What is the yield of garlic?

Garlic typically yields 87% edible portion of its as-purchased weight, per the CIA Standard Yield Tables.

87%

Garlic yields 87%

You buy garlic by its whole weight, but you only plate 87% of it. That 13% loss is real cost the invoice never shows — here's the math.

Yield is the fraction of an ingredient that actually reaches the plate after you clean, peel, and trim it. What you pay is the AP (as-purchased) price; what it costs on the plate is the EP (edible-portion) price.

Papery skin and the root end are the only real loss; most of the bulb plates.

Say your invoice shows $4.00 per lb of garlic (an example AP price).

At 87% yield, your real cost is $4.60 per lb EP — because $4.00 ÷ 0.87 = $4.60.

AP price is illustrative; the EP figure is computed (AP ÷ yield). Use your real invoice price below.

Cost it in the calculator

Sourced: CIA Standard Yield Tables, via the Plate Cost Calculator · what yield means · edible portion