Food for Thought: "Science: Green Garlic Working on a pasta sauce recipe for an upcoming issue, test cook Erika Bruce noticed that fresh garlic cloves sometimes take on an odd blue-green shade when cooked with acid (tomatoes, in this case). Under acidic conditions, isoallin, a compound found in garlic, breaks down and reacts with amino acids to produce a blue-green color. Visually, the difference between garlic cooked with and without acid can be dramatic, but a quick taste of the green garlic proved that the color doesn't
affect flavor." From America's Test Kitchen Newsletter, September 2004
Why is garlic sweet sometimes,
and sometimes bitter? AH
If you are talking just
about a fresh clove then I would suspect age. The
older the garlic, the less sweet it would be. Some
people say that the green sprout that garlic cloves
sometimes have is bitter and should be removed but it
would also indicate a clove that is less than fresh.
Garlic can also become bitter by overcooking. Once it
is browned, it's pretty much burnt.
I've scoured the internet and
have yet to find a way to replicate garlic cloves the
way I've had them at two separate restaurants, a
French one and an Asian garlic steakhouse. I have no
clue how they roast or fry their cloves, but they both
made these wonderful golden (maybe slightly brown?) on
the outside cloves with a crunchy chewy sticky texture
throughout. This is NOT the same as the standard
roasted garlic that results in soft mash-able cloves.
Any clue on how I can replicate this in my kitchen? MC
That does sound like a
delicious preparation. My guess would be that those
restaurants are tossing the garlic cloves into a deep
fat fryer. You could accomplish this at home by
heating a small amount of oil (peanut oil works best
for frying because of its high smoke point) in a deep
saucepan to about 350 degrees (F). Be very careful,
this is dangerous. Submerge the cloves in the oil
until they are nicely browned.
I love roasting garlic and
eating the "roasted" garlic like a candy. They are
chewy, sweet and sticky plus delicious! But when I cook
them slow, in the oven (separate the cloves and cook
with olive oil on them) I am wondering if the quality of
the health benefits are still present? I am hoping for
both, a tasty and healthy combo! Thank you in advance,
for your answer, VW
From what I have read
about some of the latest research on garlic, roasting it
diminishes the health benefits on two levels. To get the
most from garlic, one should chop, press or the like and
then let it sit for 5-10 minutes so that the beneficial
active compound allicin can develop. Further, cooking at
high heats or for long periods breaks down the allicin.
So roasting is not the best vehicle for getting the
health benefits of garlic. I came across another
interesting fact about using garlic to enhance your
health. Irradiated garlic has no fat-soluble compounds.
Most garlic sold in supermarkets is from China and
therefore irradiated. I always look for US grown garlic
and now I'm doubly glad.
I have a recipe for roasted
garlic dip and I am wondering if I could substitute the
store brand jarred minced garlic for fresh garlic
cloves. Would I have to roast the jarred garlic and how
would I do
that successfully? LT
This seems like a bad
idea to me. Trying to roast the already minced garlic
would likely result in lots of burnt garlic. The idea
behind roasting garlic is to cook it slowly in its own
skin. It's not hard to do. Check out the article "The
Great Garlic Roasting Experiment."
Pre-minced garlic often starts out
with a rather mild flavor, but bought in quart sizes it
will abruptly take on a dramatically intensified aroma
after a few weeks in use. I find this preferable, and
have almost never had a problem with spoilage - if
spoilage implies mold. As a precaution, I tend to cook
the more aromatic garlic by adding it to recipes
earlier. The jars typically contain phosphoric acid as a
preservative and remain refrigerated. Just what is
happening to cause such intensification of aroma, and
might it cause any problem? Thank you. RK
I'm no scientist, but I
would guess that it is the allicin, a sulfuric compound
in garlic, breaking down with the introduction of air
into the jar. Be sure to keep an eye on the expiration
date. Or, more preferable to me, use fresh cloves
I love to mince garlic and fry in
olive oil until golden. It is crunchy and good on shrimp
etc. But, sometimes it is too bitter. What can I do to
keep the bitterness down? thanks ACC
Garlic tastes bitter when it
is burnt. There is a fine line between golden and burned
so it's best to watch it carefully. You also want to
mince it as uniformly as possible. It could be that
while the garlic is golden as a whole, smaller pieces
are burning and turning bitter.
I am trying to make a natural
repellant for insects. In one of my recipes it uses
garlic powder. My question is, how long is garlic powder
good for if it is used as a repellant? How often should
I change the garlic powder that is used outside the
container to be effective as a repellant? VN
Seems to me that as long as
the garlic powder is good for eating (that is, still has
a strong scent) it would serve well as a repellent, too.
Hi! I have always bought 1-3#
containers of peeled garlic, slow roasted it in the oven
covered with oil, then simply stored it in the
refrigerator together until it was used up. Recently I
decided to try and jar the roasted cloves in oil. But,
as I was doing some research, I found out about the
botulism issue!! I roasted a 3# bag this time and will
never be able to use it all in such a short time period.
Do you have any suggestions on storage? Is it possible
to still jar it together if it is boiled long enough? Or
maybe pureed like peanut butter without the oil, and the
oil separately. Is the oil also a risk by itself? I
suppose, I could always freeze it, but was leaving that
as a last resort. Thanks...CG
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I like to make homemade brushetta. I use olive oil, garlic, salt, pepper, basil
and basalmic vinegar. Question #1: If I store the
leftover in the refrig am I
asking for botulism? Question #2: When I eat the
leftovers the following day or two it always has a much
stronger bite than when first made...Why? BDL
If you eat up the
refrigerated leftovers within a day or two, I don't
think you are breeding any illness. The flavors will
have longer to meld, making them taste more intense.
Sort of like how lasagna and soups are often better the
I grow my own garlic and after
a couple months of storage in the basement, it begins to
develop the green sprout in the middle of the cloves.
There is still quite a bit of garlic left that I donít
want to be wasted (couple dozen heads). I was thinking
that by chopping the remaining garlic (removing any
green sprouts) and refrigerating in oil, it would keep
for months. After reading a couple sites, it seems that
due to botulism risk, this will only keep a week or two.
If I were to freeze the garlic/oil mixture in an ice
cube tray and then store the individual cubes in a
freezer bag, would this eliminate the risk of botulism?
This is probably a good
option. Just be sure to freeze it right after mixing and
don't wait long to use it after it has thawed.
I was fixing garlic toast and
when we eat it, it was metal tasting and bitter. How do
I fix garlic toast without using garlic salt. My husband
is on a low
sodium diet. Thanks JH
Perhaps you should try
using roasted garlic. Roasting garlic makes it more
mellow and would provide a nice consistency to mix with
butter for your toast. See the "Great
Garlic Roasting Experiment" article for ideas.
I buy chopped garlic in water in a
jar. I store it in a jar inside two plastic bags. The
odor still permeates the refrigerator, working its smell
into the ice cubes in our freezer. How can I store my
garlic without stinking up everything else in the
Aside from an airtight
container, something like Tupperware, my only solution
would be to get rid of that smelly stuff and chop fresh
garlic cloves as needed.
I have recently moved to Hawaii
and for some reason every time I buy garlic it goes bad
within a few days. How should garlic be stored in a very
humid environment?? SW
You might do well to get one
of those little terra cotta garlic keepers. Also, if
you're like me, you just keep it in a basket on the
counter. I wonder if you would have more luck if you
kept it in a dark cabinet, maybe even wrapped in paper.
I have made pickles for years
using a clove of garlic. I put the pickles in a brine
solution of 1 part vinegar and 3 part water salt brine
then can in pints or quarts using the hot water bath
method. After jars are sealed they are stored in a
basement closet until needed. Is it safe to use minced
garlic in oil instead of fresh garlic cloves? AL
National Center for Home Food Preservation doesn't
recommend canning foods for a second time. I think your
minced garlic in oil would qualify as already being
canned once so you are probably better off with sticking
to the fresh cloves of garlic.
This may be a stupid question
but is minced garlic you buy in a jar in the produce
section of the store cooked or is it raw? KP
I think it's a pretty good
question. Jarred garlic is considered to be in the raw
If I put garlic in a container
with oil and red wine vinegar, is there still a chance
of botulism if unrefrigerated? TS
Yep, it's the garlic the
creates the potential for botulism.
I didn't know that I'm not
supposed to refrigerate fresh garlic. It's been in my
refrigerator for about 4-5 days. Is it still ok to use?
This is more of a quality
issue than a safety issue in that garlic and onions get
soft and will sprout more quickly when refrigerated. If
the garlic is still firm and unsprouted, it should be
fine to use.
I have heard that garlic which is
not ORGANICALLY grown is very bad for your health. Is
there any truth to this and if yes why? BS
While organic garlic may
have more health benefits than that grown
conventionally, I can't imagine that all of the past
studies that prove how healthy it is have used only
organically grown bulbs.
I see where a lot of people are
asking about how long the big jars of garlic are good
for...like the ones you buy at Costco. I found that if I
used a clean spoon EACH time there was never any
spoilage...I actually used one of those big jars over a
year's time and it was good till the end. The one
before, I was not so careful with and it spoiled within
a couple of months. RF
Using clean utensils is a
good policy for every sort of jarred product.
Just wondering...what IS the
difference (taste, advantages, disadvantages) between
fresh garlic and garlic that's been hanging in the
cellar for months?
Gourmet Garlic Gardens.com has an excellent article on this subject.
You will find it under the heading "Making
Good Garlic Last as Long as Possible."
I've been reading about the
dangers of Garlic in Oil. Is it safe if you've cooked
the garlic & oil together to a point of boil, then jar
it? Refrigeration of course is a must. Just wondering if
cooking it before hand makes a difference. Thanks for
all the info! JH
As far as I can tell, the
general guidelines of keeping garlic oil less than one
week in the refrigerator stand for that which is cooked
as well. Botulism is definitely not something to push to
If I eat garlic raw for health
benefit only, and if I buy peeled garlic in a jar, ( vs.
freshly peel right before I eat), does the garlic still
has same amount of active ingredient? Meaning do I still
get as much benefit from it? thanks. BYG
The latest research
indicates that garlic that is crushed and allowed to sit
for about 10 minutes yields the maximum amount of allicin. That said, if you are buying whole peeled
garlic it should stand to reason the benefits
would be equal. I could only find
one source that said chopped garlic frozen for three
weeks still had the same health benefits.
Hi! I was going to roast a bulb
of garlic today, but when I cut into it, the inner
sprout was green. I have heard that this will lead to
bitterness. The sprouts had not protruded out of the
Would these bulbs still good to roast, or should I look
for some with no green? Thank you, CT
Cook's Illustrated did one
of their big tastes tests on garlic with the green
shoots left in or removed. They determined that the
green sprout does indeed make a dish harsh and bitter.
Can you suggest a trick for
storing garlic in a high humidity area (Hawaii)? It
seems to go mushy pretty quickly. Thanks! SC
You might want to try one of
the little Garlic Keepers that are available. They come
in ceramic or terra cotta and have holes in the sides
for ventilation as well as a lid to keep out light.
People are giving them rave reviews on all the shopping
sites I saw.
Short and simple question: If I
roast a bunch of garlic, can I freeze it in airtight
containers to be thawed and used later? If yes, how long
can it stay frozen? Thanks! F
You could certainly freeze
roasted garlic. You would probably want to use it up in
9 months to a year for the best quality.
What is the conversion of a fresh
garlic clove to a dried garlic powder or salt? ED
One garlic clove is equal to
1/8 teaspoon of garlic powder or 1/4 teaspoon of
granulated garlic. They usually use granulated garlic in
garlic salt so you might want to use a bit more than 1/4
teaspoon but be sure to cut the rest of the salt in the
Any idea what could be wrong
with the garlic? I live in S. Fla and once a year in the
spring, the garlic bulbs I buy don't smell/taste right.
Smells almost like a very mild onion....recipes
requiring a lot of smashed cloves, (Broccoli rabe,
pesto, ziti) really taste bland using these bulbs. At
times it's when the garlic has purplish red streaks in
it and that is all the store has to offer. This time the
garlic looks completely normal and white...I even
purchased it from 2 diff. places...farmers market and
store.. and loose as well as small boxes...they are all
the same. It's not just me or my nose...my husband and
kids agree and notice the taste of garlic missing from
recipes. I wondered if it is something with the
crops...will have to use the jarred kind until new
batches come in...your thoughts? thanks, KC
Here's my theory: At this
time of year you are getting the more mild "stiffneck"
variety. You are accustomed to the "softneck" type that
is stronger and flavor and stores better. Next year, you
might want to stock up on the garlic that you prefer to
get you through or maybe even consider growing your own.
If I added some chopped fresh
garlic to store-bought pickles, how long would it be
safe to store them in the refrigerator. How about if I
use the garlic in the jar?
I hesitate to say for sure
because you are introducing the risk of botulism.
Perhaps you could look for store-bought garlic pickles
Should garlic (fresh from the
produce department) be refrigerated after it has been
opened or in the cupboard? Thanks for your help. E
If you mean the bulbs of a
fresh head of garlic, they should be stored at room
temperature. If you mean those jars of minced garlic,
yes, they should be refrigerated after opening.
Does garlic go bad? BD
In my experience, garlic
sort of dries up rather than going bad so to speak. It
will sometimes sprout indicating it is past its prime
but you can remove the sprouting center and still use
the clove, if desired. Garlic is best kept at room
How many cloves are in a
typical bulb of garlic? I have one source tell me ten,
another more than twenty. TF
I don't think there are any
hard and fast rule since they vary so much by size in
both the cloves and the bulbs themselves. The one I have
on hand right now has about 20.
Can you microwave garlic ? My
husband is on the road a lot and cooks in his motel
room. Can the microwave roast garlic ? Thank you very
You can buy little terra
cotta garlic roasters (search
our Mini-Mall) that can be used in the microwave.
I've never tried one before and I suspect you might get
a similar texture as oven roasting but it will come out
more steamed or baked than roasted.
My Boyfriend and I made green
chili and he put like 4 cloves of fresh garlic in. The
green chili came out really bitter. Could that be from
the garlic? Maybe we should cook the garlic next time?
Was the garlic not fresh perhaps? Or is there perhaps
some other reason that it tasted so bitter? AH
Garlic will turn bitter if
it is cooked too long and burns but since you used it
raw I would say maybe it is old. Could it have been some
Whenever I chop, mince or work
with peeled garlic cloves; by fingers get very sticky
and I have to rinse them under running water so that I
can continue. What can you do to prevent sticky fingers?
On cooking shows they mince and chop garlic and do not
rinse their hands afterwards. What's up with that? Thank
you very much. PS
I've noticed this sticky
situation pops in my kitchen sometimes, too. I have a
couple of ideas for you. Invest in a garlic press and
you won't even have to touch it or try spraying your
fingertips with a little cooking oil spray. Just be very
careful as you handle the knife that it doesn't slip out
of your hand! As for the TV chefs, you never know, the
part where they rinse their hands might have been edited
HiÖDoes fresh pressed garlic in
olive oil go bad? How long is the shelf life after you
have pressed garlic into olive oil? AND once I have
pressed it into the olive oil what is the best way to
store it and for how long? Does it last long in the
pantry or refrig?
Thank you, GB
We have covered the
safety of flavored oil recently on the
Cooking Q&A Page. You
will also find a link there for more information. Garlic
is one of the main culprits for the introduction of
bacteria into oils. It's best not to keep it for more
than a day or two.
Hi. I would really like some
help with this if possible. I have been marinating my
own garlic cloves (peeled) in oil for a couple of years
now and every now and then I end up with a batch where
many of the cloves turning green after a week or so and
the oil turns hazy. I then pick our the green
cloves and throw them away. My question is Why do some
turn green, are they off or poisonous ? I am too scared
to eat them and I worry that the green ones might turn
the oil bad or send the others green if I leave them in
the jar. I hope this all makes sense to someone as
everyone I have
spoken to about this has no idea. Thanks for your help.
You can read an
explanation of why garlic turns green sometimes on our "Garlic
Q&A Page." In this case, however, it could be that
the garlic is actually growing some old fashioned mold.
You don't say whether you are refrigerating your
marinating garlic but if you are, that's why the oil is
turning cloudy. It does that once it falls below room
temperature. I do need to warn you that you are opening
yourself up to the risk of botulism by marinating the
garlic in oil. You shouldn't keep it on hand for much
longer than five days in the refrigerator.
Hi, My wife's mother says never
refrigerate garlic. We brought some garlic home from her
house and it was much stronger than the garlic we
prepare. Is it good to do this or is this or not? It's
pretty strong!!! Thanks: Tom from an Italian family. TM
Here's a quote from
the Garlic Store's website about how to store
garlic: "A ventilated garlic keeper is fine, and looks
good in your kitchen. Garlic stores well at room
temperature as long as it is not sealed up. The ideal
storage for garlic is at 55 degrees F and at 55%
relative humidity. Never refrigerate garlic, or it will
try to sprout prematurely. And never ever store garlic
in oil at room temperature. It is a hotbed for
botulism." Consider, too, that your mother-in-law may
have a different variety of garlic than you normally
How long does jar a minced
garlic keep after having been opened? EO
I can't find a definitive
answer for this and I don't use it myself. If there
isn't an expiration date on the jar, perhaps you should
call the company that made it.
My father-in-law says that he uses
the root of garlic to keep his blood pressure down. He
says it doesn't have the smell or taste of garlic
cloves, but he chops it up and puts it on his food. Do
you think he means the onion looking part of garlic or
is there actually a root (other than the bulb)? Thanks
for your time! D
Garlic does have roots
attached to the bulb and they are edible but, unless he
is growing his own or knows of a local farm, I can't
imagine where your father-in-law would get them.
Hi, I have been reading about
garlic turning green when cooked with certain things but
I have tons of garlic growing in the garden, after I
harvest it and it begins to dry the cloves turn very
green. I have always thrown it away because I was afraid
to use it. Is it o.k. to cook with? Thanks, J
The What's Cooking
America site has some
Garlic Tips that might give you an idea of why this
is happening with the garlic from your garden.
Dear Sir/madam, I read the
following article on Garlic and it was quite
interesting: "Q: Is there a way to fix garlic without
getting bad breath from it. My husband loves garlic and
I donít like to have bad breath for 3 days? CN" "A:
Cooking garlic will take away some of the breath-killing
properties. For some longer cooking recipes, you might
also try adding whole garlic cloves that can be be
removed before serving." Is it not true that when you
roast garlic there is no smell or after effects? I have
heard people who eat roasted garlic and it doesnít seem
to smell. If this is the case you may want to update
your site. Kind Regards, C
It's true that roasting
garlic may diminish the bad breath effects since it is a
method of cooking it. I've noticed sometimes it doesn't
affect my breath and other times it does--perhaps it is
due to the length of roasting?
How long does garlic that is
canned (glass container) stay good after opening it and
putting in refrigerator? SS
Oh, I'm tempted to say it
wasn't good to begin with because fresh cut garlic is
always better but you might find that rude. Your glass
jar should have a use-by date on it.
I have tried cooking with a couple
of heads of garlic, switching pans and methods each
time, and for some reason these seemingly perfect cloves
give off a strong paint smell. What could cause this?
The only difference is that the skin is purplish but I
thought that could be normal. I am using the same method
as I always do, it smells fine minced and then when it
starts cooking...BAM shot to the nose. It tastes the
same, like cooking spray paint or something. Thanks for
the help. B
Do other people smell this
same odor? It could be just the way your olfactory
system processes this particular variety of garlic.
There are many different varieties, perhaps you should
stay away from the type you have been cooking and see if
you can find one that is more pleasing to you.
How much of 1 teaspoon of liquid
garlic equals how much in powder form? Thanks M
One half teaspoon liquid
garlic is equal to one clove of garlic which is equal to
1/8 teaspoon garlic powder or 1/4 teaspoon granulated
Our garlic bulbs are stored in a
dark, cool place but they are sprouting in abundance. is
there a better way to store them and is it still good to
eat this garlic? and the sprout? thanks! TS
Your garlic may have been
a bit old when you bought it. Our friends at
Cook's Illustrated have done tests on sprouted
garlic. They report that the sprout is bitter and should
be removed but that the rest of the clove is fine. They
also discovered that garlic is best stored at room
temperature in paper bags or a
ceramic garlic keeper.
We bought a 3 lb refrigerated
tub of garlic -ha - and it has been about a couple of
months , it has turned a little darker yellow color , so
we froze some ???? not sure if that was a good idea and
now the rest of it is even darker yellow and has a
really strong smell....how do you know when garlic goes
Well now, that's quite a bit
of garlic, isn't it? I suppose the best indicator of it
going bad would be mold. Aside from that, your supply
sounds a little icky--go with the old adage "when in
doubt, throw it out."
What is the difference between a
button of garlic and a clove of garlic? Thanks, H
No difference, just
different ways to express it.
Is there such a thing as "old
garlic?" If so, what is the difference between regular
garlic and old garlic? T
The answer is age as far
as I know. Kept properly, garlic will last for quite
some time but fresh, younger garlic will have more
flavor. In the article "Herb of
the Year 2004: Good Old Garlic," the 'good, old'
part means reliable.
Does cooking garlic take away
from its health benefits? I heard from a friend that if
you cook it fully (sautee, brown, etc) you will not get
the full benefits. Is this true? Thanks!!
Can you tell me where to find
recipes which use pickled garlic in them? Would pickled
garlic be useful in certain meat dishes? Thanks! LAK
Now that you mention it,
I've never seen a recipe that actually called for
pickled garlic. I think it
would make an acceptable substitute for fresh garlic in
recipes like salads and salad dressings, relishes,
sauces and, yes, many meat dishes. Think of pickled
garlic along the same lines as you would capers and you
should find lots of ways to use it.
If I cook shrimp scampi with
minced garlic will it turn to liquid? If not how do I
make scampi like they do in restaurants? EJ
Hi! I looked over your very informative website but couldn't find an answer to my query. My father grows garlic but it doesn't look like the garlic you buy in the stores...it's not cloves, per se, it's more like an onion. It smells garlicky, though maybe not as strong, and it works out fine cooking, but we are baffled by it's "looks". Any thoughts? Thank you very much, MW
Are we sure that your father isn't growing shallots? They are similar to garlic in shape but peel like an onion. Read more at "All About Shallots."
Why does garlic turn brown when pickled ???? MS
Not all of it does so I suspect some sort of preservative is being added.
Is there a way to fix garlic without getting bad breath from it. My husband loves garlic and I donít like to have bad breath for 3 days? CN
Cooking garlic will take away some of the breath-killing properties. For some longer cooking recipes, you might also try adding whole garlic cloves that can be be removed before serving.
What is the difference of Minced garlic and fresh garlic and can you use
minced instead of fresh when cooking? TAH
"To mince" is a technique rather than a type of garlic. Minced garlic is fresh garlic chopped fine. You can accomplish this with a knife or a garlic press.
Is it possible to eat too much garlic ? I eat alot of it. JM
I have never roasted garlic and am planning on trying your "experiment" with the slow cook method. Does roasted garlic need to be used immediately or can
you tell me how long it can be stored and is there a best storage method? Because of the energy consumption it makes sense to roast several heads at once. Thank you for your help. LRC
I've never been able to keep roasted garlic around for very long but I don't think I would try to hold it much longer than a week in the refrigerator. Be sure to wrap it airtight or squeeze out the roasted cloves into a small container and cover with a thin layer of olive oil.
My doctor spoke of the wonders of garlic butter. She said she cooked raw garlic in the oven and then used it like butter. Can this be done in the microwave? What are the temps and times? thanks! KC
I got some strange garlic from the supermarket the other day. It looked fine on the outside, but seemed a bit mealy when I started to mash it. Instead of a pungent garlic aroma, it smelled weak, with a very faint whiff of ammonia. I didn't
use it, so I don't know if the flavor was affected. This has happened twice recently. Has anybody else experienced this? Any explanation? B
I wouldn't have eaten this garlic either. Most likely, the garlic has been dried and/or stored improperly causing it to go bad. I haven't experienced this myself; anyone else out there?
I have read about garlic turning green. Mostly, the green is stated to be coming from acid. Over the many years, I have made garlic butter for our crab, and it hasn't turned green. Now, my garlic is turning green, and I don't use any acid. I have not changed my pot or utensil. I agree that it doesn't change the taste, but it's not appealing. I used the same garlic in a tomato base dish, and it didn't change color. Why all of a sudden is the garlic turning green in my butter? TH
This landed in my mailbox recently and may answer your question: "From the Food Safety.com site. Practices -- Cooking. Why does garlic turn blue-green when cooking with butter and lemon? Rating: 97. Garlic contains sulfur compounds that might react with copper to form copper sulfate, a blue or blue-green compound. The amount of copper needed for this reaction is very small and is frequently found in normal water supplies. The other sources of copper might be the butter or lemon juice. The garlic is safe to eat. To prevent this in the future, do not refrigerate garlic and store the bulbs in dry air for 32 days at above 70 F to 80 F before use to prevent formation of the green or blue-green pigments. PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, NC State University in July 2004"
Hi, I use garlic but not to often, how do I store unused garlic? and what is a clove of garlic, thxs AF
You can get fancy little "garlic keepers" which are ceramic jars with holes in the sides to allow for air circulation but I find garlic lasts for weeks along with onions and shallots in the basket I keep on my kitchen counter. When you break a bulb
of garlic of garlic it will fall into many cloves. More on garlic: "All About Garlic."
Hi, I want to dehydrate a pound or so of garlic. I have been told by others that this can be done in the microwave. Can you tell me more about this technique? KL
Although some people say that you can dry herbs in the microwave (others say this is a good way to start a fire), seems to me that garlic wouldn't be a good choice for this method. Garlic is really a vegetable and it would more likely cook than dehydrate. An electric dehydrator would be a better method.
Hi! Since I cook a lot of meat in which I like to put garlic paste for flavor- I often make a paste of garlic (grind it in food processor) and store it in the fridge. it usually lasts a week or two. but this time I stored it in a glass bottle (with a tight lid) and it turned green and that too in a matter of hours. I am wondering whether to use this garlic or not. what do you say? thanks, s
See the explanations below and on the Garlic Q&A page for why garlic turns green. You should also be advised that
this isn't the best method for storing your garlic since it is a good candidate for botulism. It would be safer to freeze your garlic puree in small packets or containers.
Recalling that prisoners chewing garlic while carting away bodies did not succumb to the Great Plague leads me to consider that perhaps garlic could also be effective against bird flu. My query is this:-What is the most effective way to buy and store garlic, in its most powerful form, for just such an eventuality? Thankyou SJ
Interesting food for thought there. I refer you to Garlic Central.com where they cover nearly every aspect of garlic including health benefits and storage.
When a recipe calls for roasted garlic, can you substitute minced garlic in olive oil (store bought). What exactly is the difference? Flavor? What about garlic mashed potatoes? Should I use roasted garlic? DJW
Roasting garlic gives it a more mellow taste and takes away that familiar bite of heat. What you use depends on the flavor that you want. Raw garlic has more of a presence than cooked or roasted garlic. Many folks simply boil whole garlic cloves along with the
potatoes for garlic mashed potatoes but you could also add roasted garlic as you mash them.
How do I store fresh chopped garlic and how long will it be good for? Is it ok to put it in the fridge in a jar? thank you!! JR
Garlic is best used just after chopping. It could be (and should be) stored chopped and submerged in oil in the refrigerator for a week or two.
Hello everyone: About
roasting garlic. Your ways sound wonderful albeit a lot of energy used for such a small mass. We also love garlic in nearly everything. Consequently I came up with such a simple method. Try it, bet you'll like it. Just take a full head of garlic, or more, clean the cloves, put them in a micro wave friendly container. I use a Corningware cup or glass custard cup. Cover the garlic with virgin olive oil...cover with something, like waxed paper, parchment, or just plain paper towel, folded as necessary and microwave for one minute, depending on the amount of garlic and the power of your microwave. Let stand a few minutes. This leaves you with soft garlic that can be tossed into sauces, potatoes, vegetables...wherever you like it. The bonus is some lovely garlic flavored oil that can be used anyway you wish. Your site
came up as I went hunting for info on annatto....what a treasure to stumble upon. Thanks, E
Thanks for sharing your idea for a quick-roast garlic. Glad you like the site!
I just read the above message about green garlic. My garlic, cooking with lemon and chicken, in a dish I have made before, with utensils (all stainless) turned an unreal turquoise green-not a
plant color-I threw out an entire chicken because this was very scary looking. I have been cooking forty years, including a professional stint as a sous chef. This is a new one on me.
New one to me too! I think I would have done the same thing.
I am not much of a gardener, but I would like to be! I have a garlic bulb that I have not pulled apart or used and it is starting to sprout in my kitchen window. I would love to plant it in a pot if at all possible, but I am not sure how to start or if I can do it at all. Do I pull it apart? Do I plant it with anything? Do I leave it outside or in? Oh and just FYI I live in Texas where the weather changes all of
the time--if not just plain HOT. Currently- 60 degrees outside. JM
Since it is so widely available I haven't really tried to grow garlic. Your experiment sounds like fun, however, so I encourage you to try it! In a nutshell, you should pull the cloves apart, plant them about two inches deep with the end that is sprouting pointing up. Keep the pot in full sun and water regularly but don't keep it soggy. Find lots more of the information you need at this section of the Garlic Store.com.
While searching the net for an answer to my green garlic, I stumbled upon your garlic q&a. I roasted plum tomatoes that were with sliced in half and mixed with sliced garlic, salt, sugar and dried thyme. After roasting the tomatoes for two hours, I noticed that the garlic turned green. I'll continue my search for an answer. N
I finally found the answer to this puzzling situation. Here is the quote from the "More Tips" page: Food for Thought: "Science: Green Garlic Working on a pasta sauce recipe for an upcoming issue, test cook Erika Bruce noticed that fresh garlic cloves sometimes take on an odd blue-green shade when cooked with acid (tomatoes, in this case). Under acidic conditions, isoallin, a compound found in garlic, breaks down and reacts with amino acids to produce a blue-green color. Visually, the difference between garlic cooked with and without acid can be dramatic, but a quick taste of the green garlic proved that the color doesn't affect flavor." From America's Test Kitchen Newsletter, September 2004.
I have been making a spicy salsa which contains lots of garlic that is mashed into a paste. I wanted to bottle this as part of a gift basket for family and friends. After heating the salsa for bottling purposes, the significant "bite" of the salsa has disappeared. What can be done to safely bottle my salsa without losing the raw garlic appeal. JJ
The processing of canning is cooking the garlic, as you suspect, and I don't know of any way around that. Maybe you could make an attractive decoration for the lid with heads of garlic and suggest that recipients chop it up and add it to the jars after opening.
I know it sounds impossible, but I got too much garlic in the soup I was making. I know if you get too much salt cook potatoes in the broth and that absorbs salt any hints on too much garlic? DH
The only remedy I know for this problem is to make another batch of soup without garlic and mix the two together.
My garlic is in the flower or blossom stage right now. The blossoms (not the scapes) look like miniature garlic cloves, each about the size of a piece of orzo pasta. I tasted one and it was a delightful garlic taste. My question: Can I use these blossoms in cooking or salads?
Okay, I confess, I've never seen blooming garlic! The general rule is that all herb flowers are edible so I'm certain you can cook with yours. You might want to take caution that you don't overpower a dish if the flavor is strong like that of chive blossoms.
Hi, My neighbor gave me a whole bunch of garlic that he had already peeled - I have about 60 cloves of garlic. How do I store them - I am a single parent whose son is off at college and don't cook that much anymore - any suggestions - I would hate to have them rot or spoil. thanks D
Who first brought cultivated garlic to the New World and in what part was it first grown? Thanks, P
I can't find the exact answer to your question but I did discover that Christopher Columbus brought onions to the Dominican Republic in 1494. Soon they were introduced to Mexico and Central and South America. From there they made it to North America. I don't think it would be such a leap to think that garlic followed the same trail.
I have bought some Garlic in a pot and have planted this within my herb patch, in the garden. How do I know when to dig it up to use it? Also I have planted some Chervil in the same area but it is starting to go a red colour. Before planting it I broke up some of the roots in case it was a little pot bound and I am also keeping it well watered. Any Ideas??
After the plants shoot up flowers you will want to cut the stalks back to allow the heads of garlic to use all that energy to develop. Leave a couple of flowers as a guide; when they begin to brown and wilt you know they are almost ready. Stop watering for a few days and then pull the heads out of the ground. Allow to dry out of the sun for a few more days.
One reference book tells me that chervil does not take well to transplanting and doesn't really like full sun. Perhaps your plant is experiencing shock that it may or may not recover from or it's just getting too much sun? Can you check back with the place you bought it from to ask questions?
I have several recipes that call for a "garlic button". What-the-heck IS a garlic button? I would appreciate your input. Thanks. C
Cloves of the garlic head seem to go by many names. I've never heard them referred to as buttons but I have heard them called "toes" or "buds." These must all be regional references.
I have had a very strange experience with garlic recently. While I was preparing it (I swear to all that is holy) it turned green! I have two other witnesses and they too used cloves from the same garlic bunch and it turned green while cooking it on different occasions. And yes I used the same garlic (hey I was curious) and it didn't turn.
I have never heard nor see such a thing. Could it be that the garlic was bad?
I thought that maybe it was a reaction to using a non-stainless steel utensil, but I used a garlic press and used a plastic spoon to scrape the garlic off.
Mind you that all the utensils (marked stainless steel or unmarked)that I used that day were the same utensils I use on a regular basis when preparing garlic and again I have never had that happen.
Please help me figure this out so that I can buy garlic and use it without fear of it turning green.
Never heard tell of such an unusual phenomenon before! Only idea here is that maybe you had a green substance like another herb or spinach on the cutting board or in your saucepan. Readers, ideas?
Garlic is good but the after affects are not so good on your breath and body. Does powdered or pickled garlic have the same affect as fresh garlic?
Garlic really is the seasoning we love to hate! Although recent studies are showing that garlic may help reduce blood cholesterol, block certain cancers and reduce risk of infection, there is still the pesky problem of bad breath.
Jean Carper of USAweekend.com (4/2/95) reports that all forms of garlic, even powdered, can have health benefits. "Garlic infuses your blood and lungs," she writes, and may give off odor for 4-18 hours depending on your body's individual reaction.
I have found that cooking garlic seems to lessen the negative effect on your breath. Pickled garlic is cooked briefly so it probably falls into a middle range between raw and powdered. You would use far less powdered garlic so I consider it less potent.
Should you find yourself with garlic breath, you might try one of the suggestions found at Epicurious.com. They recommend eating fresh parsley, a coffee bean or a bowl of lime sherbet. But Carper warns these or other measures only serve to dim the problem. You have to let it run its course.