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Food glossary

Garlic

Garlic

Fresh

Green or fresh garlic is garlic that has not been dried. It has a delicate flavour and aroma. It can be used as a substitute for dry garlic or in place of onions or leeks as an aromatic base in recipes. Available from June to the end of August.

Uses: Delicious stewed or baked, added to soups, soufflés and stir-fries.

To store: Keep in the fridge for up to one week.

To prepare: Separate the garlic into cloves and peel before chopping or crushing with a garlic press. Instead of separating the garlic into cloves, chop the whole bulb up. The stem can also be included to give colour and a more delicate flavour.

Dried

Fresh garlic is harvested and dried in the sun to produce the commonly-used garlic that is available all year round. It is indispensable in many dishes from around the world, and is especially popular in Mediterranean, Oriental and Asian cuisines. It has a very distinctive flavour and aroma for such a small ingredient. Organic dried garlic is available.

Uses: It is used in a huge number of savoury dishes including fish, meat, poultry, game and vegetable recipes. It can be used to make garlic butter to serve with grilled fish or steaks or it can be spread on French bread and baked to make garlic bread. It is also popular in dressings and pasta sauces.

To store: Keep in a cool, dry, dark place for up to 3 weeks.

To prepare: Separate the bulb into individual cloves and peel the cloves before using. Garlic can be prepared in a variety of ways, either finely chopped with a knife, using a garlic press or in a pestle and mortar. The addition of a little salt to the garlic when chopping with a knife or using a pestle and mortar, helps absorbs any juice that might otherwise be lost.

To cook: Garlic should not be allowed to brown when frying, or it will give the finished dish a bitter flavour.

Solo

An easy-to-peel, large, single clove of garlic, sold in packs of three. It has a rich, creamy texture and a mellow flavour.

Uses: As for dried garlic, but solo garlic is also delicious left whole and roasted with meats or fish until it is tender.

To store: Keep in a cool, dry, dark place for up to 3 weeks.

To prepare: Peel each clove and either leave whole, chop or crush.

Smoked

This is dried garlic that has been smoked to give it a mellow, smoky flavour and aroma. It is a golden brown colour and is sold as whole bulbs.

Uses: Smoked garlic adds a delicious barbecue flavour to any food. It is best used with chicken or fish. It can be used cooked or raw and is especially tasty chopped and added to dips and salad dressings.

To store: Keep in a cool, dry, dark place for up to 3 weeks.

Granules

A handy alternative to dried or fresh garlic, these can be found in the herb and spice section. They are quite concentrated and 1/4 tsp of the fine granules is equivalent to 1 clove of garlic.

Uses: Sprinkle into pasta sauces, over pizzas and in recipe dishes before cooking.

To store: Store in a cool, dry place until the best before date.

Purée

Another convenient alternative to fresh garlic this is garlic mixed to a paste with sunflower oil and sold in a tube. Use 1 tsp of purée to replace one clove of garlic.

Uses: Garlic purée can be used in place of fresh garlic in all dishes. For garlic mash, add 1/2 tsp to mashed potato. Garlic purée can be blended with butter and spread on French bread to make garlic bread.

To store: Keep the unopened tube in a cool dark place until the best before date. Once opened store in the fridge and use within 1 month.

Garlic salt

Ideal for sprinkling over cooked food to add a delicious garlic flavour. Use garlic salt when a subtle garlic flavour is required - 1 tsp is sufficient for 4 servings. Look for garlic salt with the dried herbs and spices.

Uses: Sprinkle over cooked meat or fish or sprinkle over poultry or fish on the barbecue. Stir into mayonnaise to make a tasty dip or add to stir-fried vegetables.

To store: Keep in a cool, dark place until the best before date.

Minced

Similar to garlic granules, but not as concentrated and with a coarser texture, 1/2 tsp of garlic granules is equivalent to 1 clove of garlic. Look for minced garlic in the dried herb and spices section.

Uses: In sauces, marinades, bakes and pasta dishes.

To store: Keep in a cool dark place until the best before date.

Fresh garlic in sunflower oil

Similar to garlic purée, this handy form of garlic is available in small jars (find it with the herbs and spices) - 1 tsp of the paste is equivalent to 1 clove of garlic.

Uses: In a variety of sauces, bakes and pasta dishes, it blends into recipe dishes very easily.

To store: Keep the unopened jar until the best before date. Once opened store in the fridge for up to 6 weeks.