4 Ways to ❤️ Garlic

Store Whole Bulbs at Room Temperature

Keep garlic bulbs in a cool, dry, dark place with good airflow, like paper bag or woven basket in a pantry or cupboard away from the kitchen stove and windows. The ideal temperature is between 50-60 degrees in mild humidity. Hardneck garlic, when cured properly, can be stored for several months. For this, Melissahof garlic is cured for four months.

 

Peeled Garlic can be Frozen

You can freeze garlic cloves, an entire garlic bulb, roasted garlic, chopped and minced garlic. Freezing does not destroy garlic, but it does change the texture of whole cloves. Melissahof sells resealable vaccum pouches of frozen peeled garlic. You can keep them in the freezer, and pull out a few cloves at a time for your recipes.

 

Garlic Ferments*

Garlic can be fermented a variety of ways. Melissa's favorite is to ferment it in raw honey. To do so, place peeled cloves in a glass jar. Cover the cloves completely with raw honey (It must be raw honey for healthy fermentation). Screw the jar lid on loosely. Set aside for a week or so. Then, spread on buttered toast or marinade and dress chicken with it!

 

Garlic Confit*

Confit is a French cooking technique that involves slowly cooking peeled garlic cloves in oil until they are tender and spreadable. Confit preserves the food and gives it a rich flavor. The oil is also infused with the flavors of the garlic and any herbs you add, creating a flavorful oil. Garlic confit can be eaten on toast, used in vinaigrettes, soups, sauces, pastas, sandwiches, or marinades.

 

You can use olive oil or grapeseed oil to confit garlic. To make garlic confit, fully submerge peeled garlic cloves in oil in a pan or pot, then add flavoring ingredients like sprigs of rosemary or thyme. Cook over low heat until golden and tender. Garlic confit can be stored in the fridge for a couple weeks, and also frozen.

 

*Melissahof frozen peeled garlic can be used for both ferments and confits!