Thursday, August 6, 2009


The harvesting of fresh garlic usually begins late summer-August.

I haven't grown garlic in a long time, and I do love it for lots of different cooking applications. In the spring here in Missouri it grows wild everywhere. I snip off the stems and use it like chives.

Roasted garlic is fantastic-especially in the summer time when you can throw it in a foil pack and roast on your grill or in the coals.

Roasted Garlic

Roasted Garlic

Prep Time: 10 minutes

Cook Time: 30 minutes


  • 1 head (bulb) garlic
  • Olive oil
  • Salt
  • Pepper (optional)


  1. Preheat oven to 350. Peel off excess papery skin from garlic head, leaving enough behind to cover the cloves and hold the head together.
  2. For easy removal of garlic later, you can cut off the tip of each clove, but this step is purely optional.
  3. Put garlic in a small baking dish or other oven-proof container. Drizzle with olive oil and sprinkle with salt. Sprinkle with pepper too, if you like. Cover loosely with aluminum foil.
  4. Bake garlic until very tender and evenly browned, about 30 minutes. Serve hot, warm, or at room temperature this is from

and here is a beautiful tutorial


Related Posts with Thumbnails