep it fresh for several months. Avoid refrigerating whole bulbs, as this can cause sprouting and spoilage. Once peeled, refrigerate in a sealed container and use within a week. For long-term storage, peeled garlic can also be frozen, preserving its flavor and texture.