Why Garlic?

Although garlic is a vegetable, it is sometimes referred to as a living herb. Garlic has been around for thousands of years and always had an honorable place among medicinal plants. Wherever you look, you can find books and other information on its many uses.

Garlic is easily stored and has a long shelf life. Using garlic raw or lightly cooked gives you the greatest health benefit. Garlic is extremely versatile and is consumed in many different ways.

Plan ahead so you can cut, crush, or chop your garlic and let it sit for 15 minutes or more before using it to activate the enzymes that turn into allicin. This provides the most flavor and aroma.

There are many medicinal qualities of garlic, such as:

lowers bad cholesterol (LDL) and regulates good (HDL) cholesterol
helps to build the immune system
works to dispose of fat in meals
powerful natural antibiotic
helps rid the body of toxins, heavy metals and radiation damage
recognized as having anti-inflammatory properties
fights bacteria, fungi, viruses, protozoa and parasites
known for anti-bacterial properties

Note: Do not refrigerate fresh garlic – it’s flavor will diminish and refrigeration makes it susceptible to mold. Garlic needs air – you can store it in a mesh bag, a wire-mesh basket or a garlic keeper, away from strong light. When stored properly, garlic will last for several months.

Local Garlic vs Imported Garlic?

The majority of garlic found in retail and commercial groceries is imported from China. Charges against Chinese garlic included:

Use of sewage to fertilize the soil in garlic farms;
Presence of nematodes, fungus, and other agricultural pests in the bulbs, which contaminate soil where cloves taken from them are planted, as in home gardens. Importing countries therefore mandated…
Fumigation with the toxic, ozone-depleting pesticide, methyl bromide, upon arrival at the importing country;
The use of chlorine to bleach the bulbs an attractive white color;
Use of chemicals to prevent the vegetable from sprouting during the months of travel from China to the importing country.
American garlic farmers argued that their prices were high compared to the Chinese because they paid fair wages and gave workers benefits, while Chinese producers have a dependable source of cheap labor too ignorant to demand basic rights.

Our question is, has any of that changed? The fat, white bulbs with all the stringy roots cut away, packaged in plastic mesh bags, are still in markets everywhere. Before you reach for that convenient little bundle, ask yourself if you’re easy in mind, eating and serving that garlic. Isn’t it worth the time to buy locally grown?

See more at: http://www.greenprophet.com/2010/03/how-green-is-your-garlic/#sthash.DbsRRrNd.dpuf

There is also a difference between commercial garlic and garlic straight from a farm. You will notice a stronger flavor and a longer kitchen life with our garlics. You are guaranteed our bulbs haven’t been handled and re-handled. Orders are filled straight from the farm.