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Garlic (Allium sativum) is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive,and Chinese onion.
Garlic is native to Central Asia and northeastern Iran, and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians, and has been used both as a food flavoring and as a traditional medicine.
High quality garlic bulbs are clean, white (or other colours typical of the variety), and well cured (dried neck and outer skins). The cloves should be firm to the touch. Outer cloves of bulbs are easily damaged during mechanical harvest and these damaged areas discolour and decay during storage. Curing garlic is the process by which the outer leaf sheaths and neck tissue of the bulb are dried. Warm temperatures, low RH, and good airflow are conditions needed for efficient curing.