April is Garlic Month, so in today's Bite of the Week, I want to share a few tips to help your clients really connect with this versatile vegetable...
Did you know that garlic is part of the onion family? It's in the same category as leeks, shallots, and onions! This tasty allium is a huge flavor booster, and has even been linked to reduced inflammation and improved immune response.
So let's talk a little more about how to use and store garlic...
Garlic Tip #1: The Way You Prepare Garlic Affects Its Intensity
Chopped garlic has more bite than whole cloves, though we generally recommend cooking garlic to mellow its impact a little. The flavor of sliced garlic sits squarely between minced garlic and whole garlic, so think about what kind of taste you what before you start to chop.
Garlic Tip #2: Store Garlic at the Proper Temperature
Don't store your garlic in the refrigerator. Instead, stick it in the pantry. Heads of garlic do best in a cool, moderately humid environment. You can also buy tubes of pressed garlic or little jars of chopped garlic stored in oil, both of which should be refrigerated once opened.
Do not chop your own garlic and store it in oil. Unrefrigerated home concoctions of garlic in oil provide a fertile breeding ground for botulism, which is impossible to taste or smell. Sidestep that risk by storing prepared garlic in your refrigerator and using it promptly.
What else would you like to know about garlic?
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.