“Garlic is a Cook's Best Friend” (Column)

You just can’t cook without garlic!

And this column answers some FAQ about everyone’s favorite ingredient!!  

Here's one question and answer to sample.

The other questions FYI are listed below.

The total word count of this column is 506.

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Ask the Home Economist

Q.  My garlic always seems to sprout before I get to use it.  Help! 

A.  Freeze it!

Separate the garlic into cloves (no need to wash or peel).  Pack into a glass, freezer safe, canning jar with a plastic lid.  Store in the freezer.  When you need garlic, remove cloves from the jar (they don’t freeze solid or stick together) and return the jar to the freezer.  Don’t store garlic in plastic.  The garlic smell creeps through plastic and will make everything in your freezer (like your ice cream!) taste like garlic.

Other questions included in this column…..

Q.  Can I use garlic that has sprouted?

Q. I found some garlic in the back of my vegetable bin that has sprouted a lot and the cloves are soft. Can I still use it?

Q. Can garlic be eaten raw or must it be cooked?

Plus a super kitchen hack for ez peel garlic!