Dehydrating: Garlic
Garlic - The Glorious Bulb
http://www.backwoodshome.com/articles2/gabris86.html
By Linda Gabris
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Some folks classify garlic as being a vegetable. Others swear it's an herb. Then there are those who claim it is a spice, and even some, whom I pity for they don't know what they're missing, who know garlic only as a capsule in their medicine cabinet taken on the advice of a doctor for the sake of good health.
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Drying garlic
Whether you grow your own or get a good buy at the farmer's market, garlic is so easy to dry and so good in soups, stews, and other dishes you'll wonder how you ever did without.
Dried garlic retains great flavor and yet does not remain heavy on the breath.
Peel as many garlic cloves as you wish to dry and cut each into very thin—about 1/8-inch—slices. Lay garlic on cheesecloth covered screens and let dry at room temperature until all moisture is gone. It takes about three days to completely dry. Remove from cloth and put in sealers or paper bag and store in your dry pantry. Dried garlic slices can be added to soups and stews or pounded into powder and used in place of store-bought garlic powder. Dried garlic saves indefinitely. For treating coughs and congestion, grandma steeped dried garlic in apple cider and sweetened it with honey. This strange brew was not all that unpleasant to drink and, as I remember, it seemed to work wonders. --- FULL ARTICLE, including recipes, can be read at link, above ---
Dehydrating Garlic
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