Garlic is a vegetable (Allium sativum) that belongs to the Allium class of bulb-shaped plants, which also includes onions, chives, leeks and scallions. Garlic is used for flavoring in cooking.


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Health Benefits

  • Provides intense flavor with no calorie add.

  • Thought to have antibiotic and antioxidant activity in the body.

  • Good source of vitamins C and B6.

How To:



Look for garlic sold loose, so you can choose a healthy, solid bulb. Garlic bulbs should be plump and compact with taut, unbroken skin. Avoid those with damp or soft spots. A heavy, firm bulb indicates that the garlic will be fresh and flavorful.



  1. Peel off papery layers.
  2. Peel away as many of the skins as possible and discard.
  3. Press into a tight garlic bulb with the palm of your hand.
  4. If cloves are tight and can't be easily pulled free, use the ball of your hand to press and roll the garlic against your cutting board to loosen the cloves.
  5. Peel the cloves. Slice off the end of the clove, where it was attached to the bulb.
  6. Place the clove beneath your chef's knife and strike the knife with your other hand; this will loosen skin.
  7. Remove and discard any skins.
  8. Chop the garlic. Finely chopped garlic releases more juices, which add flavor.


Garlic is best kept at room temperature in a dry, dark place that has plenty of air circulation. Light and moisture are garlic's worst enemies, as they both cause mold to grow.

Better For You Tip

Garlic is well-researched and associated with many positive health benefits, such as promoting a healthy cardiovascular system.