Garlic

Choose garlic by weight and size; the heavier it is, the fresher it is likely to be. Large heads have bigger cloves that take longer to dry out.
The more garlic is cooked, the milder it gets. Roasting produces a mild, sweet, nutty flavor; boiling, a mild flavor; sautéing, a moderately strong flavor with more bite than boiled but less intensity than raw.
Garlici sautéed with onion will almost always burn. To avoid this, add the garlic at the end.
Fresh garlic does not burn as quickly as older garlic because it has more moisture.
The green germ that grows in the center of each clove need not be removed in fresh garlic. After the garlic has aged, the green part becomes bitter and should be discarded.
Do not store garlic in the refrigerator. Keep it in a cool, dry place in a net bag or a garlic keeper (a covered, ventilated ceramic dish).
Chopi garlic at the very last minute. As soon as it is chopped, it begins to change and lose some of its characteristic pungency.
To make chopping easier, add a pinch of salt, which keeps the garlic from sticking to the knife.