Garlic Minced

Olam Spices U.S. garlic is grown in the middle of California in the San Joaquin Valley on some of the most fertile farmland in the world. Our AtSource verified, virus-free garlic is planted not as a seed, but a clove, which will grow into a bulb. Our agricultural operations team works closely with our multi-generational farmer partners to plant, cultivate and harvest this crop.

Planting begins as the weather cools in late Fall to take advantage of the cooler nighttime temperatures for bulb development. During the growing season, our team continuously works with the growers to ensure a flavorful, high-quality crop. Harvest usually begins in the middle of Summer, as temperatures start to rise and the fields begin to dry out.

After the crop is harvested, our garlic is taken to be processed at our state-of-the-art facility in Gilroy, California – “the garlic capital of the world.” The garlic is dried out of the bulbs to aid in the cracking into individual cloves. The cloves are then washed, minced into 1/8-inch pieces and dried. 

 So, when can I use minced garlic? Minced garlic has many applications, including: 

• Minced garlic adds a robust punch to chunky sauces like pesto or marinara
• Rehydrate in water for easy access to garlic’s pungent and spicy flavor
• It can also be used dry in a blend like Montreal seasoning or pickling spice blend

Garlic is believed to be native to Central Asia, South Asia or Southwestern Siberia, originating from Allium longicuspis, a wild strain of Asian garlic, though this is still disputed. The name is derived from the word “garleac,” an Anglo-Saxon word meaning "spear leek."

It is one of the oldest cultivated crops and has been used throughout history as food, medicine, money, flavoring and in religion. Ancient Egyptians worshiped garlic as a god and used it as currency. 

Are you looking for ways to incorporate minced garlic on a larger scale? There are many products to help you get started. 

• Organic Garlic Minced 200K