Few foods rival Garlic’s worldwide and cultural appeal. It appears frequently in old and new recipes, yet many carefully avoid it because it can be difficult to digest – and quite frankly, most people don’t like to stink in social settings.
But it doesn’t need to be this way – especially during the Spring when garlic’s pungency is easily tamed.
Most people purchase garlic in their local supermarket. The choices are often challenging – especially in Spring. The supermarket offerings often include garlic from far, far away (usually China). Or garlic that was harvested months ago and held in storage. In both cases, garlic will lose most of its moisture content and the pungent enzymes will intensify as it concentrates.
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