Garlic

Store whole bulbs in a cool, dry, dark place with good air circulation. Do not refrigerate whole bulbs. Peeled cloves can be refrigerated 7-10 days or frozen. Avoid storing in plastic bags.

Raw garlic values. High in manganese, vitamin B6, and vitamin C. Contains allicin and other sulfur compounds.

Let crushed or minced garlic sit 10 minutes before cooking to maximize allicin formation and health benefits

Remove the green germ from the center of older cloves to reduce bitterness

Smash cloves with the flat of a knife to make peeling easy

Add garlic later in cooking for sharper flavor, earlier for mellow sweetness

Roast whole bulbs (cut top, drizzle oil, wrap in foil, 400°F for 40 min) for sweet, spreadable cloves

olive oil and butter

ginger

lemon

parsley and cilantro

tomatoes

mushrooms

chicken and lamb

soy sauce

chili peppers

rosemary and thyme

Burning garlic — it turns bitter quickly over high heat; add after onions have softened or use lower heat

Using jarred minced garlic as 1:1 substitute for fresh — it's milder and has preservatives that affect flavor