Ranting here. Ive always put garlic in my dishes but lately I’ve been putting larger amounts then usual in my food and I can smell it coming off my body now… but I just cannot stop putting more

I wear Mitchum deodorant and it seems like the garlic sweating through me has overpowered it. I was able to confirm it as my mom said it explained my smell when I told her my cravings😭. I feel like a pregnant woman bc I need that strong flavor in my food or else I cannot enjoy my meals 😔. Oh savory delicious garlic… why must you make me stinky

Hii, I'm absolutely new to garlic since my mom is intolerant and we never have it in the house. I asked her to buy some so I could make fermented garlic (jar with bruised garlic and honey left for a month, with enough space in the container.

The garlic is a bit spotty, as in sections with brown freckles, and I was wondering if cutting them off would affect the fermentation, seeing as they specifically ask for bruised cloves, or if leaving them would be best, or just overall getting more garlic? If a picture is needed I'll be sure to post it below!

Hello good people I come to you with some questionable garlic. Seems like mold on the skin but when peeled they look fine. Should I toss them or is it ok to eat? Your help is greatly appreciated

Thanks for all thoughts and suggestions,

https://preview.redd.it/cbckekurvyfe1.jpg?width=3024&format=pjpg&auto=webp&s=cce7db6f13f6a9fe12dd786fe8a50395f07482ec

Hi fellow garlic lovers,

1 kg of garlic have fallen into my hands and I’ve been wondering for the past few days : how do I store it for long term (6 month range)?

My best idea right now is to confit it in olive oil and store it in sterilized closed jars. Easy to use as spread, tasty oil, love the whole idea. Botulism is what worries me a bit though so that’s why I would rather cook it before storing.

Problem is that I have encountered mixed sources, some saying that botulic bacteria is resistant to heat.

Does anyone have advice or experience in jarring confied garlic ?

Edit : thanks for the replies ! I’ll most likely freeze half and use the rest for cooking & fermentation experiments.

I am looking to buy a machine that can break garlic bulbs into garlic cloves. A rate of about 20kg an hour would be enough. Can anyone recommend something I can buy. I live in the UK so ideally something in Europe so I don't have to pay too much on shipping costs.

I live in socal and wanted to grow garlic. I know ideally I would’ve planted in December at the latest but I’m wondering if it’s too late to start now.

Is the Garlic Crescent real or is the Ai making things up?

Hello, I'm a chef and my boss came to me saying we are going to start using fresh garlic instead of Jarlic when we make our pickles. I know when I did this in the past all of the garlic turned blue. So I really just need some suggestions on how to stop this. When I google it I get answers like blanch the garlic, but some of the websites say it doesn't always work. Thanks in advance.

Hello all. I had seen some YouTube videos about the health benefits of fermenting garlic in honey and I have a few questions,

1. Most if not all of the videos mention the honey to be raw and unpasteurized. The thing is where I live we only have the generic pasteurized honey. In this case can I still use them? ( Like how bad will it be if it is not fermented?)
2. If I do end up making garlic soaked in honey, how do we consume it? Do we just drink the garlic juice infused honey every day? Or eat the garlic with it too? Can I use the mix in cooking as a sauce?
3. Do you guys know if any other Easy ways to consume garlic? ( I do eat ginger and garlic paste in bookings)

Thanks in advance.

I started taking a few cloves of garlic daily for the health benefits but I can only muscle down a few at a time, it just burns my mouth so bad. What can I put on it or chase it with to help with the burn and the taste? I don’t have the means to cook it really (live in a small dorm)

I'm a full blown addict to garlic chips. If they are in the house I will eat the whole back in one sitting. The combination of the garlic saltiness and crunch is just insane.

Hi there Just looking to make my life easier and get an electric peeling machine for garlic Smallest commercial type machine possible Any suggestions Cheers

These cloves just came out weird. Nary a clue why. The rest of the head was fine. Was purchased at the grocer. I thought it might be from getting frozen? Does anyone know for sure?

I have a bunch of small things garlic cloves that I would like to use for something but I'm not looking to try and peel them all. Could I possibly roast them all in a pan and just eat them as small nibbles? I don't want to waste them and it's the middle of winter so I can't plant them. Any suggestions would rock! Thanks.

how many cloves do you think I could plant in a 2 foot by four foot plot?

There were like 5 pieces of garlic that looked exactly like this next to it