Plant Characteristics

Garlic is a vegetable (Allium sativum) that belongs to the Allium class of bulb-shaped plants, which also includes onions, chives, leeks, and scallions.  Garlic comes in the form of a bulb segmented into cloves, which is suitable for cooking or raw consumption.

Nutrition

Garlic can help maintain normal cholesterol levels, has anti-fungal properties, and is full of antioxidants.  Research indicates that garlic has anti-bacterial compounds, helping to fight infection by clearing away toxins and germs.  Garlic consumption enhances the activity of white blood cells and T-helper cells, which are integral to a robust immune response.  Fresh garlic also has been shown to have anti-viral properties. One study found that people who began to eat garlic regularly were able to reduce their sick days significantly.  Garlic can be used to prevent or treat high blood pressure, high cholesterol, hardening of the arteries, some cancers, and fungal infections. 

Sourced from:  http://www.wholeliving.com/article/power-foods-garlic;  http://www.doctoroz.com/question?query=garlic

Garlic should be stored at room temperature in an uncovered container in a cool, dark place.  Depending upon its age and variety, whole garlic bulbs will keep fresh from two weeks to two months. Inspect the bulb frequently and remove any cloves that appear to be dried out or moldy.

Canning

For more information on how to can garlic in oil go to:  http://www.uga.edu/nchfp/how/freeze/garlic_oil.html

Long-Term Storage

Garlic when stored at 32f and 65-70% humidity will keep for 6-7 mths.

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