Photo: Mauro Fermariello (Shutterstock)Eating trash with ClaireEating trash with ClaireThe series in which Claire Lower convinces you to turn your kitchen waste into something edible and tasty
Dealing with garlic peel has always been my least favorite part of peeling garlic. They either stick to my fingers or float in the kitchen, carried by a gentle breeze, before settling on random appliances. But I don’t get angry with them anymore, dear ones, because they turn out to be a damn broth.
I saved long onion skins for broth and I don’t know why I didn’t do the same thing with garlic. The outer, more papery pieces don’t have much flavor, though they can help color your broth, but the stuff you pull right off the clove – the sticky paper sticking to your fingers? -, that stuff is coated in goodness of garlic.
Although I’d read about adding garlic peel to broth before, I was initially skeptical that they would do so much in terms of taste, so I gathered a couple of these (a couple of onions) and added them to a saucepan with a couple of cups of water.
After only 10 minutes of simmering, my kitchen was filled with the faint, earthy and pungent aroma of garlic. After 15 minutes – and after sifting out the bowls – I had a golden, fragrant liquid that tasted decidedly garlicky and quite tasty.
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Photo: Claire Lower
Of course, this means that you should Keep garlic peels in your “storage bag”. (along with all the other wonderful vegetable scraps you hoard for such a purpose) but don’t turn down the idea of a plain broth with only garlic peel. This stuff is insanely flavorful, lasts a quarter of an hour, and can be used to add the goodness of garlic to a wide variety of dishes. Use it instead of water if you can Make rice, stir it into sauces and saucesor – the hell – sip it when you have a cold.
This story was originally published in August 2017 and was updated on March 2, 2021 for clarity and to reflect Lifehacker’s current style guidelines.