Garlic/each

Garlic is part of the family that includes onions, shallots, leeks and chives. It grows underground in the form of a bulb, which is made up of individual sections called cloves.
There is probably no end to the uses of garlic. It can be part of dishes that are sautéed, baked, roasted, and braised, and it is added to soups, sauces, marinades, spice rubs, and stir-frys. Garlic is also minced and used as a flavoring in sausages, meatballs, and other ground meat preparations. The entire head of garlic can be roasted whole and the tender cloves used as a spread or added to a soup or sauce.
To remove the papery skin, gently press down on the clove with the flat side of a large knife; the skin should easily peel off. The bare clove can be sliced, chopped, minced, grated, pressed, or crushed.

Whole unpeeled heads or cloves of garlic should be stored in a cool, dark place with plenty of air circulation. Do not put in plastic bag, airtight container or the refrigerator.
Peeled cloves should be kept in an airtight container in the refrigerator.