Most of us use garlic, but don't know enough about garlic storage.
Garlic is a bulb (genus name Allium) and is derived from the Celtic "all" meaning hot.
Other members of this genus include onions, chives, shallots, green onions and leeks.
Garlic is one of the strongest flavored members of this genus family.
When purchasing raw garlic, choose plump, firm, white bulbs with the papery skin still intact on the bulb.
Store it fresh in a cool, dry, well ventilated place.
A store bought clay garlic container with ventilation holes works very well! To refrigerate fresh garlic, peel cloves and store in jars of oil.
The latter method would work well for longer storage of excess bulbs.
Dehydrated types of garlic can be stored in a closed container in a cool, dry, dark spot.
Garlic is best used fresh from the bulb.
Garlic salt is actually 90% salt and only 9% garlic, so don't expect the same taste from it.
Chop it fresh in a mini food processor and use it in pesto sauce or any sauce of your choice.
Rub it over chicken, fish fillets or a fresh pork roast before baking.
It can also be rubbed around the inside of salad bowls before adding your favorite tossed, pasta or potato salad! Proper garlic storage will also help retain nutrients in the bulb.
Fresh garlic contains many nutrients, including phosphorus, potassium, calcium, protein and vitamins B and C.
Try to use it on a daily basis to achieve the greatest health benefits.