To store garlic:
Like onions, garlic can be eaten fresh or dried. Dried, cured garlic appears in August and can be kept for several months in a dark, dry, well-ventilated place at a cool room temperature. Warm temperatures will encourage the cured garlic to sprout.
To prep garlic:
Remove the papery skin and base. Mince or chop as needed.
To cook garlic:
For garlic aroma, try rubbing a cut clove around the rim of a baking dish. Try roasting garlic: cut tops off garlic to expose cloves, brush with olive oil, and bake for 1 hour at 350 degrees. Squeeze garlic out of its skins and spread on crusty bread.
To freeze garlic:
Leave the skins on and place individual cloves in a Ziploc bag or Mason jar; then freeze.
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