To make your dehydrated garlic into garlic powder, simply add the dehydrated garlic to the jug of your blender, I use my Vitamix, and blend until it's a fine powder. See long term storage for storage directions. Using freeze dried garlic can be a cost-effective alternative to fresh garlic. Fresh garlic can be expensive, and it can be challenging to use up an entire bulb before it goes bad. Freeze dried garlic, on the other hand, has a longer shelf life, so you can buy it in bulk and use it as needed without worrying about it going bad.

Once your dried garlic is completely cool and conditioned, transfer it to airtight containers or glass jars with lids to store for 6-12 months. We choose to dry our garlic in a food dehydrator instead of the oven, but that doesn’t mean it isn’t possible! I will include instructions for both ways below. Spread the garlic over parchment-lined baking sheets, and place in the oven at 54-66ºC/130-150ºF (the lower the better). If your oven doesn’t go as low as that, then choose the lowest temperature and prop open the door a few mm’s with a wooden spoon, to allow the steam to escape as the garlic dries and speed up the process. Everywhere you would use fresh garlic cloves. I throw spoonfuls of dried garlic into slow-cooked dishes like this slow-cooked beef and red wine ragu when fresh garlic is out of season. Freeze dried garlic not only adds a delicious flavor to your dishes but also provides numerous health benefits. Garlic has been used for centuries for its medicinal properties, and freeze dried garlic retains many of these benefits. Health Benefits of Freeze Dried GarlicAfter you dehydrate garlic, as a best practice you should also take an extra step that is known as conditioning. This is something I recommend for all of my dehydrator recipes, as it shows whether the food is adequately dry for storage AND redistributes the moisture evenly between the pieces. Adding dried Chesnok Red or Pehoski Purple garlic into a soup or stew as it is bubbling away will rehydrate the dried garlic flakes and spread its delicious flavor throughout the dish. Similarly, placing slices of Amish Rocambole garlic on a homemade pizza in between the sauce and the cheese will rehydrate the garlic as it bakes and make every slice extra flavorful. Yes, you can dry garlic either minced or sliced. Curing garlic is another way you can preserve the bulbs whole. If you grow garlic in your own vegetable garden, stop watering the plants a few days before harvesting. Once you harvest garlic, it is best not to wash the homegrown garlic since you want to keep them as dry as possible.

Using 2 similar size bowls, put them together to make a dome around the garlic. Shake the crap out of the cloves to loosen their skins, and then peel. A large jar would also work for smaller amounts.

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That means it’s simply bursting with flavor and it’s found in an incredible variety of recipes you might love… including most of my favorite Pasta Recipes. To make garlic powder in the oven, follow the same prep steps outlined above – and then spread the garlic out in a thin layer on a baking pan covered with parchment paper. Bake at 140°F until it is completely crunchy dry, stirring and re-spreading the garlic bits every 30 minutes as you go. We have never done this, but read that this method takes several hours hours. Harvest your garlic when they have reached maturity. A reliable harvest indicator is when half the leaves are still green, and half have died off. The leaves start to die off from the bottom up. Why do we prefer using a food dehydrator, you ask? Well, for a few reasons. First, using a dehydrator allows us to “set it and forget it”. No stirring and fussing over the hot oven needed. There is also zero risk of burning it, and ensures even and consistent drying. Make dehydrated garlic by cutting thin slices off peeled garlic cloves and placing them into a food dehydrator. Store dehydrated garlic cloves in an airtight container and place them in a cool, dry place like a cupboard or pantry. Garlic stored this way can last for up to one year. Is dried minced garlic the same as granulated garlic?