A vital ingredient for all cooks - usually fried with onion at the start of the cooking process. Great mixed with Riverford butter and spread on bread before putting in oven to make delicious garlic bread.
Garlic should be kept in a dry and airy place to delay sprouting and the development of rots. If well dried it should keep for several months even at room temperature though it shows an increasing tendency to sprout as spring approaches.
did you know?
Garlic's strong flavour is caused by a chemical reaction that happens when the garlic cells are broken. The flavour is at its most intense just after it's chopped or crushed.