Any well-stocked kitchen needs a few heads of garlic. What recipe doesn't start with mincing a clove or two? Pasta, vegetables, and even bread would be bland and boring without it. So accidentally buying a dud at the grocery store is not an option. Thankfully, Simon Richard, the Produce Buyer for Bi-Rite Market in San Francisco clued us in on garlic buying and storing tips:
How to Buy
Despite the seemingly endless supply at the supermarket, there is actually a season for garlic. Simon says, "Local fresh garlic season runs from mid-summer through early fall. At other times of the year, the garlic you see in the store is probably coming out of storage." If possible, Simon recommends buying local: "It will be fresher when it reaches the store than crops that have traveled extensively."
But garlic is an ingredient used year round, so regardless of when you buy it, try to pick the freshest head possible. "Pick the bulb up and give it a light squeeze to be sure none of the outside cloves are too soft or dry. It should feel firm and not hollow or dehydrated," says Simon. Also keep an eye out for sprouting, which is another indicator that the garlic is old. "Try to select bulbs that don’t have the sprouts forming," says Simon.
How to Store
"Keeping your garlic cool and dry is imperative, so avoid moisture and do not refrigerate it," says Simon. Moisture can cause the cloves to develop mold and therefore rot. Simon notes, "You can leave it on your counter with other dry produce such as onions, or keep it in a paper bag in a dark cabinet. It’s ideal to use your garlic bulb within 7 to 10 days after you buy it, but if properly dried, garlic can last a long time."
Sometimes garlic will start to sprout once you bring it home. Don't fret: the sprouts are not harmful to eat, but can easily be removed with a paring knife.
