Garlic is comparable to onion at 100 mph. They’re the same family, but garlic is much stronger than the strongest of onions.

Garlic is comparable to onion at 100 mph. They’re the same family, but garlic is much stronger than the strongest of onions.

It is best purchased fresh in bulbs. Pickled and preserved garlic, while longer lasting, lacks the intense flavor.

Look for firm cloves about eight to the bulb. Don’t buy garlic that is soft, dried out or sprouted. Remove and peel only as much as you need, as the garlic skin helps keep it fresh for months.

Peel garlic cloves by flattening them with a knife blade until the skin cracks, then remove.

Roasted garlic

Cut the top off a garlic bulb, keeping the skin on. Drip olive oil on exposed cloves. Wrap bulb in foil and roast in oven or grill for 1 hour at 350 degrees.

When done, separate the cloves and squeeze for a mild and creamy garlic flavor.

Contact Jim Hillibish at jim.hillibish@cantonrep.com.