Ditch your jarred garlic and opt for fresh! Researchers in Japan have found that the chemical present in garlic, allicin, that provides its antibacterial properties and health benefits is in a higher concentration in fresh garlic. This NY Times article reveals that to maximize the health benefits, you should crush the garlic at room temperature and allow it to sit for about 15 minutes. That triggers an enzyme reaction that boosts the healthy compounds in garlic.
How to peel and mince garlic:
- Work with one garlic clove at a time.
- On a cutting service, place the flat side of your knife on top of the garlic and carefully apply pressure to the clove. It should start to flatten and the skin will release from the clove.
- Use your fingers to peel the rest of the skin off.
- Flatten the clove again with the back of your knife. It will start to break apart.
- If you see a green stem in the middle of the clove, remove it, as it is bitter.
- You can apply a little salt to the clove to keep it from sticking to your knife.
- Cut into strips.
- Then cut across the strips to begin mincing the garlic. Keep rotating the pile you’re chopping to continue making the garlic pieces smaller and smaller.
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