Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.
- A bulb covered with dry, loose outer skin, made up of individual cloves; skin must be removed.
- Select plump, dry and firm heads with a smooth white covering.
- Choose large sized bulbs with roots still in place.
- Do not buy garlic with green sprouts growing from it.
- Store in a mesh bag at 32-40 degrees for up to 3-6 months.
- Member of the onion family; strong flavor and smell for flavoring food.
- Cooked garlic has a milder flavor than raw; bitter when overcooked.
- Used whole, chopped, crushed, pressed or pureed in dishes. The more finely garlic is chopped the stronger its flavor.
- Peel the outer skin off; crush by pressing with the side of a large knife blade, chop finely, crush again. Let stand at room temperature about 10 minutes.
- Cook for as short a time as possible.
Like it! Garlic and Herb Butter
- ½ c softened butter
- 1 t finely chopped dried parsley, basil or herb of choice
- ½ t minced garlic
- 1-3 t lemon juice
- Salt and pepper to taste
- Mix all ingredients together
- Shape the mixture into a roll
- Wrap it tightly with saran wrap
- Freezer up to 6 months
- Slice of amounts as needed
Yield: 8 servings
Nutrition Facts per Serving: Calories 100; Fat 12g; Cholesterol 30mg; Sodium 140; Carbohydrates 0g; Sugar 0g; Fiber 0g; Protein 0g
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