Bobby, I stock up on fresh garlic as soon as it starts to appear at the farmers market. So I probably have about 30 heads of garlic on hand. I store in in a basket in one of my cupboards. It will keep without sprouting for 4 to 5 months easily. I never peel garlic until I need it. Elephant garlic is milder so I would probably use a whole clove in whatever I was cooking.

The secret to keeping garlic without it sprouting is to try and maintain a consistent temperature. The garlic that we buy here in the winter is shipped in containers and then store in the grocery store and the change of temperature causes the garlic to start to sprout.

Oh and I would definitely trust a guy who would rather eat asparagus and broccoli. I like some meatloaves and chocolate cakes, but I love asparagus and broccoli.

My favourite garlic press is actually a microplane. I have a number of microplanes with different graters, fine to coarse. I haven't used a regular garlic press since I bought my first microplane about 10 years ago.

Ann

What Ann said....mostly.
But I like a garlic press and have a zyliss. it just smashes the garlic through the holes and leaves the husk behind.
But if you aren't going to use a whole clove of garlic....why bother? Garlic is good for you....keeps vampires away!
Ever roast garlic and spread the resultant goo on a piece of bread? Oh my!! No vampires around then!!
Linda C

Like Ann said, elephant garlic is milder. So you will use more. The flavor is also different, I don't like it. It tastes herbaceous or something. I mince my garlic more often than I use a press. I find presses a nuisance to clean. I like Ann's idea of using a microplane. I'm doing that next time.

I don't use a lot of garlic so I only buy one head at a time and I keep it in the veggie bin of my frig and keep an eye on it for sprouts.

Here is some info from about.com:

Garlic Storage: Store unpeeled garlic in an open container in a cool, dry place away from other foods. Do not refrigerate or freeze unpeeled garlic. Peeled garlic cloves may be stored in a sealed container in the refrigerator. It is imperative that garlic in oil be stored under refrigeration to avoid potentially-deadly bacteria growth. Garlic powder should be stored in a cool, dry, dark place.
Miscellaneous Garlic Information: Elephant garlic (allium scorodoprasum), which has very large, extremely mild-flavored cloves, is not a true garlic, but a closer relative to the leek. The smaller you chop garlic, the more pungent it becomes. Whole cooked garlic cloves are quite mild, with a nutty flavor. Studies have shown garlic can suppress the growth of tumors, and is a potent antioxidant good for cardiovascular health.

What Ann said.

I also use a Zyliss which I've had forever... you can put garlic cloves in unpeeeled and press, then remove the skin from the cavity of the press... so easy! I also chop it for some recipes, and for some that require lots of garlic, I'll use my food processor.

Ann, the microplane scares me, I just visualize missing skin on my fingertips... you're brave!

Catherine

These are the best little garlic peelers.

Here is a link that might be useful: Garlic peeler.

I store my garlic bulbs in a basket in my pantry. It lasts for months, but I'm able to keep my pantry fairly cool by cracking a window. When the fresh garlic comes in at Costco I get big jars of already peeled cloves, toss them with a little olive oil and roast them, then freeze on a tray,bag them up and store in freezer....instant roasted garlic...very handy.

I've always hated garlic presses, but a friend gave me a Pampered Chef press and I love it. The garlic all comes out and you're left with the peel, which pops out very easily. Works well to smoosh chipotles in adobo, too.

I have one of those peelers that Barnmom posted, too...they do work very well.

I just ordered 10 different varieties that do well in the north. I'll plant them next week....can't wait for harvest!

What Ann and Barnmom said.........

I love garlic and rarely have it around long enough to sprout. That said I always use a microplane grater for it too - it is so easy!

Also that little gadget barnmom posted is great! My kids have become great little helpers in the kitchen thanks to that - it was the first kitchen "tool" they both learned to use.

Alexa

I've never used the Zyliss but it's been rated best by Cooks Illustrated for a long time.

I've had no luck with storing garlic either. So I buy a head or two at a time.

Regarding barnmom's garlic peeler - I had a similar one that worked great but I could never get the garlic smell out of it so I tossed it. Anyone else have that problem? I just roll cloves between my hands now if I want them to stay whole and unsmashed. Can hurt a little bit but it works just fine.

I love garlic and use it more then I am supposed too.

The only time I've had garlic go bad is when we went on vacation once and then I came back to a heavy work load and was not cooking much for about 3-4 months. I pulled out my garlic and it was shriveled up.

I hate peeling garlic and usually just smash the clove or put it all through the press which works great. I am interested in one of those garlic peelers that barnmom posted.

Kathie, what varieties did you buy and where? I would like to plant some this year too.

Michelle

Katie, I "borrowed" your idea about roasting the garlic cloves from the big Costco jars when you mentioned it a while ago. It's really a great idea. I use the roasted cloves to make garlic bread & enliven vegetables. They're especially good in mashed potatoes. Thanks for the tip!

Sue

I got my little peeler in a swap package from our old friend, Renee in Kentucky, way back when. It's a goody! I have given several as little gifts because it works so well.

As for the odor, I've never noticed any. I put mine through the dishwasher after using it.

Guess I missed the thread about roasting garlic. How do you store it ? And for how long ?

Thanks

I have a Pampered Chef press, which minces nicely..I just tried using my micro plane for a few cloves the other night..it does work well, but then I had a bit left, or I'd have not fingernails. LOL

I smash with knife to peel fresh garlic, but I also have peeled cloves from Costco or TJ's for when I'm in a bigger hurry. I also don't peel when using the press..that's what it's for..depeels and minces in one quick smoooooosh..

Michelle, it came from a place in WI. Very nice to deal with. Before I ordered they made sure everything I chose would do well here. Nice garlic, too. I ordered these hardnecks: Russian Red, German Red, Spanish Roja, Chesnock Red, Brown Tempest, Romanian Red, Siberian and two softnecks, Silver White and One they recommended, Simonetti.

Ohiomom, it's that simple....I just toss whole peeled cloves and a little olive oil with my hands and roast them until they're light brown. Then I load them onto plastic wrapped cookie sheets, freeze and then dump them into freezer bags. I'm using the last of mine from a year ago and they're fine. Having them on pizza tonight.

Terri, my biggest problem with the PC press is how far it shoots the garlic sometimes, lol.

Here is a link that might be useful: http://wegrowgarlic.com/

Thanks KateC :)

Rather than spending $6 or so dollars for one of those rubber garlic peelers from Amazon you can find them at most dollars stores for a dollar LOL
Now if you don't have one you can also use those little rubbery squares, grip pads for opening jar lids, usually with advertizing on them, just fold over the garlic clove press and roll, same thing.

Dang!!! We Grow Garlic is completely sold out!

I sent them an e-mail hoping that they have a mailing list. I get so busy I forget important things, like the garlic crop!

Michelle

I just smash garlic cloves with the side of a knife to peel them and that's usually how I throw them into a dish I'm cooking. Or if making a sauce I grind them together with a bit of seasalt and Italian parsley in a mortar and pestle, or at other times just slice or mince the cloves. I never peel and store them ahead of time as it only takes a couple of seconds to peel a clove or two. I have a garlic press which I don't use.
I usually store the whole heads in the fine mesh bag they are sold in, hanging up on the tiled kitchen wall, and the separate cloves

I haven't tried to freeze garlic as there is always plenty fresh in the local markets.

SharonCb

Bobby -

I generally do as Sharon does. Smash with the side of my chef's knife and then mince. Otherwise, I use the side of my knife and make a paste with salt if adding to a sauce.