How to Use Garlic

Garlic is a strongly scented, pungent herb related to the onion. The root, which divides into bulblets called cloves, is the edible portion of the herb. Garlic is used primarily in small quantities as a seasoning.

Garlic is sold fresh, dehydrated, and as an oil or liquid. Fresh garlic bulbs are sold singly or in groups. Dehydrated or dried garlic is packaged as large sliced, sliced, large chopped, chopped, minced, ground, granulated, powdered, and blended with salt. Base your selection on personal preference, intended use, and frequency of use.

The pungent aroma of garlic permeates everything it comes in contact with, so be sure to store all forms of garlic in airtight containers. Keep fresh and dehydrated garlic dry and preferably in a cool storage place. Food seasoned with garlic should be covered tightly before refrigerating.

Since the garlic bulb is a compound unit consisting of several smaller cloves, you can separate the cloves without releasing the garlic aroma or flavor. This flavor is so intense that one clove usually is sufficient for seasoning.

If you wish, you can heighten the flavor by slashing the fresh garlic clove several times before adding it to liquids. Spear each clove with a wooden pick to hold it together. Then at serving time, it is a snap to find and to remove the garlic. When minced garlic is called for, mince it the easy way by squeezing it over a wide mouthed jar or a bowl with a garlic press.

Dehydrated garlic is becoming increasingly popular in the home. If it is used in a dish with quite a bit of liquid, dehydrated garlic will rehydrate as the dish cooks. Otherwise, it should be dehydrated in a small amount of water or other liquid before using. Dehydrated garlic is concentrated, so use it sparingly. As a general guide, 1/8 teaspoon garlic powder is equivalent to 1 clove of fresh garlic.

Garlic salt, garlic oil, and liquid garlic are convenient seasonings. Garlic salt can be used to season dishes where both garlic and salt are to be used. When using garlic oil or liquid garlic, read label directions for the right amount to use.

The distinctive flavor of garlic is famous in many European specialties, particularly French and Italian dishes. Garlic is particularly good with tossed salad. For just a hint of garlic, rub the salad bowl with a cut clove. As you toss the salad, the garlic flavor penetrates the greens. Another way of adding garlic is to drop a slit garlic clove into the salad oil or wine vinegar. Remove the garlic after one or two days, then use the garlic flavored oil or vinegar as part of a salad dressing.

Also try adding a pinch of garlic to cooked vegetables such as corn, limas, and eggplant. Meat dishes, spaghetti and pizza sauce, fish and seafood dishes, dressings, and gravies all perk up with a hint of garlic. Thick slices of French bread spread liberally with garlic butter are a particular treat with spaghetti. No matter how you use it, do acquaint your family with this flavorful herb.