How to Peel and Mince Garlic

Prep: 10

Cook: 0

Total Time: 10

Yield: 10 servings

Course: Condiment

Cuisine: American

Calories: 4kcal

Learn how to mince garlic with this easy step-by-step guide. Understand the process of peeling cloves and breaking them down into a fine consistency.

Loosen the Bulb - Place the whole bulb on a cutting board with the root side up. Press down on top of the bulb with the heel of your hand, using your weight to break open the papery skin.
Separate the Cloves - Turn the bulb over and use your fingers to separate the cloves from the root of the bulb.
Trim the Tips - Use a knife to trim a small amount of the root and tip end of each clove.
Crush the Cloves - Place the flat side of a chef's knife over the clove with the blade facing away from you. Use gentle pressure to lightly crush the clove between the cutting board. Repeat with the remaining cloves.
Peel the Skin - Remove and discard the papery skin from the crushed cloves.
Mince the Garlic - Place the peeled garlic cloves in a pile on the cutting board. Place your fingertips on top of the blade near the tip of the chef's knife. Use an up-and-down motion, moving side to side to chop the garlic into smaller pieces until the desired size is reached.
Chopped garlic is larger, about the size of large cooked grains of rice. Minced garlic is finer, about the size of small-grained cooked couscous.

When to Use Garlic: Use the minced garlic immediately or within 1 hour of mincing.
Storing: If you don't use minced garlic right away, store it in an airtight container in the refrigerator for no more than 6 hours. The garlic aroma intensifies the longer it sits.
Minced Garlic Yield: One medium clove yields about ½ to 1 teaspoon, and three to four medium cloves yield about 1 tablespoon.

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