FYI, a big single clove like this is a sign it was harvested too early and it won’t have as strong a garlic flavor.
Fun fact: Most store bought garlic has been dried for a month in a temperature controlled darkened warehouse before being sent off for sale.
I process garlic into a paste with lots of olive oil and a touch of lemon juice to keep it from going fluorescent green too fast.
I do an entire 1Kg bag of garlic at a time. The garlic paste rarely lasts more than a month, and frequently fails to last the month. In fact, when I make Cæsar Salad, using an entire head of Romaine, I usually use a good 4 heaping soup spoons - at least 300ml if not more - in that single salad.
The fun bit is that my stomach has begun bioreacting garlic. I have to restrict my salads to days I don’t head out, least I drop munitions on the general public every minute or three. And not silent ones, either… nooooooo, we’re talking 10-20s long buzz bombs, like the world’s biggest whoopie cushion.
A comment about food and farts. You know your audience well.
A good rule of thumb if that if there are onions in the recipe you can add garlic.
Another good rule of the thumb is there shouldn’t be a lot of recipes (that isn’t like a dessert) without onions.
I’m sadly allergic to alliums. Onions, garlic, shallots: you name it, it wrecks my guts. The massive downside, beyond how they’re in everything, is my partner stopped eating them too and couldn’t stand them except in small amounts. They lost their tolerance for the flavor, so anything with a normal amount of onions tasted overpowering. I experience the same, so at least I immediately know if something has alliums in it.
When I was little, I hated onions.
Nkw that I’m an adult and outgrew many of my childhood dislikes, I can confidently say that the onion is the devil’s root and should stay in the ground.
