How to Prepare Garlic: Three Easy Methods

Published 10 February 2026

Fresh garlic is one of those quiet kitchen workhorses. A clove or two can lift a very ordinary meal into something far more interesting, whether it’s going into a tray of roasted veges, a pasta sauce, a stir-fry, or smashed into butter for a proper oozy garlic bread situation.

It’s also one of the most flexible ingredients in the kitchen. The way you cut or cook it changes the flavour completely, from sharp and punchy to mellow and sweet. Once you master a few simple prep methods, you can get exactly the result you want.

Measure with your heart

Recipes may suggest a certain number of cloves, but in reality, you can be a bit more relaxed about it.

Garlic isn’t something you need to stress over. If you like a gentle flavour, use less. If you love that warm, garlicky hit, add another clove or two. Cooking with fresh ingredients is as much about instinct as it is about exact measurements.

A good rule of thumb is to start with what the recipe says, then adjust next time to suit your taste. Before long, you’ll find yourself tweaking recipes like a pro.

Much as I adore garlic, something I never thought I’d enjoy was garlic soup. While trekking in Nepal years ago, the teahouses would hand out big bowls of it as a traditional remedy to ward off altitude sickness. Whether it was the garlic or just the hot, salty broth, it was exactly what a tired body needed after a long day on the trail.

How to store fresh garlic

Keep whole bulbs in a cool, dry, well-ventilated place - a pantry or cupboard is perfect. Avoid the fridge for whole bulbs, as the cold can cause them to sprout and go rubbery.

Once you’ve broken a bulb apart, any unused cloves can be kept in an airtight container in the fridge and used within a few days.

New Zealand garlic is harvested in summer, with the main season running from about January through to early winter. Once local stocks finish, we switch to imported garlic, usually from the USA, so there’s a steady supply for everyday cooking.

How to prepare garlic for the flavour you want

The way you prep garlic makes a big difference to the final dish. Here are three easy methods to try.

Minced – maximum flavour

Minced garlic gives you the strongest, most immediate garlic flavour. This is the one to use when you want garlic to really carry a dish.

How to do it

• Peel the clove.

• Sprinkle a small pinch of salt over it.

• Crush lightly with the flat of a knife.

• Chop finely, continuing to work the knife over it until it forms a smooth paste. (Or use a garlic press.)

  
  

The salt helps break the garlic down into a finer paste and draws out its natural oils.

Best for:

• Salad dressings

• Marinades

• Stir-fries

• Pasta sauces

• Garlic butter

• Anything oil-based

  
  

  The finer the mince, the stronger the flavour. If you want a softer garlic note, keep the pieces a little larger. And remember to ease up on extra salt in the dish, as you’ve already salted the garlic.

Sliced – gentler garlic notes

Slicing garlic gives a milder, more delicate flavour. Instead of melting into the dish, the garlic becomes little pockets of flavour throughout.

How to do it

• Peel the clove.

• Slice thinly, either lengthwise or into thin coins

Use a neutral oil with a high smoke point for frying, like canola or sunflower. Extra virgin olive oil is better for gentle cooking or finishing dishes.

Best for:

• Sautéed greens

• Pasta with olive oil

• Asian-style stir-fries

• Garlic-infused oils

• Dishes where you want visible pieces of garlic

  
  

  Cook sliced garlic gently over low to medium heat. Garlic burns quickly, and once it goes dark brown, it turns bitter. If the oil starts to bubble rapidly around the slices, the heat is too high.

Roasted – sweet, soft and spreadable

Roasting garlic transforms it completely. The sharp, pungent bite disappears, and you’re left with soft, sweet, caramelised cloves that are almost buttery.

How to do it

• Slice the top off a whole bulb to expose the tops of the cloves.

• Drizzle with olive oil.

• Wrap loosely in foil.

• Roast at 180°C for 35–40 minutes, or until the cloves are soft.

• Let it cool slightly, then squeeze the cloves out of their skins.

Best for:

• Spreading on toast

• Stirring through mashed potatoes

• Adding to soups

• Mixing into dips

• Smearing onto roast veges

• Blending into sauces for a mellow garlic flavour

  
  

  Roast a few bulbs at once and keep the extra in the fridge. They’ll last several days and are brilliant to have on hand for quick meals.

  
  

Garlic may seem like a small thing, but the way it's prepared can completely change a meal. Have fun experimenting, and if garlic breath is a concern, a bit of fresh parsley usually sorts that out!

Joanne Webb runs Eatlocal.nz, delivering premium, locally sourced fruit, veges, and artisan foods across the South Island. Passionate about supporting New Zealand growers, she personally packs every order to ensure quality and freshness. When she's not working on Eatlocal, you’ll find her walking her mini Schnauzer, Zac, or contemplating marathon training again!