Apart from the myth of keeping vampires away, garlic is also good for keeping illnesses at bay and considered a superfood by health exponents.
It contains the compound allicin, among others, has potent medicinal value and is highly nutritious. People believe that it can help to reduce blood pressure, improve cholesterol levels, aid in detoxifying the body and even improve bone health.
While some people abhor the strong smell and bad breath that follows after eating garlic, some love it enough to even eat whole teaspoons of raw garlic every day for health reasons.
A whole garlic bulb left with its skin intact can last for months if stored in the right condition. However, once the skin is removed, it has to be used fast. Keeping it in the fridge will prolong its lifespan. Here are some ways to store and make good use of garlic.
1. Garlic as we know it
Fresh garlic cloves are larger and more vibrant in flavour, and come complete with their green stems. In Europe, these can be quite expensive. Typically the ones we buy from the supermarket or grocery store in Malaysia are actually not “fresh” but somewhat dried already, so they last longer. As long as they are still bulbs and kept in a dry, dark and cool place, preferably in a container with some breathing space, they should last a few weeks. Once the cloves are separated and peeled, they have to be used as soon as possible. If kept in an airtight container in the fridge, they can last up to 10 days but may not be as fragrant or pungent. If stored in the freezer, they can last up to three months.
2. Garlic paste
Homemade garlic paste can save you time and tastes better than store-bought ones as there’s no preservatives or added ingredients. Peel a big bunch of garlic, add a bit of oil and salt, and blend into a paste. Store this in the fridge if you use garlic frequently. Or, put the paste in an ice cube tray and freeze. Then, remove the cubes from the tray and store in a container or freezer bag in the freezer, and use only what you need. It’s so convenient!
3. Pickled garlic
Apparently this was a Tik Tok trend not too long ago. It’s nothing new, however, as our mothers and generations before have probably been doing this for ages. The Thais and Koreans also eat pickled garlic with their meals. There are loads of recipes on the Internet, but generally it involves soaking garlic in salt and water first, and then storing in a mixture of water, vinegar and sugar. You can also spice things up by adding herbs or chilli. Pickled garlic will last for months when stored in the fridge in an air-tight jar filled to the brim to ensure no air gets in. The garlic becomes less pungent but still maintains its benefits.
4. Dehydrated garlic
Dry up whole or sliced cloves. Garlic that’s been dried in a dehydrator (takes anything from six to 12 hours, depending on the dehydrator) or in an oven (four to 8 hours) until it becomes brittle, can last a very, very long time, maybe even years in an air-tight container. You can pop some in stews and soups directly during slow-cooking. Add them to salads or sprinkle over dishes as toppings. To rehydrate, put in hot water for a few minutes and then use as you would fresh garlic.
5. Garlic powder
This is the next step after dehydrating the garlic. Make your own using a powerful blender, and pulverise the garlic until it becomes powder. Use this in your cooking as you would fresh garlic. For easy measurement, a clove of fresh garlic comes up to about 1/4 teaspoon of garlic powder. Here’s a tip: mix some salt together with some garlic powder, and use it to flavour steaks, sprinkle on chicken or even fries!
