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DIY Garlic Powder

You know how sometimes you buy a ton of garlic and then it just sits there mocking you? I mean, how much fresh garlic can you really use? (Answer: A lot, but apparently not as much as I thought.) Last weekend we made our annual pilgrimage to the Hudson Valley Garlic Festival and my husband got a wild idea to make our own garlic powder. Yum!

We decided to experiment first with some garlic that had been sitting around the kitchen for a while (probably since the garlic festival last year), loosely following the instructions on WikiHow. Peel the cloves, chop off and discard the woody part where they attach to the bulbs, then roughly chop them. Spread the chopped garlic out in a single layer on a baking sheet, sprinkle with a little salt if you want, then pop them in at 150° F for about an hour or until they’re dried out and slightly toasted.

Baking pan covered in a layer of chopped raw garlic
Before. This is about 3 heads of garlic.
Baking pan covered in a layer of chopped cooked garlic
After. My house smells awesome.

Pop the dried garlic into a food processor and grind it up until it’s mostly powder. My husband insisted that pulsing worked better; I just let it run for a bit. (If its still moist at this point, pop it back in the oven for a bit.) There will probably still be some chunks left over; you can grind it up further with a mortar and pestle if you have one, or improvise if you don’t. We dumped the garlic into a double sandwich bag and squished it up with a meat tenderizer. Pour the powder into an airtight container, and enjoy!

Glass spice jar containing a couple tablespoons of garlic powder
Still a little chunky, but yum!

As you can see, once you dehydrate and grind up the garlic you don’t get a whole lot. I probably wouldn’t buy garlic just to make this because it works out way more expensive than just buying garlic powder, but it’s great for using up leftovers. Next I want to try onion powder to see if the same general recipe works, and I have a ton of herbs I need to dry before they freeze. Have you ever made your own herbs and spices?

By [E] Hillary

Hillary is a giant nerd and former Mathlete. She once read large swaths of "Why Evolution is True" and a geology book aloud to her infant daughter, in the hopes of a) instilling a love of science in her from a very young age and b) boring her to sleep. After escaping the wilds of Waco, Texas and spending the next decade in NYC, she currently lives in upstate New York, where she misses being able to get decent pizza and Chinese takeout delivered to her house. She lost on Jeopardy.

10 replies on “DIY Garlic Powder”

Ooh, this is good to know! I was growing some garlic until the local critters decided to make off with it, so maybe it’d be a good side-use once the growing takes off (although it’s more likely that I’ll be all about the roasting).

I am a bit of a spice-mix fiend (thanks Pinterest). I make my own Taco, Creole, Season-All, and Ranch seasonings, and next up is a ‘fall spice’ blend. I am also thinking of getting more ‘real’ herbs until I grow my own and start freezing them; I saw that you can put them in ice cube trays in oil and freeze them that way, but I should experiment with drying them… I think I just chucked some cilantro in the freezer yesterday, oops!

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