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Choosing the Right Garlic
For best results, it’s best to use fully ripe, firm garlic heads.
Good-quality garlic typically has:
a dry outer skin;
no mold;
no soft spots;
firm cloves.
It’s also important to avoid damaged or crushed cloves, which can spoil more quickly during storage.
The Preparation That Makes All the Difference
One of the most important steps is often overlooked: soaking in salt water.
This method helps reduce the enzymatic activity responsible for greening.
Step 1: Peel the Garlic
Carefully peel the cloves, then rinse them with cooled, boiled water to remove any remaining skin and residue.
Whole or Sliced Cloves?
Both options are fine.
Whole cloves:
remain crisper;
retain more aroma;
develop a deeper flavor.
Sliced garlic:
absorbs flavors more quickly;
is ready faster;
is easier to use directly.
However, slices may become slightly softer over time.
Salted water bath:
Boil water and add a teaspoon of salt.
Stir until completely dissolved, then let it cool slightly.
Then, soak the garlic cloves in this salted water for about an hour.
After soaking:
drain the garlic thoroughly;
let it dry completely.
This step helps to:
limit green discoloration;
preserve crispness;