While freeze dried garlic may seem like a straightforward ingredient to use in your cooking, there are a few things to keep in mind to ensure optimal flavor and texture. For example, rehydrating freeze dried garlic before use can help bring out its flavor and aroma. Additionally, knowing how to measure freeze dried garlic correctly can ensure that you don’t overpower your dish with too much garlic. Freeze dried garlic also differs from other forms of garlic, such as garlic powder or garlic salt. While garlic powder is made by grinding dehydrated garlic, it does not undergo the same freeze-drying process as freeze dried garlic. Garlic salt, on the other hand, is a mixture of garlic powder and salt, whereas freeze dried garlic is pure garlic. Nutritional Value of Freeze Dried Garlic My dehydrator is a Fowlers Vacola ultimate dehydrator. I’ve also used the Cuisinart dehydrator. It’s a really good entry-level option. It’s a bit smaller than my Fowlers Vacola, but it works really well and is a great option if you are just starting out. If you’re looking for the best dehydrator, the Excalibur Dehydrator is generally known as the best in its class. How long do dehydrated garlic flakes last? Overall, the health benefits, cost-effectiveness, and convenience of using freeze dried garlic make it an excellent choice for any home cook looking to add some flavor and nutrition to their meals. Conclusion Harvest your garlic when they have reached maturity. A reliable harvest indicator is when half the leaves are still green, and half have died off. The leaves start to die off from the bottom up.

Once ground into garlic powder, your dehydrated garlic will last about 2-6 months, with some clumping being considered normal. Remove the cooled, dehydrated garlic from the trays of the dehydrator and place the garlic into an airtight container. I prefer to use mason jars for this, as I know I always get a good tight seal. Store the jar in a cool, dark place for up to a year. Immediately after they have cooled, grind the pieces using a coffee grinder or food processor. Then using a fine sieve, sift the ground garlic to separate the fine powder from the remaining bigger pieces. Your garlic powder should last for two months.

Once the garlic flakes have been conditioned, transfer to long term storage or use in your favorite recipes. Remove the dehydrated garlic from the trays of the dehydrator. Allow them to cool to room temperature before preparing them for storage. Peel. Slice the root end of each clove and peel all of the outer coatings off until you are left with a clean, creamy coloured clove. Remove any blemished/browned bits on the cloves before setting aside. Finely mince your garlic using a sharp kitchen knife or a chopper.

Garlic salt is a mixture of garlic powder and table salt, which makes it a seasoning salt. While garlic powder, as explained above, is just dried and ground garlic cloves. Because garlic salt is a mixture of garlic powder and salt, the garlic flavor is more diluted. Which is better garlic powder or granulated garlic?

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Dry for 6-12 hours, or until all of the pieces are brittle and break easily. Humid environments will take longer than dryer environments, so using the break test is the most reliable. Don’t wash the garlic plants after they are harvested. Moisture will encourage mold growth. If dirt is your problem, you may just peel off a few layers of skin. When stored in an airtight container, it is good for up to a year! And hot dang, is it good… Our year-old garlic powder has no obvious degradation in quality or taste. It is perfect timing, until next seasons harvest and round of preservation! You can also use the built-in grinder in the jar to get small dried garlic flakes that are a great addition to meat rubs, homemade ranch seasoning, or homemade everything seasoning.