• Liz Talley - Urban Graze

About Garlic


Keep in a cool, dry, dark, and well-ventilated place. Will keep for 3 to 4 months.

Don’t remove the papery outsides until just before use, as it protects the garlic. Once you remove cloves from the bulb, the garlic’s lifetime will decrease.

Do not refrigerate or store in plastic.

An exception: if you’ve cut into a clove and don’t use the entire piece, you can put the leftover garlic chunk, or minced garlic, into a jar or baggie and refrigerate; use within a couple of days.

Liz Talley, Urban Graze

All rights reserved©



Recent Posts

See All

Tomato and Root Veggie Soup

1 Tbsp. olive oil 1/4 c. onion slivers or chunks 1 clove garlic, minced or pressed 2-3 carrots and/or parsnips, sliced in round discs 2 stalks celery, sliced on the diagonal (or 1/4 -1/3 c. chopped ce

Root Vegetable Soup in Beef Broth

Although this is a recipe without meat, if desired, you could simply add small chunks of beef stew meat to the saute pan with onion and garlic. 2 bay leaves 1 Tbsp. black peppercorns 2 tsp. allspice b

Brussels Sprouts and Red Onion Salad

4” pc. day-old baguette Olive oil 2 small cloves garlic, cut in half 1/4 c. + thin red onion slivers 2 Tbsp. lemon juice 8 oz. Brussels sprouts, trimmed 2 Tbsp. snipped, fresh parsley (or carrot tops)

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
website builder. Create your website today.
Start Now