April 19 is National Garlic Day. In our house, every day is a celebration of garlic. John’s dad grows garlic at his home, and we love to get braids of garlic from him to add to all our dishes. In the spirit of the month, I would shave a few facts and hacks.
- Gilroy, CA is known as the Garlic Captial of the World due to the amount of garlic grown there and their annual Garlic Festival.
- Garlic requires nine months to grow with harvest season running from late June to early September.
- April 19 is National Garlic Day
- People eat approximately 2 pounds of garlic each year which comes out to about 302 cloves.
- There are more than 300 varieties of garlic grown worldwide.
- You can easily peel a clove by hitting it with the side of your knife.
- Peel multiple cloves by putting them in a container and shaking until the skin comes off.
- The smaller you cut garlic, the stronger the flavor.
- When purchasing garlic, look for plug and firm bulbs with tight skin. Stay away from any that are soft or shriveled.
- You can freeze fresh garlic as a whole, unpeeled head or you can peel cloves, puree them, and mix with two parts oil to 1 part garlic. We like to put them in old ice cube trays to freeze into single servings.
- If you can find them at your Farmer’s Market or through your CSA, take advantage of Garlic Scapes. They are the flower bud of the garlic plant, and they make the best pesto. We especially love to put that pesto on a grilled steak or chicken breast. Check out some other great uses for scapes as well as the pesto recipe we use.
These are just a few good reasons to celebrate garlic in your kitchen today and every day.