Fresh garlic, also known as “wet” or “green” garlic, is a flavorful ingredient characterized by a milder flavor and a juicier, more succulent texture compared to its dried counterpart. It’s harvested and sent to market before fully drying, resulting in a thicker, more leathery outer skin. The cloves also lack the dry, papery membranes that separate them in dried garlic.
Appearance:
Outer Skin: Thicker, more leathery, and may have a green or purple tinge.
Cloves: Less papery, more succulent, and may have a slightly slimy texture.
Bulb: Firm and plump, with the roots still attached.
Overall: The garlic may have a slightly greenish hue, especially towards the top of the bulb.
Flavor and Aroma:
Flavor: Mild and less pungent than dried garlic, making it a good option for cooking and eating raw.
Aroma: Aromatically rich and succulent, offering a more gentle garlic flavor.
Use in Cooking:
Fresh garlic can be roasted whole (in its skin) and eaten like a root vegetable.
Its raw juice can be used in sauces, dressings, and other dishes.
It can be added to soups, stews, or sautéed dishes.
