I love garlic, both for cooking, and for medicine. But mostly I love dry garlic for cooking. I put garlic powder in almost everything.
Unfortunately, garlic powder is getting more expensive, which is silly seeing as how easy it is go about dehydrating garlic.
To make my own garlic powder I simply grind dehydrated garlic and then sift it.
The large chunks go in an old minced garlic container, while the finer bits go in the reused garlic powder container.
To dehydrate it simply:
- Peel back the paper from the cloves of garlic.
- Cut out any bad spots with a knife.
- Cut the cloves in half lengthwise to significantly reduce the time it will take to dry.
- Dry the garlic at 150 degrees Fahrenheit (in the oven or in a dehydrator)
- Turn the slice often until dry.
- Once you have it ground and put into your container, store in a cool, dry area.
I don’t know how long it lasts, as I continuously use it, so I don’t have information on powdered garlic for food storage.
What I do know is that I like the taste of the garlic I grew and processed myself. There is something to be said about the quality of food that is home processed versus being made in some factory out of materials that may be modified or adulterated.
Not only is dehydrating garlic easy, but garlic has medicinal value, so I hope that you try this at home.