We’re all talking about food sustainability these days, and a huge part of that is making sure nothing from our gardens goes to waste. If you’ve been blessed with a bumper crop of garlic this season, you’re probably wondering how to keep that “white gold” fresh for the long haul. Luckily, there are plenty of ways to preserve your harvest. One of the easiest methods is drying, which opens up a ton of delicious possibilities for your kitchen.
Air-Drying Your Garlic
If you aren’t planning on using your fresh garlic right away, the old-school way is to air-dry the bulbs with the stalks still attached. Just bundle them up and hang them somewhere with great air circulation. Ideally, you want a spot that’s sunny but protected from the rain. It’s a classic look for a porch or shed!
Using a Dehydrator or Oven
Don’t want to wait on the weather? You can speed things up by using a food dehydrator or your kitchen oven. Here’s the quick “how-to”:
- Wash and peel your garlic cloves.
- Slice the cloves into thin, even pieces.
- Spread the slices out on a baking sheet lined with parchment paper.
- Dry them in the oven at about 125°F (50°C) for roughly 5 hours. (Pro tip: Prop the oven door open slightly with a wooden spoon to let the moisture escape!)
- You’ll know they’re done when the slices are brittle and snap easily.
DIY Garlic Powder
Once you have those crispy dried slices from the oven or dehydrator, you’re just one step away from homemade garlic powder or granules. Simply toss the slices into a blender or use a mortar and pestle to grind them down. This stuff is amazing for seasoning, but fair warning: it’s much more potent than the fresh stuff, so start small when you’re cooking!
Black Fermented Garlic: A Gourmet Treat
While fermenting white garlic is a staple in many Asian cuisines, it’s still a bit of a hidden gem here in the States. So, what’s the big deal with these black bulbs? It’s all about *umami*—that savory “fifth taste.” The flavor profile is incredible, ranging from slightly tangy to sweet notes of plum, fig, caramel, and roasted vanilla, with just a hint of that original garlic kick.
How Black Garlic is Made
To get that signature look and taste, whole garlic bulbs are kept in a high-humidity environment at around 140-160°F (70°C) in an airtight container for several weeks or even months. During this time, the natural enzymes and microorganisms in the garlic trigger a fermentation process. The cloves slowly transform, turning darker and darker until they are pitch black and have a soft, balsamic-like consistency.
