Mince Garlic Easily
Not only is garlic a tasty addition to any dish, it also has a reputation for its medicinal benefits. Eating raw garlic is believed to ward off vampires, lower cholesterol and helps to lower your blood pressure. No matter how you use it, garlic does need some preparation.
Few Garlic Facts
Garlic has long been credited with providing and prolonging physical strength. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or “head” grows beneath the ground. The bulb is made up of sections called “cloves” each encased in its own parchment-like paper covering.
Where is Garlic Grown?
Today’s major garlic suppliers include the US, mainly California, Texas and Louisiana. Elsewhere in France, Spain, Italy and Mexico. Garlic is also widely grown in home gardens everywhere. There are three major types of garlic available in the US. The white-skinned, strongly flavored American garlic, Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor. White skinned elephant garlic, which isn’t a true garlic but a relative of the leek, is the most mildly flavored of all three.
Why peel and mince garlic?
Garlic is usually peeled before using in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, “chicken with 40 cloves of garlic,” in which unpeeled cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, mincing or pressing garlic releases more of its essential oils and provides a sharper, stronger flavor.
Mince Garlic Easily
- 1 bulb
- Select the number of cloves of garlic you need
- Pull the amount of cloves needed from the bulb
- Place the cloves on a cutting board
- Lay the blade of a knife flat and secure on top of the cloves
- Using the palm of your hand, press down firmly with enough strength to crack the skin
- Peel the outer papery skin
- Cut off the hard stem end and slice in half and half again.
- Run your knife back and forth across the garlic to achieve a fine mince