Garlic
6 Garlic Mistakes We'll Never (Ever!) Make Again
Are you doing one of these without realizing?
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91 Comments
Douglas B.
March 21, 2022
In September of 2020 I planted 3# of garlic. In July I harvested 25# of the best home grown organic garlic. In September of 2021 I planted 4# of garlic to be harvested this summer. I also get garlic scapes which are delicious.
Lisa P.
September 14, 2021
Love this article! Can't wait to try the peeling hack with 2 bowls, also commenter Indra G's peeling hack. I laughed out loud about mistake #2 -- we store our garlic in an old ceramic bowl with the onions on the countertop. We go through a few heads a week so there's no danger of it sprouting or needing to be stored for "several months". What is any bona fide garlic lover doing by not using their garlic a.s.a.p?
cosmiccook
September 12, 2021
I go through 2 heads of garlic a week--and that's for "light" cooking! We LOVE our garlic in New Orleans. There's a variety grown in and around New Orleans called creole garlic--very mild. I use it upon occasion when I want a subtle flavor.
[email protected]
September 11, 2021
Ask the Produce mgr where you shop for the origin of the garlic and if it isn't local or from CA be careful because if imported, most of it is grown under questionable conditions and always check the root end(bottom) because there should be some root stubble at the base(it shouldn't be smooth)
carol
September 11, 2021
Thank you for the garlic tips. When I was a young cook, some 40 years ago, my father gave me a Zyliss garlic press. I still use that press every day. I'm baffled why recipes no longer suggest using a press. I agree with forgoing the pre-minced garlic - the taste is so bizarre and unappealing. I love the taste of fresh garlic -just picked - but it's so hard to come by.
kmkane123
September 10, 2021
Chewing on fresh parsley takes away a good amount of FRESH garlic breath (That's why you see it on restaurant dinner plates.)
Mary
September 10, 2021
I buy the heaviest bulbs of garlic I can find. That's in addition to the advice above. Heavy means fresh. And my favourite variety of garlic has more than a light purple tinge--some bulbs (heads) have a lot of purple in the peel. They are so tasty and juicy!
Marbesner
September 10, 2021
Steam peeled garlic in a pressure cooker. It becomes silky smooth and can be used as a spread, or in soups etc for instant flavor
[email protected]
September 10, 2021
As Kim says, Kosher salt is helpful when mincing Garlic and when finished keep the Garlic in a small mound for 10 or 15 minutes and the flavors concentrate!
I also use a Garlic peeling device that is a Rubber -like tube which does a really great job of peeling, and if you have a microwave(Who doesn't) about 5 or 6 seconds and the peel comes right off but be careful because the Garlic becomes really hot!
I also use a Garlic peeling device that is a Rubber -like tube which does a really great job of peeling, and if you have a microwave(Who doesn't) about 5 or 6 seconds and the peel comes right off but be careful because the Garlic becomes really hot!
j7n
May 10, 2021
Slightly old, dry garlic releases from the tough skin easily with a paring knife. Cut the root off first. 40 cloves is an obscene amount. Avoid heating it for long period and thus eliminating the flavor. Removal of cloves carefully, as opposed to crushing, has little impact to the rest of the bulb that is connected by dry tissue.
Sherrill R.
April 19, 2021
Take a rubber jar opener andd put the garlic bulb in the middle and roll it back and fourth,this will release the bulb and take the outside off clean
Jeany P.
February 26, 2021
Since I don't have two stainless steel bowls, when I have to peel a lot of garlic I use my cocktail shaker! It works great.
Steven T.
November 13, 2020
Just remember there are softneck and hardneck storage and taste different from on to another also scapes on hardneck not soft
Ace
November 10, 2020
I prefer roasting a head of garlic, cut off the top 1/4 inch, drizzle a few drips of olive oil and roast (325) for 30 minutes - the roasted cloves are soft and sweet - smear on toast!! ... and lasts for many days .....
Dolores D.
November 10, 2020
If you poach a clove of garlic for one minute for use in salad dressings or humus, the harshness leave while the flavor lasts.
Fred S.
November 9, 2020
buy a grater, not too large.
make sure it is not to sharp, don't want to grate your fingers.
Smack the Garlick to remove the skin, just enough for the juices to flow, don't cut the root off, use that to hold onto the Garlick and grate away.
perfectly grated Garlick and if you want the Garlick flavor don't ever cook the Garlick.
It looses all flavor, every time, trust me.
If you are like me a Garlick tragic, do as I suggest, you cant go wrong!
make sure it is not to sharp, don't want to grate your fingers.
Smack the Garlick to remove the skin, just enough for the juices to flow, don't cut the root off, use that to hold onto the Garlick and grate away.
perfectly grated Garlick and if you want the Garlick flavor don't ever cook the Garlick.
It looses all flavor, every time, trust me.
If you are like me a Garlick tragic, do as I suggest, you cant go wrong!
kmkane123
September 11, 2021
Who are you? Why join in a inappropriately spelled thread with more vitriol?
Patricia
September 11, 2021
Sorry, we former English teachers can't help ourselves. I will stop now but not without noting that I just love your phrase "inappropriately spelled." I guess no one uses "incorrectly" or "wrongly" any more.
kmkane123
September 11, 2021
You must waste a lot of time on social media, correcting or commenting on writing that’s not meant to be published in anything formal.
Patricia
September 11, 2021
You're undoubtedly right. (Good thing I'm retired and have that time to waste!) But do recall, kmkane123, that you were the first to correct the spelling of "garlic" and ask for a definition of the mysterious "tragic" used as a noun. I thought you and I were soulmates until you labeled me rude.
kmkane123
September 11, 2021
Sorry, the “rude” reply was meant for the poster of Tragic Garlick., not you! I often times can’t believe when you ask a question on social media you don’t get an answer but instead a snarky reply. Anyway, this post is old, and I’m moving on, but I encourage you to keep teaching English any way you can!!
cosmiccook
September 12, 2021
Patricia, correct away! Grammatically correct correspondence seems to have gone the way of dinosaurs! The decline of education I suppose.
Patricia
September 12, 2021
I LOVE your comma after the noun of direct address! That convention is dying rapidly ("Go Kings!"). Will continue correcting and try to avoid snarkiness.
james
November 8, 2020
Great article on prepping garlic. My preferred method (mostly) is to peel the cloves & thinly slice them. I agree that adding the garlic later in most dishes is the way to go.
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