Garlic is a species in the onion family Alliaceae. The bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. The leaves, stems, and flowers on the head are also edible and are most often consumed while immature and still tender. The papery, protective layers of "skin" over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable.
Cardiovascular Benefits I Anti-Inflammatory I Antibacterial and Antiviral Benefits I Cancer Prevention I Iron Metabolism I
Size is often not an indication of quality | Store fresh garlic in either an uncovered or a loosely covered container in a cool, dark place away from exposure to heat and sunlight | It is not necessary to refrigerate garlic | Tip-Add garlic to sauces and soups