Is Your Stored Garlic Starting to Sprout?

By Nancy Noonan

It happens every year. We grow too much garlic. (Then again – can you really have too much?) This is the time of year when it begins to sprout in storage. Our solution: homemade garlic powder. It is strong, additive free, and almost tastes like fresh garlic. The only things you need are a food processor, and a food dehydrator. An oven probably works too, though I haven’t tried it.

Making garlic powder is easy, economical, and a great way to save the rest of your crop.

STEPS:

1. Separate the cloves. A butter knife works well to pry them apart.
   

   Separate the cloves.

2. Peel the cloves and trim as needed. Save the skins for your compost pile.
   

   Peel the cloves and trim as needed.

3. Finely chop in a food processor. Small pieces dry faster, so the finer the chop, the quicker the process.
4. Depending on the type of dehydrator you have, spread the chopped garlic on parchment, or use the smooth plastic trays or silicone liners.
5. Dehydrate at 105 degrees until it is dry. Good ventilation is important – the smell is VERY strong.  This usually take 10-12 hours. The sheets of garlic should be brittle and crack easily, with no bend. If it bends, it needs more drying. Make sure it’s thoroughly dry to avoid clumping or mold in storage.
6. In batches, grind the dried garlic in a food processor, coffee grinder, or other appliance until you reach your preferred texture. Store powder in glass jars.
   

   Grind the dried garlic in a food processor, coffee grinder, or other appliance.

7. Enjoy your homemade garlic powder – potent, pure and a great way to preserve your harvest.
   

   Enjoy your homemade garlic powder.

Nancy Noonan is a Cornell Cooperative Extension Herkimer County Master Gardener Volunteer. Visit CCE Herkimer County to learn more about the Master Gardener Volunteer and Master Food Preserver programs.