40-Clove Garlic Broth

Don’t be shy about making this recipe. Garlic may blow you away when eaten raw but will become mellow and mingle well with other flavors when simmered slowly in this broth. Use the resulting broth for soups, cooking rice or risotto, or multiple types of sauces. It freezes well, so have courage, make the full recipe, and then freeze in various-sized containers for future use.

4 Quarts water

3 Tbsp. olive oil

2-3 Bay leaves

40 cloves garlic (peeled)

1/2 tsp. dried thyme (~1 1/2 teaspoons fresh)

1/4 tsp. dried sage (~3/4 teaspoon fresh)

Simmer all ingredients for ~45 minutes. Discard bay leaves. The garlic cloves can be removed mashed and added to various things like a salad dressing, mashed potatoes, hummus, wherever a mild form of garlic would be desired. Makes 4 quarts.

Dick and Diana Dyer – Your Local Garlic Growers (40 varieties in 2012!)

Dick’s “Pretty Good!” Garlic                                                                         at The Dyer Family Organic Farm, Ann Arbor, MI 

“Shaping our future from the ground up”