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Garlic Recipes - What’s your favorite?

Submitted by: Autumn Barr

Garlic Recipes - What’s your favorite?

With garlic harvest curing in full swing, we’re cooking with organic garlic every day! Here are a few of our staff’s favorites.
Servings: Plenty




With garlic harvest & curing in full swing, we’re cooking with organic garlic every day! Here are a few of our staff’s favorite recipes. Please share your favorites with us by leaving a “comment” below. Enjoy!

Herbed Garlic Feta Spread (or salad topper)

Combine 2 cups of feta cheese, 4 cloves of minced garlic, and 2 tablespoons of minced fresh herbs like basil or oregano. Spread on thin slices of French bread or crackers. Or drop small clumps on fresh garden greens for a zesty salad.

Summer Squash Garlic Grill Marinade

Mince 4 cloves of garlic and mix it with a pinch of fine salt. Allow it to sit for a minute (the salt will help bring out the garlic flavor). Mix with1/4 cup of olive oil and add any other herbs you enjoy grilling with. Slice zucchinis, yellow summer squashes, and patty pan squashes into broad 1/4” slices. Brush both sides with the garlic marinade, grill for about 3 minutes on each side and enjoy.

Oven Roasted Garlic Rosemary Potatoes

Toss some small potatoes or cubed potatoes with 10 whole peeled garlic cloves, some rosemary, olive oil and salt. Bake in a glass dish for 45 minutes at 350 and enjoy as a side dish.

Shady Grove Says:
Jul 10th, 2009 at 1:41 am

“Garlic Pasta
This is great to use damaged bulbs that won’t store well for planting.
Start 1 lb pasta cooking (suggest penne).  Meanwhile peel 2 bulbs of garlic. Yes bulbs! Heat 2 tbsp olive oil in a saute’ pan and brown the garlic cloves over medium heat. Cookbooks say ““Do not allow garlic to brown.”” Phooey. Brown the garlic. When cloves are softened add 4 chopped scallions or a large bunch of chopped chives and saute’ lightly.

Now ladle 2 cups of the cooking water from the pasta over the garlic in the pan. Reduce heat simmer a few minutes and keep it warm.

Drain pasta and divide into 4 bowls. Top with shredded Romano Parmesan or Asiago. Then spoon the hot garlic & broth over.”

Nancy Grove Says:
Jul 12th, 2009 at 5:26 pm

No great garlic recipes to offer but I would sure appreciate it if someone could put me onto a resource on braiding garlic.  I was surprised it wasn’t to be found in Growing Great Garlic and an internet search didn’t yield much either.  Much obliged!  Nancy

Sue Says:
Aug 4th, 2012 at 5:49 pm

Roasted Garlic is my very favorite thing to do with garlic. However I peel all my available cloves, put in a ziploc bag with a tablespoon or two of olive oil, then put in a small casserole and cover with lid or tin foil. I roast at 350 for an hour, then puree, and store in the refrigerator.

I use as spread on toasted homemade bread, which is great, but the best is as the first layer on pizza dough, before the tomato sauce.  I much prefer it on sandwiches and wraps instead of mayo, mustard, or other condiments.

I also like to add it to greek yogurt for a dip, with artichokes. AND rub the salad bowl with a tablespoon of the puree before adding the greens.

Charlotte from Peaceful Valley Says:
Nov 28th, 2012 at 1:23 pm

Shady Grove and Sue, YUM! Thanks for your cooking tips!

Charlotte from Peaceful Valley Says:
Nov 28th, 2012 at 1:34 pm

Nancy, Our friend Christy Wilhelmi at has helpful video about how to braid softneck garlic

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