Garlic Delivery or Pickup

Garlic belongs to the onion family of Allium, so it's no surprise that the onion, shallot, leek, and chive are Garlic's closest relatives. Garlic has family ties to the Welsh onion and Chinese onion as well. Garlic has been around for thousands of years, growing natively in Central Asia, Iran, and China. The word derives from Old English, meaning gar (spear) and leek, as in a spear-shaped leek.

The ancient Egyptians used garlic for food seasoning purposes and traditional medicine, and these uses continue to this day. Garlic production totals over 29 million tons, with China accounting for nearly 80% of the total.

Garlic grows easily both wild and in cultivation and can be grown wild year-round in mild climates. The perennial flowering garlic plant grows from a bulb beneath the ground. The tall stem stands straight and grows as tall as 3 feet. The plant produces pink or purple flowers from July through September. 

Garlic's distinctive fragrance is due to its bulb, which has a thin outer layer covering the inner clove. Each bulb can contain anywhere from 10-20 asymmetrically shaped cloves. Garlic's hardiness allows for it to be planted as far north as Alaska, as long as it's done correctly and placed at the proper depth in the ground. In colder climates, you should plant garlic cloves 1-2 months before the ground freezes, with the goal of only producing roots beneath the surface. Harvesting should take place from late spring through to the summer.

The flowers of the garlic plant get pollinated by bees, moths, butterflies, and insects. You can grow garlic plants close to one another as long as you leave enough space for the bulbs to grow out. Garlic thrives in loose, dry, well-drained earth with lots of sunlight. A single clove will grow into an entire bulb, though only the larger cloves are used. 

Various phytochemicals are responsible for garlic's sharp odor and hot flavor. These phytochemicals are released when cloves are either smashed or chopped, triggering the breakdown of compounds that contain sulfur in the clove.

Garlic's intense, fragrant smell creates a succulent taste when cooked in a variety of foods. From pastas to meats, vegetarian dishes to breads, its universal application makes it a central cooking ingredient. Besides being a flavor additive, there are recipes that place garlic in a central role, like garlic bread, croutons, salad dressings, and sauces.

When shopping for garlic, you generally see only whole bulbs. Your grocer sells the bulbs individually or in packages of three or more. The size of the bulb will determine the size and quantity of the garlic cloves within it. Those who love the taste of garlic will gravitate toward the larger cloves for the increased yield per clove. 

Each bulb should be firm and dry to the touch on the outside. The outer layer resembles that of the onion, which flakes and peels off easily. Too much flaking may indicate excessive dryness inside the cloves, an indication of its age. A softness to the touch, or a light, hollow feel when squeezing also means that the garlic is aged and should be avoided. 

Garlic stores for 1-2 months at room temperature and even longer in your refrigerator. Garlic cloves commonly begin to grow green shoots when they sit for long periods, but these shoots don't affect their flavor or freshness.

You can save time shopping for garlic by using the Instacart app. Simply select the number of garlic bulbs you want and add them to your cart. After checkout, an Instacart shopper will prepare your order. In as little as 2 hours, your order can be ready for in-store pick-up! Some orders will qualify for same-day delivery!