Learn how to mince garlic the easy way! (You don’t need a special tool! Your chef’s knife will work just fine!) With a handful of simple techniques, you can peel and mince garlic in just a few minutes.
Minced garlic is an essential ingredient in so many of my recipes, from Easy Homemade Hummus to Greek-Style Eggplant. It’s really a workhorse in my kitchen and one of the flavor-makers I turn to most often.
Peeling and mincing garlic into tiny pieces may seem like a chore, especially when you can just buy a pre-minced jar at the store. In reality, with a few simple tricks it’s so easy. And, while the jars work in a pinch, the bold flavor you get from freshly minced garlic is totally worth the few minutes it takes to mince it by hand. Plus, just like with slicing your own watermelon or pineapple, its much more economical.
This step-by-step guide to how to peel, mince and store garlic should put all of your garlic worries to rest!
What Is Minced Garlic? Minced garlic is when peeled garlic cloves are minced into fine, small pieces that are less than ⅛-inch on all sides. To cook with garlic, you can slice it, chop it, or sauté it in whole cloves.
Difference Between Minced, Crushed, Grated, Chopped and Sliced Garlic
The way the garlic is prepared has subtle effects on the flavor of the dish. At the end of the day, though, garlic is garlic! You should do what makes sense for your time constraints and preferences.
- Minced garlic is simply garlic that’s been finely chopped. It’s what I use most, as it imparts a bold flavor that’s not too overpowering. Plus, you don’t end up chewing on pieces of garlic. I use minced garlic in many sauces and dressings like Apple Cider Vinaigrette and Ladolemono Greek Salad Dressing.
- Crushed garlic is best for giving an extra gentle garlic flavor with no texture, like with Mediterranean-style Oven Baked Salmon. Crushed garlic also works well for marinades, longer cooking times, or generally milder dishes. You can even crush the garlic and leave the skin on for added nuance, which works in recipes like our Homemade Chicken Stock.
- Grated garlic is a quick and easy way to make a garlic paste. I typically use minced garlic. If you’re short on time, though, grated garlic is a good substitute in dishes where the garlic is left raw, like the garlicky yogurt found in Turkish Poached Eggs or this easy recipe for aioli. Grated garlic tends to burn when exposed to heat, so it’s best to mince garlic rather than grated for recipes where it’s cooked.
- Chopped garlic. Larger pieces of garlic make for a more rustic texture and give that home-cooked feeling. I love it for comforting soups, like my Sausage Tortellini Soup.
- Sliced garlic doesn’t try to be sneaky! In fact, it asks to be seen and given credit for all its hard work. Use for dishes where garlic is the star of the show, like Spaghetti Aglio e Olio.
- If youre interesting in roasting garlic, well we have you covered there too! Read our article on How to Roast Garlic to learn more about that technique.
Extra Tips for Mincing Garlic
Once you have the technique down, you may want to take your knife skills to the next level. Here are some added tips and tricks for how to mince garlic.
- Remove the germ. If you find a green sprout in the center of your garlic clove, use the tip of your knife to remove it. The germ can be bitter and leave an offputting flavor.
- Do the drag. Fan the knife for a bit, running it back and forth with your non-dominant hand acting as the support. Once the garlic starts accumulating on the edges of your knife, gently drag it along the surface of your cutting board. This will get you one even layer of chopped garlic that you can continue mincing and dragging until it turns into a paste. This is great in creamy recipes like aioli, where you want as little texture as possible.
- Use gravity. This one’s a little extra cheffy but it works! Once you’ve dragged the knife along the cutting board to make one layer of garlic, let go of your non-dominant hand. Hold the knife in your dominant hand and let your wrist go semi-slack. Finish chopping the garlic using gravity and the weight of your knife. This will make some noise! But it’s quick and effective as the garlic doesn’t stick to your knife.
How to Peel and Mince Garlic
FAQ
What does 1 clove garlic minced equal?
What is 1 clove of garlic look like?
Can I substitute minced garlic for clove?
What size is a clove of garlic?
How to cook minced garlic?
Lastly, remember that minced garlic cooks quickly, usually around 1 to 2 minutes over medium heat. Step 1: Place a damp paper towel on your work surface then cover with your cutting board. This creates a stable surface for working. Step 2: Remove a clove or two from the head of garlic and place on your cutting board.
How do you mince a clove of garlic?
Slice the clove crosswise. Turn the clove 90 degrees and slice it once more. Here, again, thin cuts across the layers will produce a finer mince. Use the same slicing technique as before. When finished, you should be left with dozens (or even hundreds) of tiny garlic cubes. Congratulations — you’ve just minced a clove of garlic.
Why do you need to mince garlic?
Mincing garlic helps distribute it evenly throughout a dish and intensifies its flavor. Breaking down the cloves’ cell walls releases volatile compounds that can become acrid as garlic sits, so for the best flavor, use up the minced garlic as soon as possible.
How many cloves in a tablespoon of minced garlic?
If you need larger quantities for your cooking, it would be useful to know how many teaspoons are in a tablespoon to estimate the ratio of minced garlic to cloves. Basically, in 1 tablespoon there are usually 3 teaspoons. Thus, if there is ½ teaspoon of minced garlic from 1 clove, you would need 6 cloves of garlic for 1 tablespoon of minced garlic.