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  2. Too Much Garlic on Hand? Here Are the 3 Best Ways to Store It

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  3. How to Cure Garlic from Your Garden So It Stays Fresh ... - AOL

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    Step 2: Dry the Bulbs. You can cure hardneck garlic with hang drying, but many growers dry hardneck garlic on drying racks or a DIY drying screen made with a wooden frame, hardware cloth, and some ...

  4. This food hack for peeling garlic in a jar will completely up ...

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  5. Garlic allergy - Wikipedia

    en.wikipedia.org/wiki/Garlic_allergy

    Garlic allergy or allergic contact dermatitis to garlic is a common inflammatory skin condition caused by contact with garlic oil or dust. It mostly affects people who cut and handle fresh garlic, such as chefs , [ 1 ] and presents on the tips of the thumb, index and middle fingers of the non-dominant hand (which typically hold garlic bulbs ...

  6. Solo garlic - Wikipedia

    en.wikipedia.org/wiki/Solo_garlic

    Solo garlic, also known as single clove garlic, chinese garlic, monobulb garlic, single bulb garlic, or pearl garlic, [1] [2] is a type of Allium sativum . [3] The size of the single clove varies from approximately 25 to 50 mm in diameter, with an average size between 35 and 45 mm. [ 2 ] It has the flavour of the garlic clove but is somewhat ...

  7. Xeroderma - Wikipedia

    en.wikipedia.org/wiki/Xeroderma

    Xeroderma, xerosis or xerosis cutis, or simply dry skin, is a skin condition characterized by excessively dry skin. [2] The term derives from Greek ξηρός (xeros) ' dry ' and δέρμα (derma) ' skin '. In most cases, dry skin can safely be treated with moisturizers (also called emollients).

  8. This clever garlic peeler keeps your hands from smelling - AOL

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  9. Stainless steel soap - Wikipedia

    en.wikipedia.org/wiki/Stainless_steel_soap

    The characteristic taste and odor of garlic is due to an oily, slightly yellow organosulfur compound S-Allyl prop-2-ene-1-sulfinothioate, commonly called allicin. Fresh garlic has little odor until it is chopped or crushed. Allicin is produced from alliin (a derivative of the amino acid cysteine) by the enzyme alliinase. [4]