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Garlic is a species of onion that is native to central Asia. It is widely used in cuisines all over the world for its pungent flavor. The most commonly used part of the plant is the bulb, which is normally divided into fleshy sections called cloves. (Read more on Wikipedia.)

Garlic is a great source of manganese, vitamin B6, vitamin C, and selenium. It has been linked to numerous health benefits including lowering cholesterol and blood pressure and preventing heart disease and various types of cancer. *To get the most health benefits out of your garlic, let it sit for 5 to 10 minutes after chopping/crushing. (Read more on World's Healthiest Foods.)



Garlic stored under optimum conditions in a dark, cool, dry place with plenty of ventilation will last from several weeks to one year. Ideally, try to use fresh garlic within a few weeks and do not refrigerate it unless the garlic has been peeled or chopped.

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