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It is possible that some garlic is being grown in a medium that is not actually dirt, which would make them easier to clean and might account for the very, very clean, white garlic that one can sometimes find in little net bags, all pretty much the same size.
When I had a garden and grew garlic, it was, indeed, dirty upon harvesting, and I was never able to achieve the pristine whiteness of supermarket garlic. Maybe my dirt was just especially dirt-like.
You would be surprised how many people don't know where their food comes from and how it looks before being processed.
There were surveys about it, pretty shocking outcome... https://www.washingtonpost.com/news/...=.e13885c6dbc7
Wow, that is pretty shocking. Brown cows??? I thought that was just a children's riddle. lol
considering most gardens growing veggies are grown in manure/feces......around here and when it rains....shyt is everywhere …. maybe underground is a bit cleaner
If the garlic is being transported across state lines or national boundaries, it may very well have to be washed first so the dirt doesn't fall off in transport and contaminate other locations. There are a lot of agricultural laws out there that seek to protect other locations from something in the growing location.
I still remain stumped at how come grocery store garlic is so pristine. It seems to me the delicate paper skin would show the affects of washing. It’s not like a carrot, that can be scrubbed.
I still remain stumped at how come grocery store garlic is so pristine. It seems to me the delicate paper skin would show the affects of washing. It’s not like a carrot, that can be scrubbed.
The stems are removed, and so is dirty outer layer. All those layers were once part of the root, which was above ground. Dirt really wouldn't be getting into the garlic, as it is pretty sealed up before it is harvested.
How it gets cleaned depends on where you buy it. Some peel the layers, more commercial facilities have machines, and yes some farms will also gently scrub the dirt off the garlic.
I still remain stumped at how come grocery store garlic is so pristine. It seems to me the delicate paper skin would show the affects of washing. It’s not like a carrot, that can be scrubbed.
After the garlic is harvested and cleaned of the soil, it needs to be cured (dry out)
The stalks are tied and hanged bulb down in a dark, dry and well-ventilated place, or placed on the racks for about three weeks. When the whole stalk is brown and the bulb has formed several layers of papery skin, the stalks are cut off and the garlic bulbs cleaned by removing few layers of the papery skin.
Then the bulbs look nice and clean, so the shoppers would be pleased with their pristine appearance, since most wouldn't buy anything that doesn't look perfect to them.
I am sure that the process is speed up and simplified in commercial plants.
This process is pretty much similar to cleaning onions. The harvested onions don't have dry skin on either, but that dry skin prevent onions from getting moldy. However, you should save and use those onion and garlic skins and here is why: https://www.farmersalmanac.com/uses-...ic-skins-30580
Well, ok, I guess it’s been answered. Thanks everyone.
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