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.
Pick it!
- 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.
Try it!
- 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
Ingredients
- 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
Directions
- 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
Program Materials
Colorful fact sheets, recipe cards and educational videos provide educators and families with fun, engaging tools to enhance any dietary curriculum in a variety of settings.
Quick resources are available in the fact sheets below. Download the zipped folder to use the lesson plan, sampling instructions, recipes and display materials in your educational program.
