Roasted Garlic Recipe + 9 ways to use it (2024)

FAQs

What does eating roasted garlic do for you? ›

One benefit is that it can help to lower cholesterol levels. This is due to the fact that roasted garlic contains a compound called allicin, which has been shown to have cholesterol-lowering properties.

We recommend storing roasted garlic in a small, sealed container in the fridge for up to 2 weeks. Or store in the freezer for up to 1 month. If you want the garlic cloves to remain whole, carefully peel off and discard the skins. Otherwise, for a mashed texture, squeeze roasted garlic out of the skins.

Leaving the skin on will help prevent the garlic drying from out in the oven. To prep whole garlic, simply slice off the top part of the head with a serrated knife. Next, gently peel away the first few layers of the outer skin. The tops of the cloves should be exposed, so that you can drizzle olive oil over them.

You can smear it on bread, add it to recipes, make compound butter out of it…just eat it as a snack or appetizer! Yes! I love roasted garlic that sometimes I make it and just eat it all by itself!

Garlic may increase longevity: Garlic can benefit the heart, brain, and other organs. It reduces risk factors, such as blood pressure, cholesterol, and heavy metal toxicity, which can help people live longer. Garlic is also a rich source of antioxidants and nutrients, and it boosts the immune system as well.

Eating too much garlic will directly stimulate the digestive tract, which can damage the stomach lining. From there can cause symptoms of nagging, heartburn, flatulence even peptic ulcers. Allicin in garlic can cause hemolysis, leading to anemia.

Cover tightly with a lid and store in your fridge. Roasted garlic will keep for up to 2 weeks (no longer) in the fridge if submerged in oil. Why add oil? Olive oil is a natural preservative.

After the cloves have finished roasting and are a beautiful golden color, you can freeze the cloves whole or mash them into a paste and freeze in an ice cube tray. Either way, you'll always have perfectly roasted garlic at the tip of your fingers.

How to Recognize Bad Garlic. Garlic bulbs in peak condition should have plump, firm cloves tightly covered by white or purplish papery husks. Take a pass if you see shriveled cloves or browned husks, or if the cloves are soft when pressed.

The answer is a resounding yes. Garlic is pretty versatile when it comes to freezing. You can freeze raw whole unpeeled bulbs, individual cloves (peeled or unpeeled), or chopped garlic.

What is botulism garlic? ›

BOTULISM WARNING

As with all low-acid vegetables, garlic will support the growth and subsequent toxin production of the bacterium Clostridium botulinum when given the right con- ditions. These conditions include improper home canning and improper preparation and storage of fresh herb and garlic-in-oil mixtures.

😅 The flavor of roasted garlic is much more mellow and deep than fresh garlic, and it has a beautiful sweetness from the natural sugars that caramelize during the roasting process.

Garlic and onions are common ingredients used to flavor your food. However, these vegetables contain fructan and sulfur-containing compounds that can cause irritation in the colon and contribute to excess gas and bloating for many people.

Raw garlic contains a component called Allicin, which helps in thinning the blood and reduces the cholesterol levels. Thus, the best way to consume garlic is by eating raw garlic on an empty stomach as the fresh garlic contains Allicin and this component gets diluted during the process of cooking.

Packed with essential nutrients and bioactive compounds, garlic is a powerhouse of health benefits. One of the most effective ways to harness its potential is by consuming raw garlic every morning on an empty stomach. You may start by chomping on a small chunk and gradually increase the quantity, if needed.

Raw garlic, with its sulfur-containing compounds, imparts a certain pungency to a dish. But, when it is cooked it becomes milder and sweeter. (The same thing can be said of onions; raw onions will have more of a sharp bite, whereas, roasted or sautéed onions will have a subtler taste).

Garlic lowers blood pressure in hypertensive individuals, regulates serum cholesterol, and stimulates immunity: An updated meta-analysis and review. Reid K. (2020). Garlic lowers blood pressure in hypertensive subjects, improves arterial stiffness and gut microbiota: A review and meta-analysis.