Garlic Tips

Garlic heads may be stored for up to 2 months in a cool, dry place.

An easy way to peel garlic for chopping or mashing is to cut the tops from the clove, flatten it with the broad side of a knife and then pull away the skin.

The harshness of raw garlic is tamed when it is cooked.

Whole, raw garlic is relatively mild, but when minced or chopped, it releases juices and becomes stronger tasting. Most of the flavor is released when the cloves are mashed or pressed.

When a recipe calls for precooking chopped garlic, saute it over low heat so it doesn't burn and develop a bitter taste.