Garlic is an aromatic plant used both as a vegetable and a spice. In Türkiye, it is mainly cultivated in the Kastamonu (Taşköprü), Gaziantep, and Kahramanmaraş regions. It is harvested as fresh (green) garlic in spring, and for dry storage in early summer. Thanks to its suitability for storage, it can be consumed throughout the year. It is known for its antibacterial properties and its contribution to the immune system, and it is widely used in Turkish cuisine.
GARLIC
GARLIC PRODUCT CALENDAR
January
February
March
APRIL
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