Fresh Garlic

It's mainly available dried, but fresh (also known as 'wet' or 'green') garlic, which has a mild flavour, can also be found in some stores in season.Dried garlic is sold either loose, in bunches or plaited into strings; generally speaking, the smaller the bulb, the stronger the flavour. Solo garlic (just one large clove) and the large-bulbed elephant garlic are also available, though the latter is, in fact, more closely related to the leek, and has a very mild flavour and soft texture. Dried is available all year round. Fresh garlic is in season from July to the start of October. You could try growing your own, too.Using your fingers, divide the whole bulb into individual cloves (if you don't want to use the whole bulb, just pull away the number of cloves you need and leave the rest of the bulb intact, as it will last longer that way). Remove any green shoots, as they taste bitter. For crushed garlic, either use a garlic press (you don't have to remove the skin) or lay the blade of a large knife on top of the clove and press it down hard with the heel of your hand. Then remove the skin. If you'd like to break it down even further, sprinkle with some salt and crush it again. For chopped garlic, peel the skin off, then slice. You can then remove the skin. If any of the cloves have small green shoots, remove them before chopping, as they taste bitter. Yellow Onions Red Onions White Onions