The Shed

The Shed
The Shed

Friday, July 20, 2012


We like garlic here at the shed, we like it a lot in fact but we like it even more now that Raymond Kukkee over at Incoming BYTES showed us how to grow it correctly. But garlic is a team effort after all, and here is Glory Lennon from the award winning gardening blog Glory's Garden with a simple but useful and delicious suggestion!

How to roast garlic

There was some discussion on Facebook recently on the merits of garlic and one person suggested eating raw garlic at which a few people balked. No this was not suggested to fend off vampires, although I never have seen one while I cook with garlic, but that may be because I rarely cook without garlic. Some folks think the taste of garlic a tad too harsh, but the benefits of this medicinal herb are too great to disregard.

Thus, I came across a way to soften the taste while keeping most of the health benefits and I thought I’d bring it along to you. Why? Because I’m that kind of gal.

Roasting garlic while it is still in the bulb will actually soften the texture as well as the taste. You can literally spread it like butter on bread or for use on vegetables or anything. Want to learn how to do this? Don’t suppose you’d still be here if you didn’t.

How to roast garlic.

1.       Use whole bulbs of garlic. Each average bulb yields about one tablespoon of garlic spread.

2.       Peel some of the outer papery covering but make sure you leave the bulb intact.

3.       Slice off the very top of the bulb (~1/2 inch), just enough to expose the individual garlic cloves.

4.       Drizzle the cut end of the bulb with 1/2 teaspoon olive oil.

5.       Place on cookie sheet or baking pan.

6.       Bake in 350 ℉ for ~40-60 minutes or until lightly browned and cloves are soft.

7.       Allow to cool.

8.       Separate individual cloves using a paring knife.

9.       Squeeze each clove from root end to use.

Nothing could be easier, nothing could be better on warm crusty bread, or on steamed vegetables or…well, anywhere you’d like yummy roasted garlic.


Thank you, Glory! That really looks both simple and delicious. Now march that idea straight off to the Garlic Festival in Saugerties, NY and you be the Belle of the Ball, the Apple of every Eye and the Schmear on every Cracker!


Stay tuned for our next "Children's Hour", wherein Leatherface explains where to take a leek. 

4 comments: said...

Thank you, Mac. :-)

Raymond Alexander Kukkee said...

Wow, great post, Mac, and thanks!

Our genius Glory sure does know how to make roasted garlic the easy way, and yes, roasted garlic is GOOD and versatile too. You can add roasted garlic to mashed potatoes...or almost anything. Excellent! Thanks, Mac and Glory!

Anonymous said...

I've never had this, but by the end of the week I will. Thanks Glory!

Mac Pike said...

Thank YOU, Glory this will be great!