How to make roasted garlic & roasted garlic puree

Information about Garlic

Place a garlic clove on a work surface. Cover it with a flat side of a Chef's knife blade and press down on it hard with your fist. The clove will pop out of it's skin.


You should remove all of your garlic cloves from the head before starting.

Crushing garlic is recommended if you want a stronger garlic flavor--this releases more of the pungent flavor and natural juices of garlic. Marinades and foods such as Caesar salad and shrimp scampi demand crushed garlic.

Garlic chopped into slices or larger pieces will usually add a light flavor to your dish. It's less likely to dissolve or soften, so you won't get as strong a garlic flavor as you will with crushed garlic.

Minced garlic which is less pungent than crushed garlic, but still adds great flavor for recipes that require stir-frying or sauteeing. Since minced garlic is very finely chopped into small cubical pieces, it will dissolve more easily when cooking. In stir-fry dishes especially, minced garlic adds a great deal of flavor to the cooking oil used in the frying pan.

General Descriptions of Garlic Types

Hardneck types:

Rocambole, serpent, or Bavarian garlic, sandleek, Spanish shallot and top-setting garlic. Their distinctive flower stalks form a coil after they emerge. Blotchy-purple coloration on wrapper leaves, cloves brownish sometimes reddish. Cloves arranged in a circle around the flower stalk and are full flavored.

Roja: Symmetrical, attractive, uniformly colored brownish-red, medium-sized bulbs. Commonly grown by gardeners.

Continental: Purple-striped, symmetrical bulbs. Some purple coloration of cloves.

Porcelain: Tight, paper-white, shiny wrappers. Plump, large cloves.

Asiatic: Uncommon in the northwest. Cloves plump and well defined. Bulbs usually well colored. Skins often very thick. Bulbels often dark purple.

Softneck types:

California Early and California Late. The most common commercial garlic grown in the Pacific Northwest and California. Many selections and strains developed by dehydration companies for their own use in dehydration. Some also used for fresh market. Synonymous with "artichoke" garlic.

"Silverskin" types: Similar to California types above except bulbs have more but smaller cloves. Adapted to colder areas of the Northwest. Numerous strains grown by gardeners.


Types of garlic include the mild green garlic, the purple-skinned Italian garlic and Mexican garlic, and the common white-skinned garlic = California garlic, which is the most pungent of all.


A head or bulb of garlic usually contains about 10 cloves. 1 clove = 1 teaspoon chopped garlic = 1/2 teaspoon minced garlic = 1/8 teaspoon garlic powder = 1/2 teaspoon garlic flakes = 1/4 teaspoon granulated garlic = 1/2 teaspoon garlic juice


* granulated garlic (provides flavor, but not texture) OR
* garlic flakes (Substitute 1/2 teaspoon garlic flakes for every clove of garlic) OR
* garlic powder (Substitute 1/8 teaspoon powder for every clove of garlic called for in recipe.) OR
* garlic salt (Substitute 1/2 teaspoon garlic salt for every clove of fresh garlic called for in recipe. Reduce salt in recipe.) OR
* asafetida (powder) OR
* rocambole OR
* garlic juice (especially when you want the flavor, but not the pungency, of garlic) OR
* shallots OR
* onions OR
* garlic chives


dehydrated minced garlic See garlic flakes.

dried garlic flakes See garlic flakes.

elephant garlic = great-headed garlic = Oriental garlic Notes: This looks like an overgrown garlic, but it's more closely related to a leek. It's much milder than ordinary garlic, so it's a good choice if you want to impart the flavor of garlic to a delicately flavored dish. It's often sold in a mesh stocking to keep the cloves together. Substitutes: garlic (smaller and more potent)

garlic flakes = dehydrated minced garlic = dried garlic flakes Notes: When rehydrated in water, garlic flakes provide much of the flavor and texture of fresh garlic. Substitutes: garlic (1 clove of garlic = 1/2 teaspoon of garlic flakes) OR garlic powder (1/8 teaspoon garlic powder = 1/2 teaspoon garlic flakes)

garlic greens = garlic sprouts Substitutes: greens onions + minced garlic

garlic juice Notes: These are sold in spray bottles or in small jars. Look for them in the spice section of larger supermarkets. To make your own: Strain the juice from a jar of minced or pressed garlic. Substitutes: granulated garlic (1/4 teaspoon granulated garlic = 1/2 teaspoon garlic juice) OR garlic powder (1/8 teaspoon garlic powder = 1/2 teaspoon garlic juice)

infused garlic oil To make your own: Add whole cloves of garlic to olive oil and heat gently, then discard cloves. Use immediately or refrigerate and use within 24 hours. OR Combine one cup vegetable oil and one teaspoon minced garlic. Use immediately or refrigerate and use within 24 hours.

garlic powder = powdered garlic Notes: Garlic powder provides some of the flavor, but not the texture, of fresh garlic. It disperses well in liquids, so it's a good choice for marinades. Substitutes: fresh garlic (Substitute 1 clove for every 1/8 teaspoon garlic powder.) OR garlic salt (Substitute 4 teaspoons garlic salt for every teaspoon garlic powder, then reduce salt in recipe by 3 teaspoons.) OR garlic juice (1/8 teaspoon garlic powder = 1/2 teaspoon garlic juice) OR garlic flakes (1/8 teaspoon garlic powder = 1/2 teaspoon garlic flakes) OR granulated garlic (1/8 teaspoon garlic powder = 1/4 teaspoon granulated garlic )

garlic salt To make your own: Combine 3 parts salt and 1 part garlic powder.

granulated garlic Notes: Like garlic powder, granulated garlic provides the flavor, but not the texture, of fresh garlic. It disperses well in liquids. Substitutes: garlic powder (1 teaspoon granulated garlic = 1/2 teaspoon garlic powder)

Garlic Tips

Choose garlic by weight and size; the heavier it is, the fresher it
is likely to be.

Large heads have bigger cloves that take longer to dry out.

The more garlic is cooked, the milder it gets.

Roasting produces a mild, sweet, nutty flavor; boiling, a mild flavor;
sauteing, a moderately strong flavor with more bite than boiled but
less intensity than raw.

Garlic sauteed with onion will almost always burn. To avoid this, add
the garlic at the end.

Fresh garlic does not burn as quickly as older garlic because it has
more moisture.

The green germ that grows in the center of each clove need not be
removed in fresh garlic. After the garlic has aged, the green part
becomes bitter and should be discarded.

Do not store garlic in the refrigerator. Keep it in a cool, dry place
in a net bag or a garlic keeper (a covered, ventilated ceramic dish).

Chop garlic at the very last minute. As soon as it is chopped, it
begins to change and lose some of its characteristic pungency.

To make chopping easier, add a pinch of salt, which keeps the garlic
from sticking to the knife.

Roasted Garlic

1 head garlic
1 teaspoon extra virgin olive oil

1. Preheat the oven to 425F.

2. Remove the outer papery covering of the garlic. Slice off the top of the head so most of the cloves are exposed. Place on a square of aluminum foil for easy cleanup, or select the smallest baking dish you have. Drizzle the oil over the cloves. Fold the foil over the head to completely enclose it, or cover the baking dish with foil.

3. Roast for about 45 minutes, until the garlic is completely soft and lightly browned.

4. To serve, separate the head into individual cloves. Allow your guest to squeeze out the softened garlic as needed. Or squeeze out the cloves into a small serving dish. If you have leftovers, squeeze out the pulp into a small dish, cover with olive oil, and store, tightly covered, in the refrigerator for up to 1 month.

Roasted Garlic Puree

Use as a spread for buttered, toasted French bread.

4 large heads garlic
1/4 cup olive oil
1/8 to 1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1 tablespoon fresh lemon juice

Chop off bottom of garlic head, and separate whole cloves, leaving tight outer covering intact. Place cloves in a shallow 8-inch square baking dish, and drizzle with olive oil. Bake at 350 degrees F for 20 minutes.

Cool and drain; remove skins. Roast garlic may be eaten as is or pureed for smoother texture.

To puree, position knife blade in food processor bowl; add garlic, salt, pepper and lemon juice. Process 30 seconds or until almost smooth, scraping sides of processor bowl occasionally.