Garlic

Fresh garlic has some vitamin C (none in cooked) but the amounts are so small, it’s negligible. We primarily use garlic for taste and for its medicinal properties. It’s anti-inflammatory and anti-bacterial food. It also protects against vampires (unverified). 

Storage

Peeling garlic is everyone’s least favorite thing to do. So it can help if you do a lot of it right away. Peel all of it, place in a small container or a zip lock bag lined with paper kitchen towel and store it in the fridge in the crisper drawer. It’ll keep well for up to a month. 

There are lots of gadgets out there that promise they will make the process of peeling much easier. They lie. The best way to peel garlic, once you separate it into cloves, if by using tweezers. You can buy special garlic tweezers but any will probably do. Pull the skin off one by one starting from the base. 

If you want to prevent your hands from smelling of garlic afterwards, rub them over stainless steel (like a kitchen tap). There are also stainless steel soap-shaped stones you can buy that will feel more dignified. 

Fresh garlic or garlic powder?

You should have and use both. Powdered garlic doesn’t have the garlic bite due to reduced amounts of Alicine, and it doesn’t give you bad breath. It also adds a bit of sweetness to your dishes as well as flavor. It’s perfect for dishes that could do with less prep like veggie patties and quick sauces. It’s an awesome shortcut.