Just like chives and onions, garlic is a bulbous plant that stores all its energy for the winter in the bulb for rapid growth and flowering in the spring. Garlic has a sharp, penetrating aroma and flavour. The sharpness of garlic fades the longer you cook it, but the flavour remains unmistakable. Garlic powder and garlic shavings have a milder taste than fresh or dried garlic.
How to prepare
- Garlic can be crushed, finely chopped or sliced. First remove a clove from the bulb. Cut off the hard bit at the base and then peel the clove.
- If there are signs of new growth, it is best to remove the green-yellow core.
- Garlic takes about two to three minutes to fry. Roasting takes longer: around 45 minutes. If the oil is too hot, the garlic will burn and turn bitter.
- For the best results, gently sweat the garlic in a pan with a little butter or oil, but don’t allow it to become too brown. It is a great way to add flavour to your dishes.
- To roast garlic in the oven, cook for between 30 and 45 minutes at 180 degrees.
Buyer's and storage guide
When buying garlic, make sure that the bulbs are firm and do not have any yellow patches. Dried garlic is best stored in a cool, dry place. It can be kept in the freezer for up to three months.
There is no need to keep dried garlic refrigerated. Store it in a dark, dry place at between 12 and 15 degrees. Fresh garlic has a shelf life of approx. 4 days. In the freezer, it can be kept (airtight) for between one and three months.