Uses for a bowl full of sprouty garlic?

mealone

hoo wrote: »

I have just harvested lots of garlic and wondered after dring how long it kepps but also what to do with a garlic glut other than garlic butter to freeze. Any ideas anyone?

Have you looked at keeping it in oil, you can use the garlic as normal and the oil is great for salad dressing etc.

Sally_A

Hang it up and dry it, it should be good to use until Christmas. Any bulbs kept later than that may start going squishy or dry out, so have a mega grating day and freeze them in a tub.

Use iffy bulbs first, or freeze them straight away - we've had some late wet weather which may make the bulbs a bit squidgy and not suitable for storing.

If they are golf ball + size and firm to the squeeze, they should be OK for keeping. Don't remove the stem or the roots yet, but dangle them over a string in your shed and use as needed.

Sally_A

mealone wrote: »

Have you looked at keeping it in oil, you can use the garlic as normal and the oil is great for salad dressing etc.

There is a risk of botulism, not sure how big the risk is, but worth having a good google before you try this method. I've never tried this.

LandyAndy

Sally_A wrote: »

There is a risk of botulism, not sure how big the risk is, but worth having a good google before you try this method. I've never tried this.

See here http://en.wikibooks.org/wiki/Cookbook:Garlic

babyshoes

Get the garlic crusher working and freeze a batch.

That said, we are still finishing up last year's harvest as we didn't get round to freezing last year, though a fair portion of it is now dried up, plenty is still useable.

valentina

How about pickled garlic - River cottage recipe here
http://www.allotments4all.co.uk/smf/index.php?topic=62781.0

rachbc

My mum always plaited her garlic and hung it in the shed to dry - lasted us for ages - alongisde the onions kept in tights!

imogen-p

What about garlic jam? Goes well with roast meat or in sauces. http://www.cooks.com/rec/view/0,1823,144184-241192,00.html
I tend to leave out the onion when I make it and add a bit of white wine vinegar.

mrsb83_2

I roast a few heads of garlic every month - separate the cloves then wrap in foil with some oil and coarse salt. Roast at 180 for 30 minutes, leave to cool then squeeze it out of the skins. It last for ages in a airtight box in the fridge.

I add to pasta dishes, make a sauce out of it with white wine, stuff meat, make garlic butter etc.

seabright

Agree with everyone, they last for ages if you keep them in a cool dark shed.

As for freezing, if there's too much for a garlic crusher, I'd peel it and blitz it in a food processor rather than crushing by hand. Then freeze in ice cube trays, each one would be about 2/3 cloves, I reckon.

I would take them out of the ice cube trays ASAP though, as the smell/taste might migrate into the plastic if you leave them in there for ages.