In the kitchen
Garlic should be kept in a dry and airy place to delay sprouting and the development of rot. If well dried it should keep for several months even at room temperature, though it shows an increasing tendency to sprout as spring approaches.
Prep & Cooking tips
Separate the number of cloves you need. Peel the dry outer skin by giving the clove a gentle bash with the flat side of your knife; slice off the root end and the clove should come out easily.
Finely slice or crush the peeled cloves. Garlic prefers to be cooked very gently and can be bitter if burnt.
Unpeeled cloves and whole heads can also be used; roasted or added to cooking water for root veg, potatoes and pulses.
For a gooey condiment that makes most things taste better, slice the top off a whole bulb (or a whole lot of bulbs), trickle with oil, wrap loosely with foil and bake at 180°C/Gas 4 for an hour. Squeeze out the soft, golden flesh to use in salsas, salad dressings or as a sweet, mellow ketchup for roasted veg, meat or fish.
Add a small amount of crushed raw garlic to salad dressings or towards the very end of cooking for a fully flavoured outcome. Try this recipe for roasted broccoli with garlic and chilli.
Goes well with
Mediterranean and Asian cuisine
Most meat and fish
Nearly all veg
Spring greens with wet and wild garlic
Serves: 4 Total time: 15 min
Wild garlic and potato soup
Serves: 4 Total time: 40 min
Tarragon and garlic stuffing for chicken
Serves: 3 Total time: 50 min
Potato and wet garlic tortilla with two-bean chervil salad
Serves: 2 Total time: 40 min
Grilled sweetcorn with black garlic butter
Serves: 2 Total time: 50 min
Potatoes, summer greens, wet garlic and chervil
Serves: 3 Total time: 25 min