To Buy:
Buy garlic bulbs that are firm and heavy for their size, with all their cloves intact. Avoid any that are soft and spongy.
To Store:
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.
Cooking Tips:
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.