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.
White garlic is known for its strong smell and taste that will always give your dishes the ultimate flavor. You can use garlic in both raw and cooked applications. Garlic tends to have a stronger flavor than cooked; and crushing, chopping, pressing, or pureeing garlic releases even more of its oils providing a sharper, more assertive flavor than slicing or leaving it whole. And you can use garlic to make garlic chicken, spaghetti, and potato soup. Garlic pairs well with the following: tomatoes, citrus, meats such as poultry, beef, and seafood, herbs like basil, thyme, and oregano, and other vegetables such as artichokes, snap peas, broccoli, asparagus, and Brussel sprouts.
Store in a cool and dry place.
3 to 4 cloves of garlic, peeled and crushed
1/4 cup vegetable or olive oil
1 lemon, juiced
1/4 teaspoon salt