The Basics

Garlic (Allium sativum) is a member of the Allium family, closely related to onions, shallots, leeks, and chives. A garlic bulb, also called a head, is composed of individual segments called cloves, each wrapped in papery skin. Most garlic bulbs contain 10-20 cloves, depending on the variety.

There are two main types of garlic:

• Hardneck garlic: Has a stiff central stalk, fewer but larger cloves, and a more complex, robust flavor. Popular varieties include Rocambole, Porcelain, and Purple Stripe. These are often preferred by chefs for their superior taste.
• Softneck garlic: Has a soft, braided stalk, more numerous but smaller cloves, and a milder flavor. This is the type most commonly found in supermarkets because it stores longer and ships well. Popular varieties include Silverskin and Artichoke.

The Science of Garlic's Flavor

Like its Allium relatives, garlic has evolved a sophisticated chemical defense system. When garlic cloves are crushed or cut, cells rupture and release an enzyme called alliinase. This enzyme converts the amino acid alliin into allicin, the compound responsible for garlic's characteristic aroma and much of its flavor.

The intensity of garlic's flavor depends on how you prepare it:

• Whole or lightly crushed: Mild, sweet flavor (fewer cells ruptured)
• Sliced: Moderate flavor
• Minced: Strong, pungent flavor
• Crushed or pressed: Most intense flavor (maximum cell rupture)
• Grated or microplaned: Very intense, with a sharp bite

Heat also dramatically affects garlic's flavor. Raw garlic is sharp and pungent, while cooked garlic becomes sweeter and mellower. Roasted whole cloves develop a rich, caramelized sweetness with almost no harshness.

"Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime."

Purchasing and Selecting

When shopping for garlic, look for bulbs that are:

• Firm and solid: Squeeze gently; the bulb should feel tight and firm, not soft or spongy
• Heavy for their size: This indicates fresh, plump cloves inside
• Dry with papery skin: The outer skin should be dry, tight, and intact
• Free from blemishes: Avoid bulbs with dark spots, mold, or sprouting green shoots

Avoid:

• Bulbs with green shoots sprouting from the top (these will be bitter)
• Soft, spongy, or shriveled cloves
• Bulbs with powdery residue or visible mold
• Pre-peeled garlic in jars, which often has an off flavor and lacks the complexity of fresh garlic

For the best flavor, shop at farmers' markets during garlic harvest season (typically mid-to-late summer in most regions). Freshly harvested garlic has a more complex, nuanced flavor than garlic that has been in storage for months.

Storing Garlic

Proper storage is essential to maintain garlic's quality and prevent sprouting or spoilage:

Whole Bulbs

• Temperature: Store at room temperature in a cool location (60-65°F is ideal)
• Airflow: Ensure good air circulation; never store in plastic bags
• Light: Keep in a dark place; light can trigger sprouting
• Humidity: Avoid humid environments; garlic needs to stay dry
• Container: Use a basket, mesh bag, or specialized garlic keeper with ventilation holes

Important: Never refrigerate whole garlic bulbs, as the cold, humid environment encourages sprouting and mold. Also, do not store garlic near potatoes, as potatoes release moisture and ethylene gas that can cause garlic to sprout.

Individual Cloves

• Once separated from the bulb, individual cloves will dry out more quickly
• Use within 3-10 days
• Keep in a cool, dry place with good airflow

Peeled Garlic

• Store in a sealed container in the refrigerator
• Use within 5-7 days
• Cover with olive oil for longer storage (up to 2 weeks refrigerated)
• Warning: Garlic in oil must be refrigerated and used quickly to prevent the risk of botulism

Shelf Life: Properly stored whole bulbs can last 3-5 months for softneck varieties and 1-2 months for hardneck varieties.

Preparing Garlic

Peeling Garlic

There are several methods to peel garlic efficiently:

1. Crush and peel: Place a clove on a cutting board, lay the flat side of a chef's knife over it, and give it a firm smack with the heel of your hand. The skin will loosen and peel off easily. This method is ideal when you're mincing or crushing the garlic anyway.
2. Shake method: Place multiple cloves in a sealed container or between two metal bowls and shake vigorously for 15-20 seconds. The skins will separate from most cloves.
3. Microwave method: Microwave whole cloves for 5-10 seconds to loosen the skins.
4. Soaking method: Soak cloves in water for 10-15 minutes to soften the skins before peeling by hand.

Removing the Germ

The green shoot or "germ" that sometimes grows inside garlic cloves can be bitter. If you slice a clove in half lengthwise and see a green center, remove it by flicking it out with the tip of a knife. This is especially important for raw preparations.

Slicing, Mincing, and Crushing

• Slicing: Peel the clove and cut into thin, uniform slices with a sharp knife. Great for sautéing or infusing oils.
• Mincing: Slice the clove thinly, then make perpendicular cuts to create small pieces. Rock your knife back and forth over the pieces to achieve a fine mince. A sharp knife is essential.
• Crushing: Use a garlic press to extract the pulp and juices, leaving the skin behind. This produces the most intense flavor.
• Grating: Use a microplane or fine grater for a paste-like consistency, perfect for dressings and marinades.

Tip: To remove garlic smell from your hands, rub them on stainless steel (like the sink or a special "soap bar") under running water, or wash with lemon juice.

"There are five elements: earth, air, fire, water and garlic."

Cooking with Garlic

Sautéing

Sautéed garlic is the foundation of countless dishes. The key is to cook it gently and avoid burning:

• Use medium to medium-low heat and plenty of fat (oil or butter)
• Add garlic to the pan after other aromatics like onions have started to soften, or cook it alone briefly
• Cook until fragrant and just beginning to turn golden (30 seconds to 2 minutes)
• Warning: Garlic burns easily and becomes acrid and bitter when overcooked. If it starts to brown too quickly, add your liquid ingredients or remove from heat immediately

Roasting

Roasted garlic develops a sweet, mellow, almost nutty flavor:

1. Cut off the top 1/4 inch of a whole garlic bulb to expose the cloves
2. Drizzle with olive oil and season with salt
3. Wrap in foil and roast at 400°F (200°C) for 40-60 minutes, until cloves are soft and golden
4. Squeeze the roasted cloves out of their skins like toothpaste

Use roasted garlic in mashed potatoes, spread on bread, mixed into pasta, or blended into soups and sauces.

Confit

Garlic confit is made by slowly cooking peeled cloves in oil:

• Place peeled cloves in a small pot or oven-safe dish
• Cover completely with olive oil
• Cook on the stovetop over very low heat or in a 250°F (120°C) oven for 1-2 hours
• The garlic is done when completely tender and golden
• Store in the refrigerator in the cooking oil for up to 2 weeks
• Important: Must be refrigerated to prevent botulism risk

Raw Garlic

Raw garlic provides the most intense, sharp flavor:

• Use sparingly in dressings, marinades, and sauces
• For a milder raw garlic flavor, let minced garlic sit in lemon juice or vinegar for 10 minutes before using
• For the smoothest texture, use a microplane or make a paste by crushing with salt

Timing is Everything

When to add garlic depends on the cooking method and desired flavor:

• Early: Add at the beginning for mellow, integrated flavor in long-cooked dishes like braises and stews
• Middle: Add after other aromatics in most sautés and stir-fries
• Late: Add in the last minute of cooking for a more pronounced garlic flavor
• Finish: Add raw at the very end or as a garnish for maximum punch

"Everything tastes better with garlic."

Common Mistakes to Avoid

• Burning garlic: Always watch carefully and use moderate heat. Burnt garlic is bitter and can ruin a dish.
• Adding garlic too early: In high-heat cooking like stir-fries, add garlic near the end to prevent burning.
• Using pre-minced garlic from a jar: The flavor is significantly inferior to fresh garlic and often has an unpleasant aftertaste.
• Not adjusting for preparation method: Remember that crushed or pressed garlic is much stronger than sliced garlic. Adjust quantities accordingly.
• Refrigerating whole bulbs: This causes premature sprouting and spoilage.
• Storing garlic in oil at room temperature: This creates ideal conditions for botulism. Always refrigerate garlic stored in oil.

Health Benefits

Beyond its culinary uses, garlic has been valued for its medicinal properties for thousands of years. Garlic contains allicin and other sulfur compounds that have been studied for potential health benefits, including:

• Cardiovascular support
• Antimicrobial properties
• Immune system support
• Antioxidant effects

While garlic is not a substitute for medical treatment, incorporating it into your diet is a delicious way to add flavor while potentially supporting overall health.

Quick Reference Guide