Buy garlic bulbs that are firm and heavy for their size, with all their cloves intact. Avoid any that are soft and spongy.
Store garlic in a cool, dry place, or in a paper bag in the crisper section of the fridge for around 2 weeks.
Tips & Tricks:
To separate the garlic clove from the skin place the clove on a board and press down on it with a large flat blade knife to smash the clove. The skin will fall off.
Invest in a good quality garlic crusher - it will save you so much time and effort.
To roast garlic, trim the top of the whole clove and remove all excess loose skin. Brush the bulb with olive oil and wrap in foil. Bake for 45 minutes to 1 hour. Serve with steamed vegetables, make a dip with cooked chickpeas, brush on sourdough bread ... the list is endless.