Growing garlic indoors is a great way to help prevent indoor mold, and it can help keep your home smelling fresh longer.
While indoor-grown garlic has long been a part of our culinary heritage, it is gaining popularity in more mainstream kitchens, including restaurants and home-delivered meals.
It is also becoming popular as a dish that can be served outdoors.
Here’s how you can make your own indoor garlic.
Get the right tools.
If you don’t have a garlic press, a garden hoe, or other garden tools, we suggest getting some.
These tools are great for getting a good griddle in place, but they are expensive and not recommended for a first timer.
Choose your soil.
The best way to get garlic growing outdoors is by using soil from a garden, which can be bought online.
For those looking for a more expensive option, check out our guide on buying the right soil for your garden.
Choose the right amount of soil.
Most gardeners prefer one-inch to two-inch sections of soil, which gives them the opportunity to spread out the seeds more easily.
If your soil is too thick, you can choose a more forgiving soil, like coarse sand or peat moss.
For best results, use one- and two-foot sections of a mix of different types of soil (think pine and walnut) and a bit of sand or dirt.
Buy a garden timer.
Some gardeners will recommend using a timer, which will run continuously for a few minutes.
We prefer to use a timer that works with the right temperature, which helps to keep the garlic fresh longer and allows the seeds to grow longer.
The timer we used for our indoor garlic is a timer from Kettlegard.
This one is easy to use, with a built-in thermometer, and is rated for 2,000 to 4,000 hours of use.
If the timer can be run in a quiet setting, it can work for about eight hours.
If not, then use a gas or electric timer.
If that doesn’t work, you may need to buy a different timer.
You can find a full list of garden timers here.
Fill the container with soil.
To get the best soil, use a soil-filled container, such as a bowl or bucket, which contains a few inches of coarse sand.
Put some of the sand in the top and the rest of the soil in the bottom, which should be just about the size of a golf ball.
If this works, the mixture should grow faster than the seeds will.
If it doesn’t, then the mix may need more time.
This step is critical.
If there is too much soil, you will have to add more fertilizer to make the soil more aerated.
The bigger the container, the more air space you need.
You don’t want the soil to get too dry, either.
Keep the soil moist and add a bit more water if necessary.
Heat the garlic.
Heat a gas-powered grill over medium heat until it is hot and smoking, and then add a handful of garlic to the mix.
Grill for several minutes until it begins to brown.
This will help keep the mixture fresh and prevent the seeds from sticking.
Place the garlic mixture in the container.
This should be in a container with a lid, or a glass container that has a lid that can fit the lid.
Place some garlic seeds in the lid and pour the mixture into the container to create a “roast.”
Cover the lid with foil and place the lid on the grill.
Grill until the garlic is browning.
Remove the lid when the garlic has started to get hot and the mixture is cool enough to handle.
If a small amount of garlic is left on the lid, you’ll need to stir it to loosen it.
Once the garlic starts to brown, remove it from the lid to check for a browning pattern.
If any garlic seeds remain on the mixture, then you’re good to go. 8.
Transfer the garlic to a plastic bag or dish to dry.
This process can take a while.
When the garlic reaches about two weeks, it will have started to dry and start to harden.
Once it has dried, remove the bag or container from the grill and store it in the fridge for about six weeks.
The garlic can be kept refrigerated for up to three months.
When you are ready to use the garlic, simply sprinkle a little bit of the mixture on top of the grill to help keep it moist.
Place your garlic on the side of your food processor.
After you have placed the garlic in the bag, add the chopped parsley, parsley leaves, and basil.
Blend until the parsley has started breaking down.
If using a food processor, make sure to pulse the garlic until it’s thoroughly chopped.
Place garlic on a plate and cover with foil.
Place a lid on top to keep