Garlic
Whole garlic is identified by its large papery white bulbs. The bulbs will be made up of large, plump, cloves attached to a single stem and root section. Certain varieties will exhibit a purple tinge to the outside skins along the stem end. Bulbs should be from 2” to 2.5” in diameter.

Storage
» Store immediately in the walk-in cooler. Chilling injury can occur (shriveling and flavor loss) from storing garlic past 14 days in the walk-in.
»Garlic odor is easily transferred. Keep garlic away from products such as dairy that will absorb its odour.
» Store in the original sealed carton away from the drafts from the cooler fan. Keep away from moisture and protect against high humidity conditions to prevent molding.
» Garlic is not susceptible to ethylene gas damage.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Handle the case carefully. Do not drop. Garlic bulbs can be easily broken.
» Avoid placing the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.

Preparation
» Prepare daily as needed. Try not to use product from the previous day.
» After peeling, rinse thoroughly.
» Remove or cut away shriveled or soft cloves.
» Store prepared product in refridgerator.