There are 450 varieties of garlic.
Garlic is one of the oldest food flavorings that as discovered more than 8 thousand years ago.
Garlic contains many trace minerals which are important for normal functioning of our metabolism. Among them are copper, iron, magnesium, germanium, zinc and selenium.
Garlic contains Vitamins A and C, fiber and various amino acids.
Garlic must be stored unpeeled in dark, cool, dry place, away from other foods. Unpeeled garlic refrigeration is not recommended.
100g if garlic will give you 95% of the recommended daily dose of Vitamin B6, 38% of Vitamin C, 80% of Manganese, and 18% of Calcium
Garlic is best-stored long-term when kept at a temperature between 35°F and 55°F in an environment with 40 percent to 60 percent humidity.
Storing garlic in a basement or root cellar at 60 degrees with 50 percent humidity is optimal for prolonged storage. However, you can also keep bulbs in a regularly air-conditioned or climate-controlled household.
Garlic needs to breathe, and it’s best to avoid storing your garlic in plastic bags or sealed containers that prevent airflow.
Storing your garlic in plastic bags can lead to mold, and while you want to avoid air restriction, too much air blowing on garlic bulbs will dehydrate them, dry them out, and decrease their storage life.
To avoid drying out your garlic, keep your bulbs away from dehumidifiers and direct, constant airflow in a space where the temperature is consistently cool.