Pulling garlic straight from the earth is a joy—earthy, fragrant, and oddly satisfying. There’s something primal about loosening the soil, feeling the bulbs resist just a little before they give way. Doing it with friends or family turns it into a playful competition: who’ll find the biggest clove? The smell lingers on your hands, a reminder of the fresh haul you’ll take home.
Once back, brush off the dirt and let the garlic cure in a dry spot for longer storage—or use it immediately for bold, punchy flavor. Try roasting whole bulbs until caramelized and sweet, or mincing it into a vibrant chimichurri (blend with parsley, olive oil, vinegar, and a pinch of chili). For something cozy, simmer cloves in garlic soup (sauté garlic with potatoes, add stock, blend until smooth, and finish with cream).
Feeling adventurous? Infuse honey with peeled cloves for a sweet-spicy drizzle over cheeses or roasted veggies. Or steep a clove in hot water with lemon and ginger for a garlic tea—surprisingly soothing when you’re under the weather.
And yes, garlic even works in drinks. Muddle a clove in a Bloody Mary for extra kick, or infuse it into vodka for a bold cocktail base.
Whether you’re digging, cooking, or sipping, garlic’s versatility makes the effort worth it. Just maybe warn your companions before sharing that tea.