Storage: Garlic should be stored in cool, dry, dark conditions, to minimize sprouting. Don’t freeze garlic. Green sprouts don’t make the cloves unusable. If you are sensitive to the slightly bitter flavor they impart, slice the cloves lengthwise and remove the sprout.
Uses: Infinite! Cooking will moderate raw garlic flavor. Roasting whole heads yields a creamy, mild garlic paste that needs to be squeezed out of each clove. Don’t burn garlic as that adds a bitter flavor to a dish. A nutritional note: chop garlic about ten minutes before adding to heat as the enzyme that produces antioxidants is activated by chopping and deactivated by heat.
- Adobo Greens
- Baked Elephant Garlic
- Bow Ties with Broccoli Pesto
- Carote Insalata
- Garlic Snow Peas with Filberts
- Green Garlic and Greens
- Green Garlic Gnocchi
- Roasted Carrots with Garlic and Thyme
- Sautéed Broccoli With Garlic
- Soy Sausage-Stuffed Cabbage Rolls
- Spinach, Green Garlic and Mushroom Pie
- Szechwan Noodles with Peanut Sauce