- Place the garlic head on a steady surface with the tapered end facing up at a slight angle. Hit the garlic head with the palm of your hand to separate the cloves.
- With the flat side of a chef's knife, lightly crush the garlic clove to break the skin. Peel away the skin and cut off the root end. The garlic is now ready to slice, chop, or mince.
- Always chop garlic as close to the time you are going to use it. Never boil, deep-fry or soak garlic in water in order to peel it, it changes the taste and removes a lot of the essential oil.
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