I love garlic! And so, I keep finding myself making pottery that has something to do with it.

Garlic Jars for storing garlic that provides a dark, moisture-free environment. The floral or geometric pierced patterns on its sides allow air to circulate delaying sprouting.

Garlic Roasters to make soft roasted garlic that is delicious in mashed or baked potatoes, vegetables, pasta or crusty French bread.

Garlic Graters to make and serve garlic-infused olive oil in one dish. Press a peeled clove of garlic back and forth on the ridges in the middle of the bowl to form a paste. Then add olive oil and pepper, salt and other spices to taste. Now set it on the table with some crusty bread to dip in and soak up the tasty oil.

Olive Oil Dispenser Bottles: because if you’re cooking with garlic you’re going to need olive oil. 

Cooking Garlic 

Depending on how you cut and cook garlic it can be sweet, smoky, sharp, pungent or mellow. Whole garlic cloves will give your dishes a soft background garlic flavor. On the other hand, chopping or mincing garlic will make it more spicy and pungent. If you slow cook it over low heat the garlic will caramelize and yield a sweet, mellow flavor. Sautéing garlic, on the other hand, yields a sharp flavor. 

To roast garlic first remove the papery outer layers of a whole garlic bulb, leaving the skin of the individual cloves intact. Snip about 1/3 to 1/2 inch off the top of the cloves and place the bulb in the dish. Drizzle with one or two teaspoons of olive oil making sure to cover the tops of all the cut cloves. Cover the garlic and place the dish in a COLD oven. Turn the heat to 450 degrees F and cook for about 30 minutes until the garlic is soft. Let it cool enough so that you can use your fingers to squeeze the soft garlic cloves from the skin. Spread it on French bread, mix it in your vegetables or mashed or baked potatoes, use with Parmesan cheese over pasta. Delicioso!! 

Sopa de Ajo (Garlic Soup)

 Ingredients: 1⁄4 cup olive oil; 10 cloves garlic, thinly sliced; 6 oz. country bread, torn into 1⁄2" pieces; 1 tbsp. Spanish hot paprika; 1⁄2 cup dry white wine; 4 cups chicken or vegetable stock; 2 eggs, lightly beaten; salt and freshly ground black pepper, to taste; 1 tbsp. finely chopped parsley, for garnish. Instructions: Heat oil in a 4-qt. saucepan over medium high heat; add garlic and cook, stirring occasionally, until golden brown, about 3 minutes. Add bread and paprika; cook stirring occasionally until bread is slightly toasted, 4-6 minutes. Add wine and cook until absorbed by the bread, about 2 minutes. Add stock and bring to a boil. Slowly add eggs while stirring constantly and cook for 1 minute more; season with salt and pepper and garnish with parsley. (Serves 4)

Interesting Tidbits

  • According to Wikipedia, garlic (allium sativum) is a species in the onion genus and is closely related to onions, shallots, leeks, and chive.
  • China is the leading producer and exporter of garlic, followed by India, South Korea, Egypt, and Russia.
  • Garlic is also known as “stinking rose” … you know why!
  • April 19 is National Garlic Day.
  • Garlic has been used as an antiseptic to treat bacterial, fungal and parasitic infections for the last 7,000 years.
  • The city of Chicago is named after garlic! The first recorded use of the name Chicago is in 1688. Chigagou is an Algonquin word that means onion field. 

Health Benefits

  • Garlic has significant amounts of manganese, vitamin B6, vitamin C, selenium and fiber, as well as calcium, copper, potassium, phosphorus, iron and vitamin B1. 
  • Garlic can combat sickness, including the common cold. It can boost the function of the immune system.
  • There is an association between garlic consumption and the prevention of stomach and colorectal cancers. 
  • The active compounds in garlic can reduce blood pressure.
  • It improves cholesterol levels, which may lower the risk of heart disease.
  • Contains antioxidants that may help in the prevention of Alzheimer's disease and dementia.

And, of course, garlic helps keep vampires away!