Learn how to mince garlic using the simple step-by-step guide below. So easy, you may never buy the jarred stuff again.
How to Peel and Mince Garlic
How to peel and mince garlic without a garlic press:
- Use a chef’s knife to cut the root end from the garlic bulb, or, place the bulb on a sturdy surface, root-side-down, and press firmly with the palm of your hand to loosen the cloves.
- Separate and remove the cloves from the root.
- Use a knife to trim a small amount from the root and tip from each end. Trimming the ends will make it easier to separate the peel from the clove.
- Remove the peel with your fingers.
- One at a time, use your knife to make thin vertical slices through the clove. Turn the knife and continue with horizantal slices. Make a small pile and continue to chop until the desired mince size is reached.
Best Garlic Press
There are hundreds of garlic presses out there and while I can’t speak for all of them, I can speak for one – the ORBLUE Garlic Press. I have owned and used this garlic press for more than 5 years and it works just as well today as the day I bought it. You will still need to peel your garlic, but mincing it will be much faster.
Frequently Asked Questions
Unfortunately there isn’t an exact answer to this question given the size difference from one clove of garlic to the next or how finely the garlic was minced. With this is mind, it is estimated that one medium-sized clove will give about one teaspoon of minced.
Minced garlic is much more finely chopped when compared to chopped garlic, about 1/16-inch vs. 1/8-inch. Chopped garlic has more bite, whereas minced has stronger flavor. Chopped garlic is best for soups, stews, or cooking in oil to flavor chicken and vegetables. Minced is ideal for sauces and stir-frys.
Pressed garlic (when pressed with a garlic press) is “wetter” than garlic that is minced using a knife. It is also much stronger tasting. Garlic pressed using a microplane is even wetter, nearly pureed, with the strongest taste.
Individual peeled cloves of garlic will last for 1 day when stored in the refrigerator. Minced garlic will last for 2-3 days in the refrigerator when stored in a sealed jar and covered with olive oil.
Minced Garlic Tips and Tricks
- For best results, avoid chopping garlic too far in advance. The longer it sits, the harsher the flavor (and not in a pleasent way).
- The finer the mince the more potant flavor.
- When adding minced garlic to recipes, add it after all of the other vegetables (onions, carrots, celery, etc.) have been softened first.
- Trouble removing the skin from the garlic cloves? Try microwaving the cloves for 10-15 seconds. The skins should peel off more easily.
Have you tried mincing your own garlic?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
How to Mince Garlic
- 1 bulb garlic
- Use a large and sturdy chef's knife to cut the root end from the bulb of garlic.
- OR, if you require only a few cloves of garlic, place the entire bulb of garlic on a sturdy surface, root-side-down. Press with the palm of your hand (or the bottom of a glass) to loosen the cloves.
- Gently separate and remove the cloves from the root.
- Trim a small amount from the root and tip of each clove – this will help the peel be removed more easily.
- Remove the peel with your fingers.
- With a firm hold on your knife, use the tip of your knife to very carefully make thin vertical slices through the clove. Turn the knife and begin making horizontal slices through the clove. Continue to run the knife over the chopped pile of garlic.
- For a smoother paste-like mince, scrape the minced garlic into a small pile and continue to chop until the desired consistency is reached.
- How man gloves of garlic make one teaspoon (and vice versa) is impossible to calculate, however, the estimate is 1 clove of garlic equals about 1 teaspoon.
- Finely minced garlic will have a stronger flavor compared to a less fine one.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)