Garlic

---

The cornerstone of savory dishes around the globe.

Store heads of cured (dry, papery skin) garlic in a cool & dry place for up to 6 months. Once you remove a clove, you should use the whole head within a week or so.

The smell of sizzling or roasting garlic is enough to get most peoples' mouths watering in an instant. Aromatic spices, ginger, turmeric, and cumin all pair beautifully with this allium. It can also seriously elevate plain grains like pasta or crusty bread.