Fresh garlic is garlic that has just been harvested, and hasn’t yet been dried (the way you would typically find it in supermarkets). When it’s fresh, it’s bigger, juicier and has a more subtle and vibrant taste.

One of the best things about fresh garlic is you can make use of pretty much the whole thing! It’s almost completely waste free. Here’s our guide on how to do so.

The stalk

Chop off the stalk section from the bulb upwards. This bit that is slightly greener can be used like you would a leek. We’d recommend slicing and sautéing it or halving and roasting it!

The skin

Break off the thicker skin of the garlic bulb and slice this up. You can use this as you would an onion.

The cloves

Separate the cloves of garlic, peeling off the thin layer of membrane surrounding them, but don’t throw this away! Like we said – you can use everything. You can keep your cloves of garlic in a little pot in the fridge to be used over the next few days however you like.

The membrane

Finally, you can use the membranes to make a creamy, dairy free garlic spread. To do this, bring a small pan of water to a simmer. Throw in the membranes, and once the pan returns to a simmer again, drain them straight away. Let them cool and drain for about an hour, then blend them up with half their weight in extra virgin olive oil (weigh the membranes, and divide this weight by two). Salt to taste, and it’s done! You can keep it in the fridge and add it to salad dressings, mix it into dishes, add a dollop to meat or fish, or just enjoy it with some crusty bread. Yum!

Head to your local Better Food to pick up some fresh garlic and give these techniques a go. You’re going to love it.