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from your friends at Easy Food Dehydrating
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Dehydrating garlic is easy when you use Elephant, often called Mammoth Garlic! As the name implies, it's much bigger than regular bulbs, like four times bigger! (See photo at the bottom of this page.) It is milder in taste than its regular counterpart.
It is a great source of vitamin A, vitamin C, and vitamin B6, followed by Choline. There are trace amounts of vitamin K, Folate, Niacin, Thiamin, Riboflavin, and Pantothenic Acid.
It is a good source of Potassium, Phosphorus, and Calcium, followed by Iron and Manganese. There are trace amounts of Zinc, Copper, and Selenium and contains Omega-3 and Omega-6 fatty acids.
Great for use in tons of recipes: Soups and stews, Italian dishes of all types!
If you're out on a date, then make sure both partners eat this pungent veggie, you'll thank each other later for that tip!
It can also be ground up for use in powder form! Add equal amounts of salt to the ground powder and you now have Garlic Salt.
NOTE: While dehydrating, you may want to consider dehydrating some onions at the same time if you've got a spare dehydrator tray or two available! In other words, don't mix garlic and onions with, say, apples, when dehydrating -- unless you WANT your APPLES to taste like GARLIC or ONIONS!!
If you've ever seen the movie "Crocodile Dundee", then you'll appreciate this comment about 'regular' versus 'Elephant':
"You call that garlic? Now this (pointing to the elephant bulb) is Garlic!" :-)
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