Garlic

Garlic is a flavorful and aromatic herb used in cuisines around the world. It is available year-round but is at its freshest from late spring to early summer. Garlic is a staple in Mediterranean, Asian, and Middle Eastern cuisines, often used to enhance the flavor of savory dishes. The cloves can be used whole, minced, or powdered, and they add a pungent, slightly spicy taste to a wide variety of dishes.

Garlic Synonyms

Allium sativum
stinking rose

Garlic Substitutes

Different Forms/Types of Garlic

Canned

Garlic stored in a can, typically minced or in paste form, providing long-term storage and ease of use.

Jarred

Garlic preserved in a jar, either whole, minced, or in paste form, offering convenience and a longer shelf life.

Minced

Garlic cloves finely chopped into small pieces, commonly used for even flavor distribution in dishes.

Pureed

Garlic cloves blended into a smooth paste, used to infuse a strong garlic flavor into various recipes.

Roasted

Garlic cloves or bulbs that have been cooked in an oven or on a stove, offering a sweeter, less intense flavor.

Powdered

Dehydrated and ground garlic, convenient for a quick and mild garlic flavor in seasoning blends and recipes.

Fresh bulbs

Whole, unprocessed garlic bulbs, ideal for extracting individual cloves or using whole in roasting.

Pre-peeled cloves

Garlic cloves with the skin removed, ready for immediate use in cooking or further processing.

How to Choose Garlic

When purchasing fresh garlic, look for bulbs that are firm, plump, and have tight, intact skin. Avoid bulbs that are soft, shriveled, or have started to sprout, as these are signs of age and may have a less potent flavor. For jarred or canned garlic, check for any signs of discoloration, spoilage, or off odors. It's also important to check the expiration date and ensure the product is stored in a cool, dark place.

Cooking/Prep Tips for Garlic

Garlic is a culinary staple known for its aromatic and flavorful properties, and mastering its use can elevate your cooking. Remember, the way garlic is cut or crushed impacts its flavor intensity. Finely minced or crushed garlic will have a more potent taste compared to coarsely chopped or sliced garlic. Also, the cooking time and temperature play a crucial role; garlic burns easily and can turn bitter if overcooked. To prevent this, add garlic towards the end of the cooking process, especially for dishes that require high heat or have a short cooking time. For dishes that cook slowly over low heat, garlic can be added earlier. Also, pairing garlic with a fat source, like oil or butter, can help mellow its flavor and distribute it more evenly throughout the dish.

Shelf Life of Garlic

Fresh garlic bulbs should be stored in a cool, dark place with good ventilation. Avoid storing fresh garlic in plastic bags or sealed containers as this can promote mold growth. Instead, use a mesh bag or a basket. Individual cloves can be stored at room temperature for about 10 days, while whole bulbs can last up to eight weeks. Pre-peeled or minced garlic should be stored in the refrigerator and used within a week, while jarred or canned garlic should be refrigerated once opened and used within two weeks for best quality. It's important to note that garlic's flavor can diminish over time, so using it fresh is always best for optimal flavor.

Recommended Brands for Garlic

garlic powder: McCormick

jarred garlic: Spice World

minced garlic: Spice World

fresh garlic bulbs: Christopher Ranch

Cooking Techniques for Garlic

Infusing: Garlic can be infused in oil to create a flavorful base for cooking or as a finishing oil. Simply simmer sliced or whole garlic cloves in oil over low heat until the garlic is softened but not browned.

Roasting: Whole garlic bulbs or individual cloves can be roasted to develop a sweet, mellow flavor. Cut the top off a bulb of garlic, drizzle with oil, wrap in foil, and roast at 400°F (200°C) for 40-60 minutes. The garlic is done when the cloves are soft and caramelized.

Sautéing: This is one of the most common methods of cooking garlic. Sauté minced or chopped garlic in oil or butter over medium heat until it’s fragrant but not browned, which usually takes about 30 seconds to a minute.