5. Tomatillos We generally eat tomatillos before they are fully ripe: They are picked when they are green, but it’s best to wait until the tomatillo has just started to burst through its exterior layer.
9. Garlic All varieties of garlic can be classified as either hardneck or softneck garlic. Softneck garlic tends to be milder in flavor and to have more cloves per bulb (up to 20!); while hardneck garlic has fewer cloves, they're larger and easier to peel.