Garlic is extremely tasty, even though it is not recommended to eat at all times because of its overpowering fragrance. Fresh garlic is coming out of season, but if you want to preserve it for the winter, here are some tips. It’s also a good idea to save some native garlic if you don’t want to buy high-priced Chinese garlic in winter.
For several reasons we don’t recommend Chinese garlic, but today we’ll talk about storage. If you haven’t planted garlic in your own garden, head to the market. With a little luck, you can buy enough home-grown garlic.
The easiest way to store garlic is in canvas bags, baskets or strung up in a well-ventilated place in the pantry. Be sure to buy garlic that is neither damaged nor soft. If you store garlic in a place that is too hot, it will dry out quickly.
You can keep garlic in the fridge
You can store garlic cloves in the vegetable drawer of the fridge. However, be careful, because if it has been kept at room temperature for a long time, it will sprout quickly. Store cloves in the fridge that have not yet sprouted.
Freezer
The best way to freeze garlic is to crush it finely, mix it with a little water and put it in an ice cube tray. When frozen, place the cubes in a tightly sealed container so that the freezer won’t smell of garlic. This way, when you want to use garlic to flavor a dish, you can take one or two ice cubes out of the freezer.
Garlic powder
Peel the garlic and cut into thin slices. Place in the oven and roast with the oven door slightly open until they are lightly browned. Then transfer them into a mincer and grind to a powder. Store in a tightly sealed jar to flavor your dishes until next spring.
In oil
Put the cleaned cloves in a jar and pour olive oil over them. Garlic oil will be ripe in two or three weeks and will make a delicious flavoring.