Garlic has been used in Egypt since ancient times and was highly revered for its life-giving properties and intense flavor. Egyptian garlic is an excellent source of vitamins C and B6, selenium, and manganese, and also contains some fiber, phosphorus, potassium, calcium, iron, and copper. Egyptian garlic is smaller in size than common white garlic and has a globular, tear-drop bulb that connects into a stem, also known as a neck, that may appear green when fresh and brown when dried Egyptian garlic is available year-round, with a peak season in the late spring through fall in Egypt. Egyptian garlic can be consumed raw, thinly sliced and added to salads, or it can be chopped and mixed into sauces, dips, and spreads.
