Garlic

Fresh garlic is the entire, unprocessed bulb (or "head") of the garlic plant, commonly used as an aromatic base in cooking. It features a potent, pungent flavor that is far more vibrant and sharp than pre-minced or jarred garlic, thanks to the compound allicin which develops when the cloves are crushed or chopped. Freshly crushed raw garlic retains maximum allicin, which is believed to carry potent antibacterial, antiviral, and antioxidant properties. Fresh/Uncured Bulb: This is a fully grown bulb harvested later in the season but pulled straight from the ground without the standard 2–4 week drying process. The cloves are moist and juicy, wrapped in thick, fleshy layers rather than the traditional dry, papery skins. Cured Garlic: Cured garlic is freshly harvested garlic that has been dried in a cool, well-ventilated space to extend its shelf life. This process allows the stalk to dry out and the skin to form a thick, protective papery layer. Cured garlic becomes shelf-stable and can last anywhere from 3 to 12 months, depending on the variety. Curing allows the bulb's sugars to develop, resulting in a more concentrated, classic, and mellow garlic flavor compared to the sharp "bite" of freshly dug garlic.