Available all year round.
Storage and Handling
Store in a cool, dark place and avoid keeping in plastic or cling wrap. Handle all fresh produce with care and wash before eating.
Throughout history garlic has been the topic of many old wives' tales and folklores, from keeping vampires away to curing various ailments. There is some truth in these, as recent research has shown that the entire onion family, particularly garlic, does have some properties that destroy bacteria and protect against heart disease. Garlic has been cultivated in Central Asia for thousands of years. As early as 2000 BC, the Chinese were using it in their cooking.
- Garlic is a member of the onion family that also includes chives, shallots, spring onions and leeks
- The most common varieties of garlic contain 10 cloves (or segments) with white skin on them
- Other varieties have pink or purple skin and larger cloves
- As a rule, the smaller the clove, the stronger the taste
- Plant in late autumn to mid-winter
- Plant in a semi-sheltered/sunny spot
You will find the full Nutrition Information Panel on the New Zealand Food Composition Data website. This website is owned jointly by Plant & Food Research and the Manatū Hauora Ministry of Health. This website holds the most comprehensive collection of high-quality nutrient data for New Zealand foods. The Database is managed and maintained by dedicated Plant & Food Research staff.