‘That’s too much Garlic’, said no one ever. 

The earliest use of garlic dates back to ancient Egypt, where it was given to labourers to increase their stamina and strength. Fast Forward to now, it’s hard to imagine a cuisine or culture that doesn’t use garlic. So how can we get the most out of this medical plant?

#1. Store garlic in a cool dry place 

Stay away from the fridge! Garlic is a sensitive soul, meaning direct sunlight or high humidity will induce sprouting. The best home is in your pantry or fruit bowl and out of the sun. 

#2. Don’t buy garlic that smells garlicky! 

Sounds ridiculous, but strong smelling garlic may actually signify damage. The smell should be neutral as garlic only releases its aroma when the cells are damaged e.g. crushed or sliced. 

#3. Peel it correctly to avoid garlic fingers

The easiest way to peel garlic is to get the back of a chef's knife and apply a slight force with a gentle bang to help the skin peel off. 

#4. Jarred garlic is OK.

Sometimes the thought of peeling back and prepping garlic is the last thing you feel like doing. Jarred garlic is a great option and actually works best for some dishes. Be mindful you may need to use more as it does tend to be weaker than the fresh stuff. 

#5. Sprouted garlic is OK.

Technically, sprouted garlic is fine to use, just be sure to note the clove will tend to be spicier. This is due to the ageing process whereby the clove loses both moisture and sugar, leaving a more intense taste behind. 

#6. Mincing is best for raw, whilst slicing is better for cooking, infusing or adding texture. 

Whichever way you prep your garlic is personal preference. However, mincing is generally best for adding to the end of a dish and when you want to pack a punch. Slicing is best for cooking, infusing into an oil or you just desire a less intense flavour profile.