Young garlic is available at the farmers market during the summer months. This purple hue garlic is rarer to find then the regular garlic at your local supermarket. Both can be used interchangeable in your cooking, They do however need to be stored differently.
Young garlic needs to be refrigerated as it’s young and fresh. Place it in a small dish but make sure not to cover it. This garlic has a mild flavour and is excellent used in salad dressings and dips.
Most people think that regular garlic needs to be stored in the refrigerator but that is the worst place for it. The cold temperature spoils the taste as well as the texture of the garlic cloves.
Garlic is best stored in a cool, dry place. I store mine in a wicker basket in my kitchen cabinet. You can also use a mesh or wire basket, anything that allows air to circulate. Don’t store garlic in an air tight container or in plastic. Keeping the garlic away from sunlight will prevent it from sprouting. Garlic will keep for at least 1 month at room temperature or 5 to 10 days if the cloves are broken from the garlic bulb.
If you notice the garlic has a green sprout through the centre then its time to discard it.