Garlic
- When selecting, choose garlic that is plump and firm with paper-like skins that are tight and intact. Avoid any that are soft or that have begun to shrivel.
- Place garlic cloves in the microwave for 15 seconds and the skins should peel off easily.
- Keep peeled and mince garlic fresh by placing it in a small jar and pouring just enough olive oil over it to cover the garlic and then place it in the refrigerator. It will keep its fresh flavor for about a week.
- Don't throw out sprouting garlic. Instead, plant the cloves fairly close together in a pot or in the garden (if your climate is suitable at the time). The new shoots that appear will have a mild garlic flavor and can be used in the same manner as regular chives.
Preparing Garlic:
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Breaking the bulb: Begin by removing the outer layer of the garlic. With stem pointed into work surface and bulb at a slight angle, press down and away with the heal of your hand. This will break the garlic bulb into "cloves". |
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| Peeling the clove: First trim off the root end. Twist the clove between your fingers to loosen the skin. Once the skin has loosened, remove. |  |
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If the garlic is fresh, loosening the skin tends to be more difficult. The clove can now be cooked whole, or it can be sliced, chopped, minced, or smashed. |
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The intensity of flavor of fresh garlic depends upon how the garlic is prepared, for example:
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Mild Flavor |
Whole Clove |  |
| Mild Flavor | Sliced Clove |  |
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Medium Flavor |
Chopped Clove |  |
| Full Flavor | Minced Clove |  |
| Intense Flavor | Smashed Clove |  |
Storing Garlic
Leftover garlic cloves. After the garlic has been broken from the bulb, store in a cool, dark place. It will keep for 3 to 10 days.
