It’s no secret in our house, we LOVE garlic! It ends up in the majority of our dishes. There really is nothing like the smell of sautéing garlic… MMM… MMM… GOOD!

I just learned that one clove of garlic processed with the garlic press is 10 times stronger than if you were to mince that same clove with a knife? What a great way to save money. I guess I’m going to have to use my garlic press more often.

Garlic should be stored in a cool dark place. Never store garlic in the refrigerator! Unbroken heads of garlic can be stored for three or four months. Individual cloves can be stored for 10 to 15 days.

Although they are available year-round garlic bulbs are freshest, March through August.  You should always choose large bulbs that are firm to the touch, not spongy and shriveled looking. The skin should be silky and paper-like.

When cooking with garlic always remove the green sprout in the middle of the clove, as it is very bitter. However, if your garlic bulbs or cloves start to sprout these sprouts can be used to jazz up a salad or sandwich.

Feel free to share your favorite garlic tip.  Garlic lovers are waiting.