Fresh garlic is smaller in size than common white garlic and has a globular, tear-drop bulb that connects into a stem, also known as a neck, that may appear green when fresh and brown when dried. The outside of the bulb is covered in thin, white papery coatings that are flaky, dry, and brittle. When peeled away, there is another layer known as the clove skin that ranges in color from white to tan and is tightly adhered to the clove. fresh garlic contains many cloves and can develop up to twenty-five cloves in one bulb. The cloves are clustered together, forming multiple layers of slender and slightly flattened shapes, and the outer cloves are typically larger in size than the inner cloves. When raw, fresh garlic has a crisp texture with a sharp, pungent, and spicy flavor, and if crushed, it will emit a strong aroma. This flavor and aroma will lessen with cooking and will develop a mild, savory flavor.
fresh garlic can be consumed raw, thinly sliced and added to salads, or it can be chopped and mixed into sauces, dips, and spreads. The small bulbs are most popularly utilized in cooked applications and can be lightly saut?ed in olive oil as a base for vegetables, soups, stews, meats, and rice. Whole bulbs can also be roasted for a caramelized flavor. In fresh, garlic is incorporated into many traditional dishes such as ful, which is a popular street food consisting of fava beans in garlic, olive oil, onion, and lemon juice. This mixture is used at breakfast and is spread on eggs or pita bread.?