Where is garlic cultivated?
Grown in the heart of the San Joaquin Valley by local, multi-generational farmers—this is garlic you can trust, managed by our experts from seed to factory, so you can always count on
unrivalled food safety and total traceability.
All of our garlic is grown from our unique virus-free, non-GMO garlic cloves, developed through in-house seed breeding using tissue cultures.
The garlic meristem is harvested from garlic cloves and grown using hydroponics to ensure that the seed development is virus-free. The seed is then transplanted in nurseries and used to grow our garlic crop. Our high yielding garlic produces more cloves on fewer acres of land - minimizing our use of water, fuel, fertilizer, and pesticide.
California garlic has always set the gold-standard for quality worldwide and we are leading the way in sustaining that cherished heritage.
For over 5,000 years, garlic has been used for everything from medicine and food to aphrodisiacs to money. It is one of the oldest cultivated plants in the world and is believed to be a native plant of Central Asia, South Asia or Siberia. In Ancient Egypt, the spice was so popular as payment for laborers, that shortages in garlic would halt production on pyramids.
Garlic has long been a part of the cuisine of Central and East Asia, but it wasn’t widely used in the rest of the world until trade brought it to Europe and the Americas. From then on, garlic was adopted as a pungent and flavorful addition to ethnic European dishes, including Spanish, Portuguese, French, Italian and more. In fact, garlic in the U.S. is so popular that consumption has more than tripled since the 1940s, as more savory dishes are being adopted and consumed.