Fresh, whole garlic bulbs have thin, papery white peels enclosing about 10-15 individual cloves that have their own tight, thin golden skin. A good-quality bulb will be plump and firm with the roots still attached. Garlic does not have a strong fragrance until the cloves are crushed, releasing its trademark pungent scent.
Ordinary garlic can be eaten raw or cooked. Raw garlic tends to have a stronger flavor than cooked garlic; crushed, chopped, squeezed, or mashed. garlic will release more oil, providing a stronger, more confident flavor than sliced or retained intact.
Ordinary garlic is stored in a cool and dry place and can be stored for one to four months.
3 to 4 cloves of garlic, peeled and crushed
1/4 cup vegetable or olive oil
1 lemon, juiced
1/4 teaspoon salt