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Fresh garlic is suitable for a wide variety of preparations. It is increasingly being sold alongside dry garlic cloves in weekly markets and supermarkets. We give you tips on how to use it.
The preparation of fresh garlic
Garlic enhances many dishes and is also very healthy. It is available dried, as a powder or as a clove. Garlic is also increasingly available freshly harvested.
- The green part of fresh garlic, known as the scape, can be enjoyed finely chopped on a sandwich. But it also adds a fresh, mild garlic note to salads or vegetable dishes.
- The clove of fresh garlic is milder than the dry variety. It can therefore be used wherever garlic flavor is desired but must not be too intense.
- It is hard to imagine Mediterranean cuisine without garlic. Similar to an onion, the clove of fresh garlic is peeled and then cut.
You can also make your own particularly mild aioli from fresh garlic.
The difference between fresh and dry garlic
The term fresh garlic can be a little confusing. After all, the cloves in dry garlic are not really dry, but succulently fresh. We explain the difference for you.
- Fresh garlic is young garlic whose cloves have not yet fully matured. This is why the plant has not yet developed its full aroma and tastes correspondingly milder. However, it cannot be stored and must therefore be consumed quickly.
- Fresh garlic is usually sold with part of the green stalk. Its appearance is more similar to that of a spring onion or young leek. It can also be used in a similar way to these. When buying, make sure that the green has a rich color and is juicy.
- Dry garlic is garlic that has been stored. To make garlic suitable for storage, it must be fully ripe. The taste and smell are therefore more intense. This garlic then also has the typical parchment-like skins over the cloves.
