White or purple? Expert reveals which garlic is healthier and which keeps longer

You«ve probably seen not only white but also purple garlic in stores. Not everyone knows how they differ. Most people choose based on appearance and price. Here»s another consideration to add.

What«s the difference

Dmitry Bystrov, deputy director of the Higher School of Hospitality Management at the Russian Biotechnological University, told Doctor Peter that white and purple garlic differ in planting and ripening times.

Purple garlic is a winter crop planted in autumn. It ripens earlier, so its heads are usually more compact, but the cloves inside are very juicy, fleshy, and large, grouped around a dense central stalk.

White garlic is most often spring-planted, going into the ground in spring. Such a head has no hard core: the cloves are small, numerous, and packed in tight rows.

Which is healthier

In terms of active substances, the purple variety wins.

«Its characteristic skin color is due to anthocyanins — powerful antioxidants that protect blood vessels and cells from damage. It also contains more allicin, which provides that pungency and fights bacteria,» explains Dmitry Bystrov.

However, white garlic shouldn«t be discounted. According to the expert, it is more practical for home supplies. Thanks to its dense structure, it doesn»t dry out and can be stored for almost a year, whereas juicy purple garlic often loses moisture or sprouts by February–March.

How best to use in the kitchen

Purple, or winter, garlic — the specialist from the Russian Biotechnological University recommends using it in quick processes:

adding a minute before fried potatoes or steak are done;

making pungent sauces;

marinating meat for grilling;

adding fresh to salads and dressings.

«It works as a powerful natural flavor enhancer. Due to the high concentration of oils, prolonged heating quickly causes it to lose aroma and turn bitter,» the expert notes.

White, or spring, garlic, according to Dmitry Bystrov, is ideal for recipes that require time.

«It has a restrained, slightly sweet profile without aggressive pungency. Long simmering reveals its delicate flavor without overpowering the main ingredients of a dish,» the expert says.

White garlic can be:

added at the start of cooking soups, broths, or vegetable stews;

baked whole until soft, when the cloves turn into a tender paste;

used for French garlic confit in oil.

Earlier we explained how to store garlic and onions in an apartment: it«s best to place them in the coolest spot, but not on the balcony. The ideal temperature is around +18…+22°C (64–72°F).

They must not be put in plastic bags or wrapped without air access. Onions and garlic should not be stored in the refrigerator. Don«t place boxes near the stove or radiators, or in places where they will be exposed to direct sunlight.

If you do put the boxes on the balcony, the temperature must not drop below 0°C (32°F). It«s better to store the harvest in a pantry or hallway.