Make Your Garlic Last Longer and Taste Amazing with Garlic Confit

…like everything in our temporal world, garlic has a season. Single cloves are planted in the cold earth in winter; turn into tender, slender green garlic stalks in April and May; transform into garlic scapes and bulbils (if you have hard-neck varieties) in June; and, finally, in June or July, into the crisp, juicy cloves you find in a head of mature, just-harvested garlic.

Over time, those cloves will slowly dry out, and may eventually turn moldy, or send up a little green shoot when their internal clock says it’s spring again. That’s why garlic is best to eat in its season.

And that’s why I make garlic confit.

Source: How to Extend Garlic Season with Garlic Confit

What the article does not mention is the risk of botulism.  This article suggests that as long as you store it properly it won’t be a problem as “type A spores, which produce the most potent and dangerous toxin, is inhibited under 50F/10C”. The author also suggests not making more than you can eat in a two week period if you’re concerned.  However, even though most say there is “very little risk” – there is still a risk, so proceed with caution.

If you sous vide (No?  See Sous Vide 101), this is a great way to do a bunch in one go.