I have garlic on the brain. We are wrapping up the garlic harvest on the farm and I have been waiting so patiently for this year's crop to be ready. Finally, there will be fresh garlic to eat. If you read our blog post about how to make garlic scape paste then you know I have been antsy for some garlic because let’s be honest there really is nothing like super fresh garlic grown right out your back door.

Since I have been thinking about garlic continually for over a month now, I got curious about all the ways you can process garlic. Each different method produces a unique flavor and texture and lends itself appropriately to the right dish. Why is it that sometimes you use chopped garlic or minced or grated? Why do some recipes call for garlic powder or roasted garlic? 

I notice the subtle changes when garlic is heated or cut but I wanted to know a little more about why. The shift in flavor is due to a change in the chemical composition of the garlic when it is heated or cut. Cutting garlic releases an enzyme called allinase which converts the alliin into allicin. It's a little complicated and I am a gardener not a scientist.

Raw chopped, grated or minced garlic are all high in allicin. It is not a stable compound so it will not persist in heated or dried garlic. Allicin is what gives garlic that spicy pungent flavor and  provides the antimicrobial, anti-inflammatory and antioxidant properties of garlic.

If you love the pungent spice of fresh garlic then hardneck garlic varieties are the right choice. Chesnock red is a great hardneck variety pictured above. These varieties will contain higher levels of allicin making them more ideal for fresh preparation and for a full frontal garlic flavor. Hardneck varieties grow really well in cooler climates and can store for around 4 months. 

When you heat or dry garlic the allicin levels diminish. The delightful bite of aliicin gives way to softer, nuttier flavors. Which results in a much milder taste and the garlic moves into the background. A supporting character of your meal instead of the main star.

If you love that sweet roasted and gentle garlic flavor then you might want to opt for a softneck variety. Softneck garlics like Inchelium or Silver Rose (pictured above) are much more mild in flavor than their hardneck counterparts. They have a tighter wrapping and denser bulb structure keeping the moisture inside. This leads to a longer shelf life. Softnecks are generally better suited to be grown in warmer climates. However, I find you can grow both types pretty well in Oregon.

So how do you decide what garlic preparation is right for the dish you are making? Basically, the more the cell walls of the garlic clove are broken down the more allicin is released.

Want a full frontal spicy garlic flavor? Then grate or crush the garlic cloves. I love this for salad dressing and adding at the end of quickly sauteed vegetables. Roughly chopped garlic is your best friend when making stews, soups or pasta sauce.

If you want to infuse oil, then avoid mincing the garlic. Opt instead to smash the cloves and chop once or twice. Minced garlic can give infused oil an overly bitter taste. Another fun way to eat garlic is to roast whole bulbs in the oven. This leaves you with gooey, buttery sweet garlic that you can use as a spread.

I am starting my first canning of the season today. I am so happy there is garlic to add to my brine. I will use whole garlic cloves  in the pickled green beans that I will make today. Not only do the whole cloves infuse the brining liquid with great taste, I also really enjoy eating pickled garlic. It has a nice crunchy texture and you can easily eat whole cloves this way. If you use garlic in pickling do not forget to blanch your garlic first. Sometimes the garlic will turn a bluish green color if you do not blanch it first before pickling. It is still edible but I prefer it to not be blue. Just a preference thing.

I hope you have as much fun cooking with garlic as I do. Over the next couple months I plan on trying it in every way possible.

Happy gardening!