Season: June to November
Description: Garlic is very low in saturated fat, cholesterol and sodium. It is also a good source of calcium, phosphorus and selenium and magnesium, and a very good source of vitamins C and B6.
Vitamins: Vitamin B6, Vitamin C, Calcium, Iron, Manganese, Phosphorus, Selenium
Selection: Garlic heads that are firm to the touch, with no nicks or soft cloves. Dark, powdery patches under the skin indicate a common mold which will eventually spoil the flesh.
Storing: Unpeeled heads of garlic in an open container in a cool, dry place away from other foods. Do not refrigerate or freeze unpeeled garlic. Properly stored garlic can keep up to 3 months.
Preparation: To peel a garlic clove, place it on a cutting board on its side and gently press down quickly with the flat side of a butcher knife. The skin should then easily peel off. As garlic ages, it shrivels inside the skin, making it easier to peel. To peel large amounts of garlic, try cooking whole bulbs at 300 degrees F until the cloves open, then peel.
Serving: To roast, wrap garlic in aluminum foil and roast for 30 to 45 minutes at 350 F. Spread roasted garlic like butter on bread.