- Choose garlic that is green all the way to its tops, since its entirely edible. Older spring garlic will have yellow leaves. You may need to cut off a little of the greens at the top.
- Find ones that have a fairly firm bulb, although a slight give is okay which simply denotes a young garlic.
Robbie Sigona is our produce buyer. He works with local farmers and scours the market for the very best in fresh fruits and vegetables – some you won’t find anywhere else.