Make the Most of Garlic
Sunday November 2, 2008 :: by Ingrid
If you are a true garlic lover, like me, garlic holds high rank as a staple and essential ingredient in the kitchen. I can’t imagine a kitchen pantry without it, and I make certain to pick up one or two fresh garlic bulbs when shopping.
Here we take a look at garlic and learn helpful tips and suggestions, from buying it to cleansing your hands of its scent so you can make the most of your garlic.
Garlic Basics
Buying Fresh Garlic
Buying fresh garlic is one way to ensure a lengthy shelf life at home. Always look for firm bulbs of garlic with tight, unblemished skin that is intact.
Avoid bulbs that have sprouted (though they are still usable) or that have soft or shriveled cloves. This is an indication that they are past their prime. Also, stay away from peeled garlic cloves. They won’t last long without the protection of their papery skins.
Storing + Keep It Fresh
Keep whole bulbs of garlic in a cool, dark, dry place [like in a cupboard or cellar area] for up to two months, individual cloves broken from the garlic bulb will last anywhere from a few day to two weeks. Storing garlic in these conditions keep excess light exposure to minimum, moisture away, and helps prevent the bulbs from sprouting.
If you prefer to keep your garlic atop the kitchen counter, a great way to store it is in a garlic keeper. They are inexpensive and available at many grocery or specialty stores. Another storage option is a simple brown paper bag.
Be sure not to store your garlic in the refrigerator, the moist air encourages mold.
What about freezing garlic?
You can freeze just about any type of food, garlic included. However, I wouldn’t recommend it. Garlic is plentiful and always available fresh year-round. In my opinion, there is no justification for freezing garlic when you can enjoy it at it’s best, fresh.
Peeling Garlic – Two Ways
I alternate between two ways of peeling garlic using a knife. I use the flat side of my knife to crush cloves with one strike. The skin comes off easily, and the cloves are lightly smashed which bring out their delicious pungent flavor.
The other way I peel garlic is by cutting the bottom tip off the clove, thenI hold the top tip of the clove with my index finger and thumb and pop the clove out from peel.
Get Rid of the Germ
What is the germ?
It is the sprout in the center of each garlic clove. When the garlic is young and fresh, the germ is tiny and pale in color. As garlic ages, the germ grows, turn green, and becomes bitter and is hard to digest.
Why get rid of it?
When using raw garlic, it is a good idea to remove the germ for two reasons:
- it is bitter.
- it is hard to digest.
How to Remove the Germ
It’s simple. Peel the garlic clove. Cut the clove in half, lengthwise. Pull the germ out from the center of the clove with your fingers, or use the tip of a knife to lift it out. See the photo above.
Garlic’s Intense Aroma and Flavor
What would some recipes be without garlic? Not as tasty, that’s for sure. I love the spicy almost hot flavor of garlic. It has a fabulous pungent aroma when chopped. This is due to the release of sulfuric compounds and essential oils contained in each clove. So the more you chop it, the scent and flavor become stronger.
Preparing Garlic
Garlic can be prepared in several ways. You can chop it, crush it, juice it, mince it, press it, puree it, and slice it.
More often than not a recipe calls for minced or sliced garlic. I enjoy mincing garlic by hand with a good knife. If that is too time consuming, a quicker way to do the job is with a garlic press, especially the type of garlic press that will press a clove or two with the peel on.
Substitutions + Equivalents
Knowing how much to substitute and its equivalents is useful information.
1 small clove = 1 teaspoon chopped garlic = ½ teaspoon minced garlic = ½ teaspoon garlic juice
1 medium garlic clove = 1 ½ teaspoon chopped garlic = 1 teaspoon minced garlic = ¾ teaspoon garlic juice
1 large garlic clove = 1 ½ tablespoon chopped garlic = 1 tablespoon minced garlic = 1 teaspoon garlic juice
Alleviate Garlic Breath and Its Scent from Hands
Garlic imparts its pungent aroma not only into our recipes, but onto our hands, and after we’ve indulged in garlicky food, the deliciousness of the meal can linger on as garlic breath. Here are some excellent tips and suggestions.
Removing Garlic’s Scent from Hand and Fingers
Try:
- Rubbing your hands with fresh lemon or lemon juice
- the blunt edge of a knife.
- rubbing your hands on a stainless steel sink or faucet.
- using a stainless steel bar of soap like this one, or this one.
No More Garlic Breath
Three fresh and delicious tips to help offset garlic breath.
- Eat one or more sprigs of fresh parsley during or after your garlicky meal. It’s a great way, and excuse, to eat your parsley.
- Chew on cardamom seeds.
- Chew on a piece of lemon. It is sure to cleanse your palate and make your mouth water.
Now you don’t have to hesitate to enjoy your garlic.
Comments
9 Comments so far
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Mmmm…garlic is heavensent. Love your tips and articles, as usual.
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Hi Charissa - Thank you so much! So you are a garlic girl too. :-)
I just use a stainless steel teaspoon to get both garlic and onion smell off my hands. I rub it all over my hands and under my nails under running water. Works like a charm.
Oh, and by the way, you spell that which the lemon cleanses in your mouth, “palate.” “Palette” is what an artist puts paint on.
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Hi Betsy and welcome! Thank goodness for stainless steel. And thank you for pointing out my (Oops) spelling mistaken. :-)
Being Hungarian, I think I was weaned on garlic. Bad breath or not, you can never have too much garlic, I say. :D
Thanks for those measurement equivalents. That’s so helpful!
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Earthmother you are Hungarian! My husband is Hungarian. :-) Garlic is just so good and good for you. I agree with you on never having too much garlic.
Thank you! Now I understand why all the containers of pre-peeled garlic that I bought and stored in the fridge went bad! What a waste of money. I’ll be buying whole garlic heads from now on.
Hi Judy - I have a dear friend who had the same problem with bulk purchased, pre-peeled garlic and she stored it in the fridge too. Now she knows why all that garlic didn’t keep well and went bad so quickly. Though it not ideal, in my opinion, you can still buy pre-peeled garlic in a pinch.
Hi,
I used to love roasted garlic and making all kinds of sauces with it. Any idea how to make that raw?
By the way, I’m also Hungarian. :)
Hi and welcome Springfairy! I have a couple garlic recipes I’m working out that I plan to share here. I’ll keep you posted. You’re Hungarian too?! Where you born in Hungary? I lived in Budapest and loved it. :-)
Mmm…I love garlic! Of course, we love it so much we get the small bag of it at Costco. :) Thanks for all the tips.
Your welcome Heidi! :-)
Szia Ingrid, I was born in Hodmezovasarhely but lived in Budapest in the last couple of years. Since May I live in Brussels working for the EC. Looking forward to your garlic recipes very much!
By the way, the raw movement is picking up in Hungary. http://www.livingfoods.hu and http://www.nyersetel.hu
Szia Springfairy! That is wonderful news and thanks for sharing these links! I’m familiar with Nyersetel but not Living Foods HU. In fact, I began my raw journey while living in Budapest and I felt raw would grow in Hungary.
Szia Ingrid! I used to go to the classes of Joan who did napeledel (sunfood) potlucks and teachings as well and she was my yoga teacher too, she’s awesome. I met the woman who does nyersetel.hu but I don’t know the other lady who does livingfoods.hu, so indeed raw food is becoming more and more popular, it’s really great. Did you go to any classes while living in Budapest?
Szia Springfairy - I didn’t have the opportunity to take classes while living in Budapest however I did do a lot of reading, online research, visited the wonderful open market for fresh produce, and found a valuable source for goji berries, organic teas, etc., at my favorite health food store located in Mamut.
hey ingrid
garlic and I .. well we don’t always get along so thanks for these great tips.
Have you ever tried dehydrating? wonder if you can get a “roasted” sort of taste, maybe put some olive oil and sea salt on it and let it warm up.. off to try it!
deb
Hi Deb - I have tried dehydrating it to try and achieve the “roasted” effect. It would take a lot more heat or outrageously long dehydrating time to get anywhere close to the taste and texture of roasted garlic. It did soften a tiny bit. How did your experimentation turn out?