yea, I do that way there is never a question of it going bad or the oil rancid.
I really just used a pickle jar. after it was empty of course! I washed and let it dry. In fact my original jar was to small in volume, so I had to use a bigger jar. the only reason a pickle jar was because it had a wide mouth and it is easier to get the garlic in and out.
If I have any left from last year by the time I harvest again, I let it sit out while I prepare the current crop, by that time the olive oil is again room temperature. I then pour what is left into a bowl, put the new cloves into the bottom of the jar (old pickle jar) put last years crop back in on the top and refill with olive oil, all done! The older cloves will become more infused with the oil the longer they are in the jar and become saturated almost translucent.
Sometimes the gloves will off gas and tiny air bubbles will be all over the oil, not a problem, the next time you use the gloves let it sit till room temp with lid off and just sir to release the gases.
GARDENCHRIS - Thanks for the tip. I do put some roasted garlic in oil. To infuse the taste of the oil and that seems to last forever. I didn't think to just store the garlic in the oil for future use.
SHARJOPAUL - I did do a search for garlic leave recipes but only one I found. For make Gnocchi. All the others were referring to sheaves. I did think of chopping some up for use as chives and possibly even dehydrating them too.
current weight: 151.8
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As for the garlic I grow my own also, when I dig them up in the fall I dry then skin them and put them in olive oil .... they last forever and you can saute using some of the oil , gives a nice hint of garlic.
I'm growing garlic and trimmed down the leaves (not scapes*, that's different). They have a wonderful garlicy smell and I was wondering if anyone has ideas, or receipes of how to use them It seems a waste to toss them!!
*The scapes are the stems with the flowers, these are just the leaves to which I'm referring.
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