The following is a compilation of information about garlic that I’ve collected over the years. Think of it as old wives’ tales, not proven science!
When selecting garlic, it should be big, plump and firm, tight silky skins with its paper-like covering intact, not spongy, soft, or shriveled. (Why buy small ones that are a pain to peel?)
• Unbroken garlic bulbs will keep for up to 3 to 4 months. Individual cloves will keep from 5 to 10 days. Store in a cook, dark, and dry location (dampness is the bane of garlic, so store away from stove and sink and keep it out of the frig). If the cloves sprout, the garlic is still usable and the sprouts can be used for salads.
• To preserve garlic cloves after they have been peeled, place them in a jar, cover with olive oil, seal jar, and store in refrigerator. They will stay fresh 3 to 4 months this way.
Cooking with Garlic
• Be careful not to overcook or brown garlic when sautéing in oil. If overcooked, it will become bitter and unpleasant tasting. Minced garlic usually cooks in less than 1 minute. Do not have the cooking oil too hot.
• When sautéing onions and garlic in a recipe, add the onions first. When the onions are just about done, add the garlic.
• The smaller you cut it, the stronger the flavor. After chopping or mincing garlic, leave it out 10 minutes before heating to release more of the heart-healthy chemicals. One medium clove garlic equals 1/2 teaspoon minced garlic, or 1/8 teaspoon garlic powder, or 1/4 teaspoon garlic juice, or 1/2 teaspoon garlic salt. You may substitute fresh garlic to create a bolder fresher taste.
One clove of garlic is ten times stronger pushed through a garlic press than one clove minced fine with a sharp knife.
The longer garlic is cooked, the milder it becomes.
You can remove garlic odor from your hands with fresh lemon juice, or a quick salt scrub rinsed off with cold water.
Chew on parsley or fennel seeds to help eliminate that garlic taste in your mouth.
This is a medicine chest in a tasty dish! It is the only antibiotic that can kill infecting bacteria and at the same time protect the body from the poisons that are causing the infection! It has been reported that the vapor from garlic can kill certain bacterium a foot away…powerful stuff and it tastes good, too. A lot of folks gargle with hot water and garlic juice when they have a sore throat and eat tons of garlic to rid themselves of the infection that can accompany a cold gone bad. People who eat garlic regularly as a part of their diet have a much lower incidence of stomach cancer; and they have longer blood clotting times and show lower triglyceride levels. This translates into lower blood pressure, reduced risk of strokes and cardiovascular disease. Garlic strengthens the immune system, helps to activate metabolism, and aids the body utilizing B-vitamins.