Garlic

• To create flavorful garlic-infused oils, gently heat crushed or sliced garlic in olive oil over low heat, infusing the oil with its distinctive taste; strain before using to prevent burning and enhance the oil's shelf life. This method is great for sautéing or drizzling on finished dishes.
• Roast garlic cloves whole until softened and caramelized to produce a sweet, mellow spread, perfect for spreading on bread, crackers, or adding to mashed potatoes for a depth of flavor. Explore roasted garlic uses as a flavour enhancer in various dishes.
• Finely mince fresh garlic and add it to dressings, marinades, and sauces to impart a sharp, pungent flavor. It's a core element in many vinaigrettes, BBQ sauces, and Asian-inspired dipping sauces.
• Sauté chopped garlic as the aromatic base for countless dishes, including stir-fries, pasta sauces, soups, and stews; adding it at the beginning of cooking releases its flavor into the oil, creating a rich foundation for the entire dish.
• Use garlic to add depth of flavor to meat, poultry, and vegetable dishes by rubbing minced garlic, salt, and pepper directly onto the surface before roasting, grilling, or pan-frying. This works particularly well with hearty cuts of meat and root vegetables.

• Supports immune function with its allicin content.
• May help reduce blood pressure and improve cardiovascular health.
• Offers anti-inflammatory properties that can contribute to overall wellness.
• Contains antioxidants that combat cell damage from free radicals.
• Provides manganese, vitamin B6, vitamin C, and selenium.
• Supports healthy cholesterol levels.

Store garlic in a cool, dry, and dark place with good ventilation. A mesh bag or open container away from direct sunlight is ideal. Whole garlic bulbs can last for several months under these conditions. Avoid storing garlic in the refrigerator, as this can cause it to sprout or become soft. Peeled garlic cloves should be refrigerated in an airtight container and used within a few days. Garlic can also be preserved in oil, but be cautious of botulism risk and refrigerate immediately.