Makes: 1.5 cups
Total Time: 40 minutes
- 2 heads of garlic, peeled and sliced thin
- 1 cup unrefined sea salt
- 2 tablespoons fresh rosemary
- Preheat your oven to the lowest setting, about 170 degrees F.
- Line a sheet tray with parchment paper or a Silpat non-stick baking mat.
- Lay the garlic in one layer and bake until dry, about 30 minutes.
- Add the garlic to a food processor and chop until you get very small pieces.
- Add the salt and rosemary to the food processor and mix just until combined.
- Serve over roasted vegetables or crusty meats. Especially delicious over potatoes!
Store in an airtight jar at room temperature. May keep for up to a year, but moisture may cause it to cake by then. If it gets hard, discard.
Garlic is one of the richest sources of organic selenium and germanium that we know of. It is also one of the most effective antibiotic plant sources available, and has historically been used during wartime to treat typhus and cholera. It has even been used to combat MRSA! Garlic has been shown to effectively reduce the risk of heart disease, and can lower blood pressure by preventing fatty buildup in the arteries. Similarly, it serves to reduce bad cholesterol levels.
Rosemary has similar antibacterial properties to garlic and is also great for stimulating mental focus and even improving memory.
Preserving garlic and rosemary assists in extending the bounty of the season throughout the year. Keeping it on hand in the pantry is a convenient way to make sure you toss it in the mix whenever possible! Because we all know everything just tastes better with garlic 🙂