With about 80% of world production, China is by far garlic’s largest producer.
We do have local producers, that cannot compete on price, obviously, but their garlic is much tastier, juicier and easier to digest than the imported variety.
It is also much healthier, since very little or no pesticide is used in the cultivation. It is also exempted from anti-germination treatment.
So, if you like it, now it’s the time to stock up and keep all year long. Select intact and firm bulbs and store them in brown paper bags in a cool, dry place or hang them in braids in your kitchen. You’ll be able to keep away vampires, zombies and even the devil 🙂
Try some of our receipes that feature garlic:
Originally published in the Journal de Montréal on September 13, 2014.