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Fresh garlic consists of several cloves that can be individually separated from their paper-thin white peel. Each clove of garlic is also encased in its own individual wrapper, often multi-layered depending upon variety. Whole garlic has a very mild allium scent. Once cloves are crushed or pressed, enzyme compounds are released, producing a sulfur based molecule known as allicin, which is responsible for giving garlic its renowned pungent aroma and flavor.
Garlic is available year-round.