ew Zealand garlic is harvested through the summer months and is available most of the year. You can tell it apart from imports because the ends, often trimmed by hand, have a little of the root attached. It’s just as easy to spot Chinese garlic as it looks unnaturally white and is shorn to the end of the bulb. Californian garlic is similar to our local product, although trimmed, and is a good standby when

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