Garlic (Minced)
Garlic was one of the earliest cultivated herbs, but its early use was mainly medical and magical. Native to Asia, odds are you either love or hate garlic. Roasting garlic imparts a mild, nutty flavor that is ideally suited for gourmet sauces, seasoning blends and salad dressings. Try this as a direct replacement for regular dried garlic. Use 1/4 to 1/2 tsp. as substitute for one clove fresh garlic. Rehydrate using 1 part dried garlic and at least 4 parts water. For raw flavor, soak in cold water and refrigerate for 1-2 hours.
Garlic was one of the earliest cultivated herbs, but its early use was mainly medical and magical. Native to Asia, odds are you either love or hate garlic. Roasting garlic imparts a mild, nutty flavor that is ideally suited for gourmet sauces, seasoning blends and salad dressings. Try this as a direct replacement for regular dried garlic. Use 1/4 to 1/2 tsp. as substitute for one clove fresh garlic. Rehydrate using 1 part dried garlic and at least 4 parts water. For raw flavor, soak in cold water and refrigerate for 1-2 hours.
Garlic was one of the earliest cultivated herbs, but its early use was mainly medical and magical. Native to Asia, odds are you either love or hate garlic. Roasting garlic imparts a mild, nutty flavor that is ideally suited for gourmet sauces, seasoning blends and salad dressings. Try this as a direct replacement for regular dried garlic. Use 1/4 to 1/2 tsp. as substitute for one clove fresh garlic. Rehydrate using 1 part dried garlic and at least 4 parts water. For raw flavor, soak in cold water and refrigerate for 1-2 hours.