Garlic

Description:
Garlic is used in cuisines throughout the world. It is indispensable in Chinese, Italian, and Mexican foods. Garlic looks pretty similar to onion except that the bulb is segmented into cloves seemed to be covered with what looks like tissue paper ;) It has been used for both culinary and medical reasons. The plant has been used to protect against infections, to lower blood cholesterol and fat levels, and to help with digestion and modern research has confirmed these effects.

Storing:
Store fresh garlic in an open container (away from other foods) in a cool dark place. When properly stored unbroken bulbs can be kept up to 8 weeks though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. It is kept in an open container as it "breathe" and allowing correct air circulation will extend its shelf life.

Do not store garlic heads and cloves in your kitchen fridge. If garlic is refrigerated then it is likely to go soft and mouldy. The same problem can occur if garlic is stored in a sealed plastic container.

Freezing:
If you are making garlic paste, then add a tablespoon of hot vegetable/canola/sunflower cooking oil to the paste and mix well. This ensures that it stays fresh for longer. Spread the garlic out in a ziploc bag in a thin layer so that its easier to remove and lay it flat in the freezer. When needed, just break off the amount needed and re-zip the bag.