I cook with garlic a lot, to the point I think our hearty consumption of this vegetable, along with ginger, has kept my family from colds and the flu for the past three years. While I cook with fresh garlic the majority of the time, I use powdered garlic in canning recipes, rubs, salts, and dips. Store bought dehydrated garlic has burned, harsh taste to me, so I started making my own. I don’t grow my own garlic yet, so I bought large packs of peeled, fresh garlic for my own powder. Fresh garlic powder is nothing like store bought, much like homegrown dried herbs are very different than commercial.
I got this three pound bag at Costco for $8.99.
The process is simple, you just dump peeled garlic in a food processor and mince.
Then, spread on dehydrator trays lined with fruit roll up sheets and dehydrate at 125, until totally dry. I put my dehydrator on my covered front porch to keep the house from smelling like garlic.
Take dehydrated garlic and pulverize in a coffee or spice grinder into a powder as needed.
Before and after powdering
I actually bought two of these bags and used part to make fresh minced garlic in olive oil, which I store in the refrigerator. While garlic can be purchased already minced in oil, store bought just tastes bitter to me, so I prefer to make my own. Also, it’s much less inexpensive to make minced garlic in olive oil at home, and any oil left over can be used in cooking. Just take a teaspoon out for every clove of garlic called for in your recipe.
Give your dishes a fresh zip with home dehydrated garlic, and a boost to your health.