How to Mince Garlic
Learn how to mince garlic using the simple step-by-step guide below. So easy, you may never buy the jarred stuff again.
Servings: 10 teaspoons (approx.)
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.
Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg