Q&A for How to Peel a Garlic Clove

It depends entirely on the size of the clove. You will likely need at least 5-6 cloves of garlic for one tsp. of garlic paste.

One of the smaller parts of the garlic head is 1 clove. When you peel the whole thing, you should see smaller parts and those smaller parts are each cloves.

Peel a store bought clove of garlic that is of high quality. Get a container and put a paper towel over the bottom of it and add about a centimeter of water. Align the garlic cloves in the bottom. Leave them in there until there are sprouts coming out the tops. Once the sprouts are two or three inches tall, plant the garlic in soil.

A glass container is non-reactive so it should be great storing it in this container. I would avoid metal due to it reacting with the elements. Cork will prevent the product drying out and preserve it longer.

Yes. But don't overexert your force on it, as it may mash the garlic clove entirely.

The rest can be stored in a ventilated, dark vegetable cupboard.

Whole garlic cloves should be covered with a whitish peel and not skin. There's usually just a layer or two protecting the cloves.

About 1 and a half to 2, but it depends what other ingredients you are using in the soup and on your tastes. For example; if you are using a lot of tomato, balance this with a bit more garlic, etc.

It's better preserved in a bit of olive oil: crush the clove and mix in some olive oil and store it in the fridge.

You just need to peel it as described here. If it was already peeled when you purchased it and you have concerns, you can rinse it in a colander.

You can use the sprouts, but they taste bad when raw. Garlic should not be used if it is dry, moldy/dirty, or slimy. Otherwise, it's fine to eat. Freshly picked garlic will last for about three weeks until it reaches that point.