Let's face it — fresh food is fresh food, and it's unbeatable, no contest, thanks to the heavyweights of taste and nutrition. Having said that, it's hard to overlook the convenience of . This statement holds especially if it is a match between fresh garlic and jarred garlic.
is sublime in any form, minced, smashed or whole. The most fascinating part is each method releases a different flavor of garlic, an option you miss out on when using the jarred version. It's got that punch; its zing and aroma create magic wherever it goes — like a Victorian lady in crisp white muslin.
But just like its costume, fresh garlic demands dedication, prep, and cleanup. On the other hand, jarred garlic is more of a city hipster — equally steeped in culture but faster, streamlined, and, frankly, chill about the rules. Jarred garlic is a hustler Peeling garlic isn't just time-consuming, it can also make your hands sticky and smelly; and for the uninitiated, chopping it can take longer than a few minutes.
If you're running late for work, have surprise visitors, or are simply craving a quick home-cooked meal without a half-hour prep, fresh garlic can be ...
high-maintenance. Plus, peeled garlic can go bad within a few days, so not the best option for people who don't use it often. In such situations, the jarred alternative steps in as a scrappy savior.
Not to mention, it can be more cost-effective and long-lasting compared to fresh garlic and has its merits if you know how and it best. In case.
