Here are a few common questions and tips regarding garlic…

Here are a few common questions and tips regarding garlic…

1. What are some garlic equivalents? 1 medium clove = 1 teaspoon minced = 1/2 teaspoon garlic salt = 1/4 teaspoon granulated = 1/8 teaspoon powder. (see note below about clove size–halve if small clove, double if large clove).
2. What does a clove equal minced? 1 small clove = 1/2 teaspoon minced; medium clove = 1 teaspoon minced; large clove = 2 teaspoons minced (these are approximate measurements).
3. How should bulbs be stored? They should be kept cool with good air circulation (don’t refrigerate and don’t store sealed in a plastic container). Keep a bulb or two in a small bowl or basket on the kitchen counter if you use it daily, the rest can be stored in a basket in a cool, dark pantry to prolong shelf life.
4. How can I store it once it’s minced? Put it in a small glass jar then cover with olive oil and refrigerate (use within the week). If you want to make big batches at a time, you can freeze it by storing in a small ziploc freezer bag, patting the garlic down into a thin thickness and to remove all the air, then pop in the freezer. Remove frozen pieces as you need by breaking off a chunk.
5. Can you freeze whole bulbs? Yes you can! Freeze whole, unpeeled bulbs in a freezer bag then remove cloves as you need. You can also separate the cloves before freezing or place peeled cloves in an empty icecube tray, cover each with olive oil, freeze, then pop them out and freeze in a large bag or airtight container–grab a cube when you need it.
6. Oops, there’s too much garlic in my dish…how to fix? Mix 1 teaspoon of sugar with two teaspoons of vinegar then mix with 1 tablespoon + 1 teaspoon of water. Mix well then SLOWLY add to your cooked dish until you find an agreeable level of garlic taste. Just mix this in a little at a time since you may not need much!
7. How do you roast it? This is very easy to do and it’s delicious in mashed potatoes, on meat and vegetables, slathered on bread and used in many other dishes. See this page for directions.
8. Is there a way to make my own garlic salt? Sure! Grind dried garlic in a food processor until it’s a fine powder, measure then add 4 parts salt to one part garlic powder and mix for 2 seconds. Store in an airtight container.
9. Any tips for removing garlic smell from hands? Here’s a few: Remove the smell by rubbing your fingers over a stainless steel spoon. You can also rub a couple crushed crackers between your hands to remove the smell.
10. How do you peel cloves? For big batches dunk cloves for about 10 seconds in boiling water then strain and dunk in ice cold water. The cloves should pop out of their skins easily. If it’s just a few you need to peel, cut off one end of the garlic then peel off the skin with the blade of the knife. If the recipe calls for minced or crushed, just smash the clove with your knife (or rock as mentioned at the top of the page) and you’ll be able to pick out the skin easily.

Posted by Joanne Vanderhoef
Marketing and Media Specialist

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History of Herbs

Herbs have played an important part in man's life for countless years -- in his politics, romance, love, religion, health, and superstition. 

Celery was used by the Abyssinians for stuffing pillows. Ancient Greeks and Romans crowned their heroes with dill and laurel. Dill also was used by the Romans to purify the air in their banquet halls.

Some herbs were given magical properties, probably because of their medicinal uses. The early Chinese considered artemisia to have special charms. In France during the Middle Ages, babies were rubbed with artemisia juices to protect them from the cold. Ancient Greeks used sweet marjoram as a valuable tonic, and parsley as a cure for stomach ailments. Rosemary was eaten in the Middle Ages for its tranquilizing effects and as a cure-all for headaches.

Chives, still a common herb often found growing wild, had economic importance throughout Asia and many Mediterranean countries. Odd as it seems now, the early Dutch settlers in this country intentionally planted chives in the meadows so cows would give chive-flavored milk.

Mint, another popular herb today, also had its beginnings early in history. Greek athletes used bruised mint leaves as an after-bath lotion. In the Middle Ages, mint was important as a cleansing agent and later was used to purify drinking water that had turned stale on long ocean voyages. Mint also was given mystical powers It was used to neutralize the "evil eye" and to produce an aggressive character.

Mustard was lauded by Hippocrates, the ancient Greek physician, and Shakespeare called it a desirable condiment in several of his plays.

Other herbs with importance dating back to early times include basil, saffron, sage, savory, tarragon, and thyme.

Early settlers brought herbs to America for use as remedies for illnesses, flavoring, storing with linens, strewing on floors, or burning for their pleasant fragrances. Some herbs were used to improve the taste of meats in the days before preservation techniques were developed. Other herbs were used to dye homespun fabrics.

Herb gardens were almost an essential feature of pioneer homes. They were placed in sunny corners near the house to be readily available to the busy homemaker. As the population of the new country grew, people from many nations brought herbs with them. This resulted in an exchange of slips, seeds, and plants.

Many herbs familiar to settlers from other countries were found growing wild in the new country. These included parsley, anise, pennyroyal, sorrel, watercress, liverwort, wild leeks, and lavender. American Indians knew uses for almost every wild, nonpoisonous plant, but they used the plants chiefly for domestic purposes -- tanning and dyeing leather and eating.

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