Garlic is a highly esteemed vegetable, herb, and medicine in many cultures around the world. Its rich history speaks to its culinary and medicinal importance, beginning with the first recorded writings on garlic in Sanskrit in 5000 B.C. Garlic can be stored through the winter and can be used to enhance the flavor of almost any hearty winter dish.

How to Prepare:

Press, mince, or slice garlic cloves. A sharp knife yields best results when chopping. To mellow garlic’s strong flavor, opt for longer cooking. To enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking. As for garlic greens in the spring, you may chop or dice them raw into green or pasta salads, saute them in place of bulb garlic, sprinkle them over pizza, eat them raw, or use them anywhere garlic flavor is desired.

How to Store:

Garlic stores well in a cool, dark, and well ventilated place for several months. Warm temperatures will encourage garlic to sprout. Do not refrigerate, unless storing peeled cloves for a short time. Keep in airtight container to avoid garlic odor spreading to other foods. For very long-term storage, garlic can be minced and covered or blended with olive oil and placed in small airtight containers and frozen. After removing from the freezer, keep it in refrigerator.

How to Cook:

You can enjoy garlic raw, cooked, roasted, or sauteed.

Information adapted from From Asparagus to Zucchini, Image courtesy of Green Wagon Farm


Creamy Roasted Garlic Hummus


  • 2 cups canned chickpeas or 2 cups cooked chickpeas
  • 2 tablespoons tahini
  • 4 tablespoons olive oil
  • ¼ cup warm water
  • 1 large head of garlic
  • 1 lemon, juice of
  • ¼ teaspoon sea salt


Preheat oven to 375 degrees. Cut off the very top of the garlic clove (about ¼ inch) so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow to cool. Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Rinse and drain cooked or canned chickpeas. Add them, and all other ingredients, to the food processor and blend until completely smooth.

Scrape ingredients offsides of food processor to make sure it blends evenly. If you find that the hummus is too thick, you can add additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid. Serve at room temperature with crudites, warm pita or crackers. Optional: Sprinkle with chopped parsley or paprika before serving.

Recipe courtesy of Food Magazine


Borlotti Beans with Garlic and Olive Oil


  • 4 pounds fresh borlotti beans (cranberry beans), shelled, or 2 lb. frozen or dried (soaked overnight if dried)
  • 3 plum tomatoes, quartered
  • 10 large unpeeled garlic cloves
  • 8 large (or 16 small) fresh sage leaves
  • ¾ cup (or more) extra-virgin olive oil
  • Sea salt and freshly ground black pepper


Combine beans, tomatoes, garlic, sage, and ¾ cup oil in a medium pot. Add cold water to cover by 1 inch (about 2-½ cups). Bring to a boil; reduce heat to medium-low and simmer, partially covered and adding water by ¼-cupfuls as needed to keep beans submerged, until tender, 35–45 minutes for fresh or frozen and up to 1-½ hours for dried. Skim any foam from the surface. Season with salt, pepper, and more oil, if desired. Let cool in cooking liquid; cover and chill. Return to room temperature before serving.

Recipe courtesy of Bon Appetit


Potato and Garlic Pierogi


  • 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 6 garlic cloves, sliced
  • Coarse salt, to taste
  • ¼ cup freshly grated sharp cheddar cheese
  • 5 tablespoons unsalted butter
  • ½ cup heavy cream
  • Freshly ground pepper, to taste
  • 12 egg roll wrappers, cut into 4-½-inch rounds
  • ⅓ cup water
  • 1 tablespoon minced fresh chives


Simmer potatoes and garlic in salted water until tender, about 10 minutes. Drain, and pass hot potatoes and garlic through a ricer or a food mill. Stir in cheese and 4 tablespoons butter, then the cream. Season with salt and pepper.

Place 1 heaping tablespoon potato mixture onto center of bottom half of each round. Brush edges with water. Fold top half over filling, and press to force out air and seal. Repeat. Bring remaining tablespoon butter and the water to a simmer in a large nonstick skillet over medium heat. Add pierogi, cover, and steam for 4 minutes. Uncover, and brown until golden, about 3 minutes per side. Top with chives.

Recipe Courtesy of Martha Stewart


Roasted Garlic Soup with Parmesan Cheese


  • 26 garlic cloves (unpeeled)
  • 2 tablespoons olive oil
  • 2 tablespoons (¼ stick) butter
  • 2-¼ cups sliced onions
  • 1-½ teaspoons chopped fresh thyme
  • 18 garlic cloves, peeled
  • 3-½ cups chicken stock or canned low-salt chicken broth
  • ½ cup whipping cream
  • ½ cup finely grated Parmesan cheese (about 2 ounces)
  • 4 lemon wedges


Preheat oven to 350 degrees. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl. Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes.

Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

Recipe courtesy of Epicurious


Garlic-Cilantro Naan


  • 1 teaspoon active dry yeast
  • ½ teaspoon sugar
  • ⅓ cup warm water, about 110 degrees
  • 1 cup all-purpose flour
  • ½  teaspoon salt
  • 2 medium eggs, lightly beaten
  • 2 tablespoons plain yogurt
  • ¼ cup ghee or vegetable oil
  • ¼ cup fresh cilantro, finely chopped
  • 4 cloves garlic, finely minced


In a glass measuring cup, combine the yeast and sugar. Add the water and stir well. Let rest until foamy, about 5 minutes. Sift the flour and salt together into a large bowl. Make a well in the center of the flour and pour in the yeast mixture, eggs, yogurt, and ¼ cup ghee or oil. Mix together with your fingers until a smooth dough forms, working in a small amount of additional flour if needed. Knead for 3 minutes.

Oil a small bowl with the remaining 1 teaspoon ghee or oil. Place the dough in the bowl, turning to coat; cover with plastic wrap and let rest in a warm place until doubled in size, about 1 hour. Place a baking stone in the bottom of the oven and preheat oven to 400 degrees. Divide the dough into 6 pieces and gently roll into balls. Gently roll each ball into a 6-inch circle on a lightly floured surface.

Brush each circle with ghee or vegetable oil (about 2 teaspoons total) and top evenly with ¼  cup finely chopped fresh cilantro and 4 cloves of garlic, finely chopped. Gently press the cilantro and garlic into the dough so they adhere. Bake dough on the baking stone in batches until just golden brown and puffed, 8 to 10 minutes. You should be able to bake two naan at a time on an average size baking stone. Serve immediately.

Recipe courtesy of Food Republic