And now I have homemade garlic powder. Cool.

Eventually, that's what I hope to do; garlic powder. Did you make it from the roasted? Is it stronger and better than store-bought? Love this idea.

bon

Oh dear!! I made the mistake of dehydrating garlic inside the house last year. Never again!! From now on it goes in the garage.

The garlic planted in the flower bed is a few inches high now. Doing great.

Bon, I haven't actually tasted it yet, LOL. I peeled all the blasted cloves (and shaking it in a jar does NOT work like the videos.) By then I stopped to watch Downton Abbey. Afterwards I chopped it up with the food processor. I had frozen a bunch in tablespoon sized cubes, but had about a cup of the stuff left. I spread it on parchment paper on a cookie sheet and put it in the oven on 170* (as low as my oven will go). Shut it off a couple of hours later and just left it in there till morning when I ground it in a coffee grinder. The recipe I had saved said to slice for drying. I had alreafy chopped all of mine. I mixed soft and hard necks when I chopped. Ssurbaban, it was a very strong smell till I turned the heat off. I roasted about 4 bulbs before hand that added to the aroma. They were mild tasting. But then all my garlic has been kind of bland this year. I think roasting sweetens them a little and I am not sure how I feel about that. I think 2 or 3 bulbs would make about the equivalent of a grocery store jar of dried garlic.

I did taste the garlic powder today. I don't know how it compares to commercial, but it seems stong enough and tasty enough.

Slightly off topic, but I saw a blog post about growing garlic indoors for the greens and have decided to try it. If it doesn't work, I'm out a few already sprouting cloves.

Give pickled garlic a try sometime. I make a couple batches a year in the fall/winter as the different garlic types start to go south. It is very easy except for the peeling part. I use 2 small meddle bowls to speed up the peeling. First separate the cloves, cut off the root end and the pointed tip end, place about a dozen cloves in one of the bowls and put the other bowl on top and then shake for 30 seconds or so. Most of the skins will come off completely and the rest will be loosened and easily removed.