I like to make my life easier, so I’m always looking for the simplest ways to preserve and consume my garden produce.



Today I dug up half of my garlic. Garlic is ready when the bottom four leaves of the stalk have turned brown. For Zone 3, this is usually mid to late August.



After separating the cloves I carefully washed and patted them dry with a towel.



I then tossed the cloves into my tiny food processor and added enough vegetable oil to cover them.



I used the pulse button to control the chopping until I had the consistency I wanted, just slightly larger than a mince.



I put the resulting mixture in a jar, topped it up with a bit more veggie oil and that’s it. The mixture lasts for several weeks in the fridge and after I’ve used up all the garlic I have fabulous oil to use as well.

Note: Storing garlic in oil at room temperature can result in proliferation of botulism, and botulism poisoning is a potentially fatal condition. Always store the oil at less than 3 degrees C and use it only if cooking thoroughly.