Drying garlic is an easy and safe way to keep garlic indefinitely.
Choose fresh, firm, flavourful cloves with no bruises and follow these
- Peel the garlic cloves.
- Slice the garlic thinly. A food processor works well.
- Dry the garlic until crisp. In a dehydrator you have a choice of
faster, hotter drying or slower, cooler drying. We dry our garlic
for two days at about 45°C (115°F).
- Store the garlic. Dried garlic may be stored at room temperature
in an airtight container. If you store the dried garlic in the freezer
in the form of flakes, and then grind it close to the time when you
will be using the garlic it will keep its amazing freshness for more
than a year.
- Grind the garlic. A blender gives you a mixture of powder and granules
which you can separate using a fine and a coarse seive. A coffee grinder
not used for coffee is good for turning garlic flakes into powder.
For a comparison of the flavours of different dried garlics see our dried garlic page.