How to Cook Garlic

Storing Garlic

The best place to store garlic is in a dry, warmish environment. Hanging in the kitchen as a plait or grappe or on the kitchen windowsill is fine. Never put dry garlic in the fridge as it is cold and damp. This will cause it to behave as if in the ground and start to shoot. The exception is green or wet garlic which may have been harvested slightly early to give a fresh zingy flavour. This should be eaten within one or two weeks and hence storing in the fridge will keep that freshness a little longer.

Crushing Garlic

Crushing garlic with a garlic press or pestle and mortar gives the most pungent taste. We also highly recommend the Garlic Twist as an effective way of mincing garlic.

By completely breaking down all the cells within the clove, creating the maximum reaction of allinase with sulphur compounds, we can fully explore the potential complexity of flavour of the garlic. Crushed garlic is not only the best way to get a strong flavour but also gives the most health benefits, provided it is not cooked. Heat and acid will inactivate the enzyme allinase which helps create allicin although there are many other beneficial compounds which survive the cooking process. Leave your crushed garlic to stand for 10 - 20 seconds to maximise flavour and health benefits before putting it to use.

The Mighty Bulb

By Natasha Edwards

Natasha is the daughter of Colin, the Garlic Farmer and her book gives in-depth info on garlic and it's healing properties accompanied by recipes that allow you to get the most health benefits from the bulb.