Stock up on local garlic

15 September, 2014

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:

Pesto Sauce with Arugula

Originally published in the Journal de Montréal on September 13, 2014.


The following two tabs change content below.


Cinzia Cuneo

Cinzia Cuneo, founder of, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!

Leave a Reply

Your email address will not be published. Required fields are marked *

Our weekly newsletter includes:

  • Recipes, tips and advice on healthy eating
  • Occasional promotions on products & services from SOSCuisine and some trusted partners
  • Occasional invitations to help scientific research by answering surveys or participating in studies
  • Your email address will never be shared without your permission and you may unsubscribe at any time.
SOSCuisine, 3470 Stanley, Suite 1605, Montreal, QC, H3A 1R9, Canada.