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Garlic, the pungent bulb used both raw and cooked as a flavoring ingredient, is composed of numerous small cloves covered in a papery outer skin. It is used as a savory seasoning for almost every course of a meal. Aromatic and almost bitter when raw, garlic becomes delicate and sweet when cooked. It is best purchased as a whole head of dry garlic. Individual cloves can be separated from the head and peeled as needed. Look for fresh garlic heads that are plump and firm; do not purchase more than you will use in 1 or 2 weeks. Store heads of garlic in a cool, dark, dry place.
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