Garlic, affectionately referred to as the stinking rose, is one of the oldest cultivated plants in history. Long before there were vampire slayers, garlic was used by ancient Egyptians for sacred practices - like placing cloves in Pharoahs’s tombs - as well as for medicinal purposes -as cloves were given to slaves to increase endurance as strength.

Today garlic is mostly used for its pungent flavor, although it is still employed for its healing properties as well. As a member of the lily family, along with leeks, onions, and chives, garlic is used to boost the aromatic quality of a dish. It grows as a bulb, which is further divided into cloves. When it is harvested, the bulb is covered in a flaky, white skin that must be removed before cooking.

Garlic can be divided into two main categories - soft neck and stiff neck. Soft neck varieties are more commercially available because they require less labor, store better, and have higher yields. But stiff neck varieties, thought to be closer to their wild ancestor, have more flavor.

In early spring, stiff neck varieties of garlic send up flower stalks known as scapes. To send the plant’s energy into bulbing instead of flowering, scapes must be clipped and are sometimes sold at market. Elegant and delicious vegetables, the texture of scapes is something like green beans, but they have a mild and pleasant garlic flavor that chefs and home cooks are growing fonder of every year.

In Season

January, February, March, April, May, June, July, August, September, October, November, December

Recipes with Garlic

Basil and Garlic Cucumber Salad

Evan Bloom and Leo Beckerman, Wise Sons Jewish Delicatessen

Garlicky White Bean and Spinach Soup

Sarah Henkin, CUESA’s Market Chef

Pasta with Pesto, Potatoes and Green Beans

Joyce Goldstein, chef and author

Spicy Carrots

Sherri Brooks Vinton, author of Put ‘em Up (Storey Publishing, 2010)

Articles about Garlic

July 18, 2014

Meet Marcy

CUESA is excited to welcome our new executive director, Marcy Coburn! Find out what inspires her work.

July 11, 2014

Farm Tripping

Summer is prime time for agritourism. Here’s our list of local U-picks, tours, and other farm fun.

July 09, 2014

A Fond Farewell from Critical Edge Knife Sharpening

Bob Kattenburg retires after 19 years as the Ferry Plaza Farmers Market’s knife sharpener.

July 04, 2014

On the Farm at Marin Roots

Take a behind-the-scenes look at organic veggie growing with the young farmers at Marin Roots Farm.

July 02, 2014

Volunteer of the Month: Rafael Zuniga

Rafael’s passion for good food stems from his work with children and youth.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »