How to Mince Garlic
If you want to mince your garlic and do not have a mincer, it is no problem at all. First, if you need only a small number of cloves, place a whole bulb on a cutting board with the root side down. Press down on top of the bulb with the heel of your hand to loosen the cloves.
Then, use your fingers to open and separate the cloves from the root. Now that you have individual cloves, grab as many as you need for the recipe.
Use a knife to trim the root end and tip of each garlic clove. Place the flat side of a chef’s knife over a clove, with the blade facing away from you.
Use gentle pressure to lightly crush the clove between the cutting board. The papery skin should be easy to peel away from the clove.
Place your free hand on the top of the blade, near the tip, with fingertips touching the edge to help secure the knife (the tip should stay in the same place as you mince). Rock the knife up and down, from left to right, back and forth in a fanning motion until chopped or minced to the desired size.
When Should you Mince the Garlic?
It’s best to mince fresh garlic just before adding it to a dish. The more time that garlic has to break down, the more enzymes are released and the more allicin is produced. More time equals more flavour, but it can also become overpowering if left sitting too long.
Storing Your Garlic
If not using immediately, cover in a small airtight container in the refrigerator until ready to use. It’s best to use the garlic right away, or within an hour of chopping. Once the garlic sits for more than 6 hours, it can become very bitter and overpowering in the recipe.
Are Chopped and Minced Garlic the Same?
No! Chopped garlic is coarser, about ⅛-inch or larger, and has more of a bite compared to minced garlic. Chopped is good for flavouring stews, soups or just for flavouring oil in dishes. Minced garlic is finer, around the size of small grains of couscous. Minced is better for sauces, dressings, or a dish that is sautéed and cooked quickly so that you don’t have large pieces.