Much of the garlic in our supermarkets comes all the way from China. If possible, choose garlic grown closer to home.
Garlic will last for weeks if stored at room temperature, in a dry and dark place. Avoid putting cloves in the fridge. However, sliced garlic will need to be refrigerated. Make sure to contain it so as to avoid other foods taking on a garlic smell.
Garlic cloves can be frozen whole and peeled. If you have the time, it’ll freeze better if crushed and added to olive oil (or blended together). Freeze in an ice cube tray and add to cooking directly from the freezer.
Don’t throw out garlic just because it has started to sprout, it can still be used, sprout and all. Although not necessary, to avoid using the sprout, cut the clove lengthways and remove it before chopping.
Good to know!