What Type Of Garlic Is Sold In Grocery Stores

If you’ve ever stood in the produce aisle, you’ve probably wondered what type of garlic is sold in grocery stores. The answer is almost always one specific variety, chosen for its long shelf life and consistent appearance. Understanding this can help you make better choices for your cooking and even your garden.

Supermarket garlic is bred for durability, not necessarily for the most intense flavor. It’s designed to survive long transport and look uniform on the shelf. Knowing what you’re buying is the first step to getting the taste you want.

The vast majority of garlic found in supermarkets is a type called softneck garlic (Allium sativum var. sativum). Specifically, it’s usually the California Early or California Late varieties. These are industrial-scale cultivars grown primarily in California and China.

Here’s why softneck garlic dominates the shelves:

Long Shelf Life: Softnecks have a tight, papery skin and multiple layers of cloves. They can last for months without sprouting, which is essential for supply chains.
High Yield: They produce more cloves per bulb than many hardneck types, making them more economical to grow.
Easy to Braid: Their flexible stalks allow them to be braided together for attractive displays, though this is less common in big-box stores now.
Consistent Size & Shape: They offer the uniform, clean look that consumers expect.

The Two Main Garlic Types: Softneck vs. Hardneck

To really understand grocery store garlic, you need to know it’s counterpart: hardneck garlic. Hardneck varieties (Allium sativum var. ophioscorodon) are often prefered by chefs and gardeners for their complex flavors.

Softneck Garlic Characteristics

Neck: Soft, braidable stem after harvest.
Cloves: Numerous, often in multiple layers around the stem. Clove size can vary within a single bulb.
Flavor: Generally milder and more pungent when raw, with a straightforward garlicky heat.
Storage: Excellent. Can store for 6-9 months under good conditions.
Growing: Prefers milder climates, less winter-hardy.

Hardneck Garlic Characteristics

Neck: Hard, woody central stalk that produces a flower scape (which is edible!).
Cloves: Fewer, usually one neat circle of 4-12 large, easy-to-peel cloves.
Flavor: More complex and nuanced, often described as earthy, spicy, or sweet. Flavors vary greatly between cultivars.
Storage: Shorter. Typically lasts 3-5 months before sprouting or drying out.
Growing: Requires a period of cold vernalization, making it better for colder climates.

Why You Rarely See Hardneck Garlic in Supermarkets

The shorter shelf life is the primary deal-breaker for large grocery chains. Hardneck garlic’s journey from a farm in Oregon to a store in Florida might take weeks, eating into its limited storage window. Its irregular bulb shapes and sizes also don’t fit the “perfect produce” image as easily. You’re more likely to find hardneck varieties at farmers’ markets, specialty grocers, or through online seed and food retailers.

Identifying Your Grocery Store Garlic

Next time you pick up a bulb, give it a quick inspection. Here’s what to look for:

Check the Bottom: If you see a small, hard circle in the center where the roots were, it’s a softneck. A hardneck will have a much larger, rough scar.
Feel the Neck: If the top is completely soft and papery, it’s a softneck. If there’s any remnant of a firm, round stalk, it’s a hardneck.
Examine the Cloves: Are they in a jumbled, multi-layered pattern? Softneck. A single, symetrical circle of cloves? Hardneck.

How to Choose the Best Bulbs, Even From the Supermarket

You can still get great garlic within the softneck category. Follow these steps:

Pick a Bulb That Feels Heavy for Its Size. This indicates freshness and good moisture content.
Avoid Bulbs That Are Light, Shriveled, or Have Give When Squeezed Gently. They are old and drying out.
Look for Tight, Intact, Papery Skin. Avoid bulbs with missing wrappers or visible gaps.
Check for Sprouting. A small green tip at the top is okay, but avoid bulbs with long sprouts inside; the flavor will be bitter.
Go for Larger Bulbs. They are easier to peel and usually have a better developed flavor.

What About Elephant Garlic?

You might occasionally see giant bulbs labeled “Elephant Garlic.” Despite it’s name, this is not a true garlic. It’s actually a type of leek (Allium ampeloprasum). Its flavor is extremely mild, almost sweet, with very little of the characteristic garlic punch. It’s great for roasting whole or using when you want just a hint of flavor, but don’t substitute it one-for-one in recipes calling for true garlic.

Growing Your Own for Better Flavor

If you’re disappointed by the mild taste of store-bought softnecks, consider growing your own. It’s surprisingly easy. Here’s a basic guide:

Source Your Seed Garlic: Don’t plant grocery store garlic. It’s often treated with sprout inhibitors and may carry soil-borne diseases. Buy “seed garlic” from a reputable nursery or garden center.
Plant in the Fall. For most climates, plant cloves 4-6 weeks before the ground freezes. This allows them to establish roots.
Choose a Sunny Spot with Well-Drained Soil. Add compost to enrich the bed.
Plant Cloves Pointy-Side Up, about 2 inches deep and 6 inches apart.
Mulch Heavily with Straw to protect them over winter.
Harvest in Early Summer when the bottom few leaves turn brown but 5-6 green leaves remain.

This process gives you access to incredible hardneck varieties like ‘Music’ (robust and spicy), ‘German Red’ (rich and full-bodied), or ‘Persian Star’ (beautiful and flavorful).

Storing Garlic Correctly at Home

To keep your supermarket garlic fresh as long as possible, proper storage is key. Garlic needs air circulation, cool temperatures, and darkness.

Do Not Refrigerate Whole Bulbs. The cold and moisture promotes mold and sprouting.
Use a Mesh Bag, Wire Basket, or Unglazed Clay Pot. Keep it in a cool, dark, dry pantry or cupboard.
Only Peel or Chop What You Need Immediately. Once peeled, the cloves deteriorate quickly. If you must pre-prepare, store chopped garlic in a small, airtight container in the fridge and use within a day or two.

FAQ: Your Garlic Questions Answered

Q: Is organic garlic from the grocery store a different type?
A: Usually, no. It’s typically the same softneck varieties but grown without synthetic pesticides. The flavor difference can be subtle, but some people prefer it.

Q: Can I plant a clove from store-bought garlic?
A: You can try, but it’s not recommended. As mentioned, it’s often treated to prevent sprouting and may not be adapted to your local climate or soil diseases. For best results, buy certified seed garlic.

Q: Why is my store garlic sometimes green or sprouting in the center?
A> This means it’s old and has begun to germinate. The green sprout can taste bitter. You can cut it out and use the remaining clove, but the flavor won’t be at its best.

Q: What’s the best type of garlic for roasting?
A: Both softneck and hardneck roast beautifully. Hardneck varieties, with their larger cloves, are often easier to handle after roasting. The flavor mellows and sweetens in both types.

Q: Are there other kinds of garlic besides softneck and hardneck?
A: Yes! There’s a third, lesser-known type called “creeping” or “hardcore” garlic (Allium sativum var. pekinense). It’s rarely grown commercially and is more of a curiosity for dedicated gardeners.

Understanding what you’re buying empowers you as a cook. While the grocery store offers convenient, long-lasting softneck garlic, seeking out hardneck varieties can open up a new world of flavor for your kitchen. And if you have a bit of garden space, planting your own is a rewarding way to ensure you always have the best garlic possible.