I am not a cook but five years ago I started growing garlic in my garden at the urging of a neighbor of mine. It has become such a passion of mine to grow garlic every year now and I can hardly wait for each year’s harvest. A couple of years ago I had some bulbs that I did not know what do do with and so I dehydrated them and made my own garlic powder from stiffneck varieties. What a hit it has become! I’d be glad to send you a sample. It simply does not compare to anything you buy in the supermarket or even at specialty spice stores.

Thanks for sharing your thoughts with us.

Don

I use garlic powder frequently as a rub on meats. Fresh garlic will burn when roasting meat, but garlic powder infuses with the flesh, along with the salt and herbs, and makes it wonderful.

I often get compliments on how flavorful my steaks are. Garlic powder is the secret ingredient. That, plenty of salt and cracked pepper, and olive oil to seal it all in.

I’m glad you discovered the unsung beauty of granulated garlic, and posted about. Well done!!

Cheers,

~ Paula

Also, as Fatemeh says, for long-cooked or moist foods, there is really no substitute for the dried stuff. The fresh stuff loses it’s potency when I make something as quick as lentil salad — which needs dried herbs de Provence — or as long as a chili.