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Fresh garlic is suitable for a wide variety of preparations. It is increasingly available at farmers’ markets and supermarkets alongside dried garlic cloves. Here are some tips on how to use it.
Preparing fresh garlic
Garlic enhances many dishes and is also very healthy. It is available dried, as a powder, or as cloves. Freshly harvested garlic is also increasingly available.
- The green part of fresh garlic, known as the scape, can be finely chopped and enjoyed on buttered bread. It also adds a fresh, mild garlic flavor to salads or stir-fries.
- Fresh garlic cloves are milder than the dried variety. This makes them ideal for use in dishes where a garlic flavor is desired but should not be too intense.
- Garlic is an indispensable ingredient, especially in Mediterranean cuisine. Similar to an onion, the clove of fresh garlic is peeled and then chopped. You can also use fresh garlic to make your own particularly mild aioli.
The difference between fresh and dry garlic
The term “fresh garlic” can be a little confusing. After all, even the cloves in dry garlic are not really dry, but juicy and fresh. We explain the difference to you.
- So-called fresh garlic is young garlic whose cloves are not yet fully mature. This means that the plant has not yet developed its full flavor and tastes milder as a result. However, it cannot be stored and must therefore be used quickly.
- Fresh garlic is usually sold with part of the green stem still attached. It looks more like a spring onion or young leek. It can also be used in a similar way. When buying, make sure that the green part is a rich color and juicy.
- Dried garlic is garlic that has been stored. To make garlic storable, it must be fully mature. This makes the taste and smell more intense. This garlic also has the typical parchment-like skins over the cloves.
