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Here are some great garlic and garlic scape recipes that we've collected over the years and some that others have shared with us.  If you have any favorite recipes to share please email them to us and we'll add them too!  Please use the form on the bottom of the "About Us" page or you may email us directly at: karenandmike @wegrowgarlic.com  (be sure to remove the space between our names and "@" before you send)

And, if you're looking for some tasty garlic to grow yourself, be sure to check out our online catalog to see what we have available.

Here's a list of the recipes you'll find below:  (just scroll down to see the recipe)

  • A Super Easy Way to Peel a Lot of Garlic
  • Rocket Propelled Eggs
  • Garlic Soup (Carl Butler's recipe)
  • Ideas for using fresh garlic scapes
  • Garlic Scape Pesto
  • Garlic Scape Pesto Manicotti
  • Karen's Basil Pesto Recipe
  • Karen's Pesto Pasta Salad
  • Caesar, Salad, and Slovenian Garlic
  • Garlic and Bacon Pie
  • Ultimate Garlic Mashed Potatoes
  • Pickled Garlic
  • Baked Broccoli with Garlic
  • Chicken with Garlic Scapes
  • Many-Clove Chicken
  • Grilled Rosemary and Garlic Salmon
  • Spinach & Garlic Scape Frittata
  • Deep-Fried Battered Garlic Scapes
  • Garlic Soup
  • Garlic Scape Sauté
  • Roasted Garlic Scapes
  • Garlic Scapes & Green Beans
  • Pull-Apart Bread
  • Basil and Garlic Stuffed Chicken
  • Fresh Asparagus with Browned Garlic
  • Garlic Marinated Grilled Asparagus
  • Plantation Dressing
  • Roasted Garlic
  • Roasted Garlic on the Grill
  • How to Make Garlic Powder


A Super Easy Way to Peel a Lot of Garlic

A couple of years ago a friend gave us the most marvelous gift.  Two stainless steel bowls with lips on them and this advice for peeling a lot of garlic.  (an absolute must for making pesto)  Separate the garlic bulbs into individual cloves and place them in one of the bowls.  Place the other bowl upside down on top of the first bowl, hold the lips of the bowls together firmly, and start shaking.  Don't be afraid to shake hard.  As the garlic rattles around inside and bounces off the inside of the bowl and the other cloves, the outer skin of the cloves will crack and the cloves will fall out.  When you open the bowls almost all of the cloves will be bare and those with the skins still on them will pull off easily.  It works fantastic and is so much easier than any other method or device we've tried for peeling a lot of garlic.


Rocket Propelled Eggs  kindly shared with us by a fellow garlic lover - these are great!

12 hard boiled eggs… peel, slice in half and remove yolks
2-4 large cloves of designer garlic (super hot tasty home grown wonders)
2-4 fresh basil leaves
1 Tbsp. tasty mustard of your choice
12 yolks removed as above
2 Tbsp. of mayonnaise, adjust amount to make a firm paste for final filling
Green chile pepper sauce to taste (we used 2 soup spoonfuls of med hot sauce)

Chop Garlic to a fine size in mini-chop (or by hand), chop basil in mini-chop also. Put both garlic and basil in larger “queasy art”. Add remaining ingredients including yolks. 

Blend in “queasy art” and mix filling to proper consistency, and fill egg halves 

Finish with cracked black pepper and slice of large black olive for a cap. 

Makes 24 Kissing Sweet Breath appetizers 

Chef Nick

p.s. All ingredients are to taste, amounts may vary by 50%, we aren’t making rocket fuel here.


Garlic Soup  (Carl Butler’s recipe)  Shared by a fellow garlic lover in Denmark

Do not be frightened by the number of garlic cloves. The soup will get a genuine and very fine taste of garlic without being strong.  If you do not want to thicken the soup with egg you may instead add a suitable portion of soup noodles or rice.

12-15 garlic cloves
2 tins of skinned tomatoes
2-3 spoons olive oil
1½ teaspoon rose paprika
2 tins (cubes) bouillon
Salt & pepper
1 bunch parsley
4 egg yolks – and a bit of cream
½ flûte (french bread)

The garlic cloves are peeled and each clove is cut up into thin shreds
The tomatoes are chopped lightly, if they are big.
Warm the olive oil in a pot – the heat must not be too strong.
Add the shredded garlic cloves and let it simmer about 3 minutes – they must not become brown.
Add the tomatoes, stir a little and sprinkle the paprika over. Pour the tomato juice and bouillon in, and spice it with salt. ( It is wise to taste the soup in advance, perhaps the bouillon has salted enough ) and freshly ground pepper. 
Now let the soup cook over slow fire about 45 minutes.  

Meanwhile chop the parsley.

When the soup has finished cooking, it is thickened with the egg yolks that are in advance whipped together with a bit of cream. When the eggs have been added the soup must finally not boil. 

Slice the half flûte, toast the slices lightly and put them in the tureen or bowl, in which the soup is to be served, and sprinkle with the chopped parsley.


Ideas for using fresh garlic scapes:

  • Slice and add scapes to any stir fry recipe
  • Add scapes to soup stock for a little fresh garlic flavor
  • Chop scapes and add them to softened cream cheese for a tasty spread
  • Chop scapes and add to sour cream to make dip
  • Scapes are a great additions to salads
  • Use scapes in any recipe just as you would use green onions
  • Chop scapes and sprinkle over cottage cheese
  • Add chopped scapes to bruschetta, guacamole, or salsa
  • Add scapes as a topping to pizzas
  • Chop and add scapes to sauce recipes
  • Chop scapes and sprinkle them over pasta
  • Batter fried scapes are quite tasty
  • Sauté chopped scapes about 5 minutes in olive oil and add to mashed potatoes
  • Chop scapes and sprinkle over baked potatoes
  • Add scapes to spinach pesto recipes
  • Toss them in olive oil, sea salt, and freshly ground pepper and lightly grill
  • Freeze or dehydrate them for later use - we blanch them before freezing them
  • Make garlic scape powder - it's awesome!  Follow the instructions for garlic powder

Note:  To improve the texture of the scapes in recipes like stir fries, you can put them in boiling water for two minutes to blanch them before adding them to your recipe.


Garlic Scape Pesto

1/2 lb chopped garlic scapes
1 cup olive oil
2 cups grated parmesan
I also like to add either pine nuts or walnuts to this mixture to taste.

Puree scapes and olive oil (and nuts if you desire) until smooth in food processor or blender, then add parmesan. Serve over pasta or use as you would any other pesto.  Pesto can also be frozen for later use.


Garlic Scape Pesto Manicotti

I freeze some garlic scape pesto in ¼ cup servings and keep it on hand so we can enjoy this recipe year around.  (you can substitute any kind of pesto if you don’t have scape pesto)

12 large manicotti shells
4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese
¼ cup garlic scape pesto - fresh or defrosted (or to taste)
1 26 oz jar spaghetti sauce, divided

Preheat oven to 350 degrees.  Grease or spray 13 X 9 baking dish with nonstick cooking spray.

Cook pasta according to package directions.  Drain and rinse with cool water.  Let pasta dry on paper towels while you prepare the filling.

For filling, stir together 3 cups of mozzarella cheese with ricotta and the frest or defrosted garlic scape pesto.  If you have the patience of a saint, you can spoon it into the manicotti shells with a teaspoon.  I don’t, I put the cheese mixture into a large heavy duty resealable plastic food storage bag and cut off one of the corners to about the same size as the manicotti opening and then squeeze the bag to fill the manicotti shells.

Pour about 2 cups of the spaghetti sauce into your baking dish and arrange stuffed pasta shells over the sauce.  Pour the remaining sauce over the top of the pasta shells and sprinkle with the remaining mozzarella cheese.

Bake the manicotti for about a half an hour or until the cheese on top is melted and just starting to brown slightly.Serve and enjoy!


Karen's Basil Pesto Recipe

This is the basic recipe that I started using for pesto years ago.  I usually add just a little more garlic if I'm going to freeze the pesto for later use as the garlic seems to lose a little flavor with freezing.  It's not a precise recipe so adjust it according to your own tastes.  I think I may add just a bit more basil to the mix too.  You can also add a little salt and pepper if you wish.

  • 1/3 cup fresh garlic
  • 2 cups nuts  (you can use either pine nuts or walnuts)
  • 2 1/2 cups parmesan cheese
  • A couple of BIG handfuls of fresh basil
  • Olive oil  (for desired consistency - start with about 1/4 cup and add as needed)

Combine garlic, nuts and olive oil in food processor and chop them to a medium consistency.  Add parmesan cheese and mix again.  Then add basil and mix to an even consistency being sure not to over process the mixture.  Add a little more olive oil or fresh basil as needed to get the mixture to the consistency that you desire.

The pesto can be served fresh over pasta, fish, meats, poultry, potatoes, vegetables, used to make garlic bread etc. or you can freeze it in ice cube trays and then transfer it to freezer bags to be pulled out and used as seasoning for soups, sauces, meats, poultry, fish, pasta or whatever you'd like as desired throughout the year.

Another favorite way we like to eat pesto is to combine pesto with olive oil (about 1:3 ratio) and then dip pieces of french bread or breadsticks in the mixture....yum!


Karen's Pesto Pasta Salad

Take some pesto from the recipe above or the scape pesto recipe and thin it to desired consistency with olive oil.  (a little thicker than Italian salad dressing seems to work well)

Combine cold cooked rottini or shell pasta with shredded parmesan and/or shredded mozzarella cheese or crumbled feta cheese, add cherry tomatoes, black olives, sliced green, red, or yellow peppers, and sliced onions.  Toss and mix.

Pour the pesto dressing over the pasta mixture, toss and serve.


Caesar, Salad, and Slovenian Garlic

This is more of a combination than a recipe but it’s become one of Karen’s new favorites so we thought we’d share it since it involves garlic.  The Slovenian garlic has a subtle smoky flavor to it that goes nicely without being too overpowering. 

Drizzle your favorite salad greens with Caesar dressing, sprinkle freshly grated parmesan cheese over the top and then top the salad with your desired amount of flaked smoked salmon.

Then compliment your salad with Slovenian garlic in one of three ways:  serve with garlic bread made with Slovenian garlic, or cut the garlic bread into smaller pieces and toast until crispy (but still a little soft) and add to the salad as croutons, or finally, serve the salad along with a roasted head of Slovenian garlic and spread the warm soft cloves onto the toasted bread or cracker of your choice.


Garlic and Bacon Pie

4 -5 bulbs of garlic - approximately 40-60 cloves
1 deep dish piecrust
1 cup of heavy cream
4 slices of thick-sliced bacon, diced
3 eggs
½ pound Swiss cheese, diced or sliced
Salt, pepper, rosemary

Preheat oven to 450 degrees. Bake piecrust for 7 minutes and remove. Layer with diced Swiss cheese and set aside. Break garlic cloves from head, peel all cloves individually or by using this easy method. Cut any thumb-size or larger cloves in half to allow more even baking.

Boil bacon slices in boiling water for 4 minutes. Cool and dice in ¼ " chunks. Layer diced bacon on Swiss cheese in pie crust. Layer peeled garlic cloves on top of the other layers. Mix together beaten eggs with cream, blend and pour into crust. Salt and pepper lightly.

Bake for 15 minutes at 450 degrees, then turn oven down to 350 degrees. Bake for approximately 30 minutes until firm and lightly brown on top. Sprinkle with ¼ teaspoon rosemary. Cool slightly and serve. Delicious and easy.


Ultimate Garlic Mashed Potatoes

3 lb Yukon Gold or russet potatoes
1/2 cup cream
1/2 cup whole milk
2 garlic cloves
2 tbsp butter
1/4 tsp nutmeg
1/4 tsp white pepper
salt to taste

Peel potatoes and boil until tender. Drain and mash with the cream, milk and butter. Use a garlic press to squeeze the garlic cloves directly into the puree. This ensures a distinct garlic taste. Add nutmeg and white pepper, salt to taste, and blend thoroughly. Add more milk or cream if you desire a different consistency. If you prefer a milder garlic taste, boil the garlic cloves with the potatoes.


Pickled Garlic  (pickled garlic is a great addition to salads)

1 ¾ pounds of garlic bulbs
2 ½ cups white vinegar
1 cup dry white wine
1 tablespoon pickling salt
1 tablespoon sugar
1 tablespoon dried oregano
5 – 6 dried chile peppers 

Separate garlic bulbs into cloves and peel. 

Combine vinegar, wine, salt, sugar, and oregano in a saucepan.  Bring to a boil.  Simmer one minute.  Remove from heat.  Add garlic cloves.  Stir one minute. 

Put one pepper in each half pint jar.  Fill jars to within one inch of top with garlic cloves.  Add hot liquid leaving ¾ inch headspace.

Process jars in boiling water bath for ten minutes. 

Note:  Do not use jars larger than ½ pint with this recipe


Baked Broccoli with Garlic

1 large bunch broccoli
1 small onion, chopped
8 cloves garlic, minced
1/2 cup olive oil
1 cup bread crumbs
3/4 cup Parmesan, grated
1 egg, lightly beaten
Salt and pepper to taste

Boil or steam broccoli until tender. Drain and mash. Saute onion and garlic in oil over medium heat. When they soften, add broccoli and stir to mix. Add bread crumbs and cheese and blend. Remove from heat and stir in egg. Season with salt and pepper. Pour into baking dish coated with cooking spray. Bake at 350 degrees F for 15-20 minutes. Serves 6.


Chicken With Garlic Scapes

2 whole skinless boneless chicken breasts, halved
4 Tbs. Unsalted butter
2 Tbs. vegetable oil
4 Tbs. dry white wine
2 Tbs. lemon juice
4 chopped garlic scapes
Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 2 Tbs. of butter and the oil over medium high heat. Sauté until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Salt & pepper to taste. Spoon sauce over chicken. Serves 4.


Many-Clove Chicken

1 tbsp olive oil
4 whole chicken legs
1/2 cup chicken broth
1/2 cup dry white wine
25-30 garlic cloves, peeled
Salt and pepper and chopped fresh parsley to taste

Heat the oil in a frying pan. Add chicken and cook, covered, over medium to high heat until browned, about 5-7 minutes. Turn chicken and continue cooking until browned on the other side, 5-7 minutes longer. Discard fat. Add broth, wine and garlic. Cover and simmer for about 15 minutes. Turn chicken and continue simmering until chicken is done, about 15 minutes longer or until chicken is no longer pink at the bone. Transfer chicken to platter and boil juices over high heat until about 1/3 cup remains. Spoon juices over meat, salt and pepper to taste and garnish with parsley.


Grilled Rosemary and Garlic Salmon

2 salmon fillets  (3/4 lb. each)
½ cup orange juice
½ cup oil
½ teaspoon rosemary
3 cloves of garlic, crushed
1 ½ teaspoon salt
Additional 2-3 sprigs of fresh rosemary for the grill 

Whisk together orange juice and olive oil and set aside. 

Prepare a dry paste from the rosemary, garlic, and salt.  Rub paste on salmon, then place salmon in a large resealable bag.  Pour the orange juice and oil mixture over the salmon.  Seal the bag, carefully pressing out any extra air.  Refrigerate for 2 hours, turning 3 or 4 times to redistribute the marinade. 

When ready to cook, preheat gas or charcoal grill to a very hot temperature.  Add fresh rosemary to the coals or grill irons just before placing salmon on the grill. 

Grill salmon 5 – 10 minutes, until meat starts to flake.  Turn salmon and grill another 5 minutes on the second side until meat flakes.


Spinach & Garlic Scape Frittata

3 tbs. Olive oil
10 eggs
1 cup finely chopped raw spinach (1/2 LB)
½ cup grated Parmesan cheese
1 Tbs. chopped parsley or basil
½ cup finely chopped Garlic Scapes or Garlic Greens
Salt
Pepper
Preheat oven to 350* In a large bowl mix egg, spinach ,cheese, herbs, salt and pepper. Heat oil in 10-inch ovenproof skillet on the stove. Add the garlic scapes and sauté until tender on med. heat.(about 5 mins).Pour egg mixture in skillet with garlic and cook over low 3 mins. Place in oven and bake uncovered 10 mins. or until top is set. Loosen bottom with spatula and cut into wedges and serve.


Deep-Fried Battered Garlic Scapes

1 lb garlic scapes
3-4 tbsp. brown rice flour
salt, pepper
1 cup brown rice flour
1 egg
1 tbsp. cornstarch
¾ - 1 cup flat beer
canola oil for deep frying

1. Wash and thoroughly dry the scapes. Toss in a few tablespoons of rice flour, seasoned with salt and pepper.
2. Beat together the cup of rice flour, cornstarch and egg with enough beer to make a thick batter.
3. Fill a deep-sided pot with about two inches of oil. Heat the oil until hot, but not smoking. Dip the scapes in batter, one at a time, and lower into the hot oil. Flip once and remove when golden brown.
Serve hot with dipping sauce.


Grilled Garlic Scapes

½ lb garlic scapes
olive oil
salt
pepper
1. Cut scapes into pieces about 2 inches long& place onto a large sheet of foil wrap.
2. Sprinkle liberally with olive oil; season to taste with salt& pepper.
3. Loosely fold the foil & grill for about 10 minutes or until soft & golden.
Beware of folding the foil so tightly that the scapes steam rather than grill. Steamed scapes have very little taste or texture.


Garlic Soup

2 ½ cups vegetable or chicken broth
1 cup peeled garlic cloves
1 cup chopped peeled Yukon Gold potatoes
1 cup chopped peeled carrots
salt and pepper to taste
Cream – optional 

Place broth, vegetables and garlic in a medium pan and bring to a boil.

Cover and reduce heat to a low simmer, cooking for about 25 minutes.

Puree the soup in a blender  (do this in batches)

Return soup to pot to reheat on medium heat.

Season with salt and pepper to taste.

Serve with a drizzle of cream on top if desired.


Garlic Scape Sauté
1 dozen garlic scapes
1/4 cup red onion, finely chopped
1 tbsp balsamic vinegar.

Trim and discard the scape tips. Cut into two-inch lengths. Heat oil in a skillet over medium heat. Add the scapes and the onions and sauté for 5 to 7 minutes, until the scapes are crisp-tender. Uncover and season with salt, pepper, and balsamic vinegar.

Roasted Garlic Scapes
Take the scapes and put them in a lightly oiled roasting pan, top with salt (kosher or sea salt works best but any will do). Put the covered pan in a hot (400°F) oven for 30 to 45 minutes or until they are just beginning to turn brown on the bottom. Serve as a side or main dish. Tastes like roasted garlic but creamier.


Garlic Scapes & Green Beans
While the red pepper adds color, the beans & scapes are look-alikes that fill this dish with taste surprises! Serve with sautéed or grilled poultry or meat.

8 ounces green beans
6 ounces garlic scapes
1 tablespoon olive oil
½ red pepper, diced salt, & freshly ground pepper
1 tablespoon balsamic vinegar

1. Top and tail green beans.
2. Boil a large pot of salted water; add beans & blanch for 2 – 3 minutes or until crisp -tender.
3. Drain & refresh with cold water until beans are cold.
4. Trim garlic scapes & remove any seed pods.
5. Cut into pieces about the same length as the beans.
6. Blanch for 1 – 2 minutes; drain and refresh with cold water.
7. Heat oil in skillet on medium heat; add garlic scapes and saute for 2 minutes.
8. Add beans and red peppers.
9. Toss together, cover skillet & cook for 2 minutes longer or until scapes are crisp-tender.
10. Uncover & season with salt, pepper & balsamic vinegar.


Pull-Apart Bread  (originally from a LAND O LAKES butter package)  

Prep time: 15 minutes - Baking time: 25 minutes 

12 frozen whole wheat or white dinner roll dough, thawed
1/3 cup LAND O LAKES Butter, melted
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped onion
1 teaspoon finely chopped fresh garlic 

Cut dinner rolls in half; place in large bowl.
Combine all remaining ingredients in small bowl.
 Pour over rolls; toss to coat well.
Arrange rolls in greased 12-cup Bundt pan or 10-inch angel food cake pan.  Cover; let rise in warm place until double in size (45 to 60 minutes). 

Heat oven to 350 degrees.  Bake for 25 to 30 minutes or until golden brown.  Cool 10 minutes; invert pan to remove bread.  Serve warm. 

8 servings


Basil and Garlic Stuffed Chicken

Boneless chicken breasts
1 clove of garlic for each piece of chicken
Seasoned salt

5 large basil leaves for each piece of chicken olive oil
tooth picks or skewers

Place each piece of chicken in between 2 sheets of plastic wrap and flatten to 1/4 inch with a meat mallet. Sprinkle each side with season salt. With a garlic press mash a clove of garlic on one side of each breast. Cover that side of the chicken with basil leaves. Then starting with the short end roll up the chicken and secure with a toothpick . Cook in pan with olive oil until chicken is firm and white on both sides. ( you can cook this on your grill) Serve with pasta , fresh chopped tomatoes, chopped basil and cheese.


Fresh Asparagus with Browned Garlic 

1 lb fresh asparagus
1 ½ Tsp vegetable oil
5 cloves of garlic sliced
2 Tbs water
¼ Tsp salt
1 Tbs butter 

Heat oil at medium-high heat.  Add garlic and cook stirring constantly 2 minutes or until browned.  Add asparagus, water, and salt.  Cover and cook 1 to 3 minutes.  Remove from heat and toss with butter.


Garlic Marinated Grilled Asparagus 

1 lb fresh asparagus
3 Tbs balsamic vinegar
2 Tbs fresh lemon juice
1 Tbs olive oil
1 Tbs soy sauce
Minced garlic to taste
1/8 Tsp black pepper 

Snap off ends of asparagus.  Combine all ingredients in a sealable plastic bag.  Seal and marinate for 30 minutes.

Remove asparagus from bag and discard marinade.  Place asparagus on grill coated with cooking spray and grill for 5 minutes turning every minute or until asparagus is tender.


Plantation Dressing 

1 jar – 30 oz. – Mayo Light
16 oz. Kraft French Dressing
6 to 8 oz. grated parmesan cheese
1 ½ oz. anchovy paste
6 to 8 cloves crushed garlic (or more to taste)
1 oz. extra virgin olive oil 

Mix ingredients with beater and store in refrigerator. 

Crumble Melba toast on lettuce, add dressing, and toss.


Roasted Garlic

4 heads of garlic (serves four)
olive oil or cooking sherry

Preheat oven to 300 degrees F. Expose the clove by cutting the upper tips off the bulbs. Place the garlic, cut side up, in a muffin tin or baking pan or wrap tightly in aluminum foil. Drizzle garlic with olive oil or, for a leaner treat, the cooking sherry. Bake for 2 hours or until garlic cloves are soft. Uncover the garlic and serve immediately. To serve, squeeze the cloves and spread on toasted bread, crackers, or whatever you’d like to serve it on.

 Roasted Garlic on the Grill

Expose the cloves by cutting the upper tips off the bulbs and place them in aluminum foil, cut side up.  Drizzle with olive oil, sprinkle with sea salt, and top with rosemary and seal the aluminum foil to make a little packet and grill for about 20 minutes.  You'll have to keep an eye on them and move them until you find just the right spot on your grill and the perfect timing for your grill but it's well worth the effort.  Note: Bavarian garlic is especially good prepared this way - some of the garlic caramelizes and the Bavarian has such a sweet taste to it already that it's just absolutely incredible!

How to Make Garlic Powder

A good use for your extra garlic is making your own home made garlic powder.  This is a fantastic way to use up those shovel hit or bruised bulbs or to preserve the flavor of your hardneck varieties before they go bad in storage.  This stuff is absolutely nothing like the nasty bitter stuff you get in the grocery store and it’s seriously worth the effort involved in making it!  We’re so hooked on it now that we even use it along with our fresh garlic in recipes for a little extra flavor.  Here’s how we make it:

Photo of chopped garlic spread on dehydrator tray.Peel your garlic cloves, remove the ends and any bad spots or sprouts, and run them through a food processor to chop them into pieces.  Try not to chop them too small, you want them to be somewhat chunky.

Spread the chopped garlic in a thin layer onto the trays of your dehydrator.

We like to set the dehydrator at 115 to 120 degrees.  The amount of time will vary according to humidity but we’ve found it takes about 12 hours with 4 full trays in our 8 tray dehydrator.  You will want to check to be sure that any larger pieces are completely dry so check to be sure they will snap or crumble and are not pliable. 

This is very important – if you plan to live in your house anytime during the next month, find somewhere outside of your home where you can run the dehydrator full of garlic – you seriously do not want to do this inside your house.  The smell is absolutely overpowering and will bring you to your knees during the first few hours.  I made the mistake of dehydrating garlic in the garage with my car parked in it and my car will never ever be the same.  But the good news is that it’s now easy to find in the mall parking lot – just follow the smell of garlic.  I cannot state strongly enough how strong the smell is from the dehydrator!  Consider yourself warned.

Photo of dried garlic chips in jars.Once the garlic chips are completely dry, store them in an airtight container and grind them into powder whenever you need to make a new bottle.  Your powder will retain its flavor better that way.

Photo of garlic powder in grinder and shaker jar.We use a coffee grinder to grind the chips into powder.  You will definitely want to have a grinder dedicated to just making garlic powder unless you like garlic flavored coffee or coffee flavored garlic powder.

Our experience has been that the hardneck mixes are stronger and more flavorful and that the softneck mixes are a little milder and perhaps a bit sweeter.  They’re both very good so be sure to experiment with different varieties to come up with your own favorite blend.

Note:  If you don't have a dehydrator you can spread the chopped garlic on a cookie sheet or pan and dry it in a 150 degree oven, (or as low as your oven will go) stirring it frequently.  I've never tried that method so I can't comment on how strongly it will smell drying it in your oven.

If you don't have a coffee grinder you can also grind the chips in your blender or food processor.  It won't be quite as fine and powdery as using a coffee grinder but it will work.

Some of our favorite uses for home made garlic powder:

  • add garlic powder to the cheese mixture in your lasagna for an extra kick
  • add a bit to the cheese mixture for manicotti
  • add some to your home made pizza dough - it makes the crust incredible!
  • add to mashed potatoes to make quick and simple garlic mashed potatoes
  • mix into melted butter and pour over popcorn for a tasty snack
  • a little sprinkle over your salad adds flavor without a ton of calories
  • and of course, use it to make quick and easy garlic bread


                                           



























 
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