Here's Why You Should Never Ever Throw Away Garlic Peel

At least, not if you want to extract maximum flavour from the bulb.
Garlic heads and cloves on wooden table
Charlotte Lake / 500px via Getty Images
Garlic heads and cloves on wooden table

I understand not wanting to be eaten, but really, garlic makes such a song and dance about it. Those fiddly cloves. That endless papery skin. Even that handy knife hack leaves to papyrus-like scrolls of useless garlic outers all over your chopping board ― ugh.

Except, are they useless? Because according to chef, gardener and TikToker @SpicyMoustache (and using my own subsequent research), garlic’s skin is actually much more useful ― and delicious ― than you’d expect.

“You can use every part of your garlic,” the cooking and gardening enthusiast shared to over three million viewers on the app. And yes, the skins were very much included.


You can make a surprisingly tasty (trust me, I’ve tried it) garlic powder from the skins.

All you have to do is collect the unwanted peels, soak them in a large bowl of water to clean them, and then pat them dry with a clean tea towel or kitchen roll.

Then, place them in the oven at a low temp ― around 54-66ºC to prevent them from burning ― until they’re dried out. If you have a dehumidifier, even better.

Then, you can whizz the dried skins in a blender or crush them with a pestle and mortar to create a fine powder that’s perfect for getting a flavourful kick into your soups, stews, curries, and more.

Having tried it myself, I’ve been impressed by its surprisingly zingy, aromatic taste ― though it doesn’t pack as much of a punch as garlic powder made from cloves, so you may need to use more than you’re used to.

What if I don’t feel like doing that?

That makes sense, TBH ― but garlic skin’s uses aren’t just limited to garlic powder.

For instance, they go brilliantly in homemade stock or gravy (just be sure to strain them out before serving).

Just chuck your unwanted garlic and/or onion skins into a pot with herbs and seasonings (I like bay leaves, thyme, and whole peppercorns) along with any bones and skins from meat (if you have them), cover them in water until there’s an inch of space left at the top of your pot, and simmer for a couple of hours before straining.

The longer you cook it, the better ― I like to use my slow cooker for this, as it’s much cheaper than gas.

Then, I like to pour any stock I’m not using immediately into an empty ice cube tray to freeze for individual use.

Whatever you do with them, though, it’s probably a good idea for your tastebuds and your wallet for you to hold onto your garlic skins.


Me and @laja love garlic so much! It is such a versatile vegetable which takes a long time to grow and it would be a shame to waste any part of it as even the skin it’s fully edible. GARLIC OIL AND CRISPY GARLIC 🧄 •1 cup x chopped garlic •2 cups x avocado oil or vegetable oil no olive oil STEP BY STEP 🥣 -in a pan heat the oil at fry temperature use a slice of garlic and put it in to see if the temperature is high enough to fry. -add the garlic and fry til golden -don’t over fry it as it’ll have a bitter burnt taste and will ruin the oil as well. -in a bowl drain the oil from the garlic . -store the oil in to a bottle -place the fried garlic on top of a muslin and let dry a bit from all the oil -store it in an airtight container up to one year . GARLIC SKIN POWDER: •onion peel •garlic peel •salt •pepper •paprika powder •chilly powder •optional flavours example: Mediterranean herbs, masala mix, chives & dill . STEP BY STEP: 🥣 - wash your peels together or separately depending on the quantity you have if you want 2 different powders. - tap them dry and place on a baking tray - bake at 160* for about 5 min keep an eye on it and make sure they nice and crispy when ready (turn off the oven and leave the door shut until dry). Alternatively, let the peel dry with the leftover heat inside your oven once you finish to cook (no energy use). - blend them until you have a fine powder. - add salt , pepper , paprika and chilly powder for a great fries potato seasoning or get creative using different mixed Mediterranean herbs or a masala mix . - the quantity depends on how much peels you have so taste the mix first to get the best result. #fyp #foryoupage #contentcreator #garlic #zerowaste #zerowastefood #homemadefood #zerowasteliving #easyrecipe #sustainability #healthyfood #recipe #asmrfood

♬ New Home - Austin Farwell