Yes, especially since I was tipped to the easiest way to peel whole garlic cloves ever. I use a little plastic container, not bowls like video guy there. Still works great.
Always. And we stopped buying the Chinese kind years ago and buy a string or two every fall at the farmer’s market. I am also trying to grow it. My wife won’t have the powder in the house; says it has a rancid taste. I don’t taste that myself, but she has a much more sensitive palate than me.
I’m quite rough with it, everything falls to the top with a sharp rap or two while inverted on the chopping board. Simples. 
Si
Is it hard to grow? I’m already growing basil and tomatoes - how great would it be to add garlic to my garden? I’m going to start some research!
That actually works? I usually just smash the individual cloves flat with my knife and then pull the peel off.
Yes it does… thank god.
I answered, “yes” because “of course” was not an option.
I always have fresh garlic in my kitchen. I eat the cloves when I crave something hot.
I usually have a couple of heads, but I use the jars more often - it’s just more convenient if I’m going to be chopping it up anyway. Sometimes my cloves start sprouting before I get to them.
I keep garlic in my pants pocket for a snack.
Okay, that’s an exaggeration, but not too much of one.
Why not? Serious question, maybe you’re talking about a different kind of jar than the ones I associate with garlic.
I usually don’t, because I don’t normally use garlic (I know, I know… I’ll hand my Spanish cooking card in… I just don’t cook things which are improved by garlic often enough to justify having fresh garlic, it would spoil so I use the “tiny bits of garlic” spice jar). My mother does; she keeps the full bulbs in their net outside, and the opened bulb in one of those ceramic jars with the holes - the ones made specifically to keep garlic in. (See 125 in this pic for a modern example, or this one for a classic model)
I think it’s this kind of store-bought glass jar of pre-peeled garlic that the OP says doesn’t count. If you bought the whole garlic and put it in a jar yourself, that’s fresh garlic.
Ay caramba, thank you. I don’t think I’ve ever seen that in Spain.
I love garlic and use it daily, but granulated from a shaker. I tried to keep fresh garlic, but it added another peel-and-chop step to cooking, so I wouldn’t bother, and the garlic would start growing a new stem.
Did you see that first paragraph?
“If you ever imagined eating garlic without that pungent odour and taste, then try Gaganis Odourless Garlic.”
Why in the world would you want garlic without the “pungent odour and taste”?? That’s the whole *point *of garlic!
I almost always have fresh garlic around, except when I forget to stock up. I don’t use it every day, but I use it often enough that it is one of my staples. I go through onions a hell of a lot faster, though.
I also have granulated garlic, but I only use that for spice rubs/mixes. I can’t think of a time when I’ve used straight granulated garlic or garlic powder for anything but a spice mix.
I did last year when I was a member of a CSA and got garlic. But I don’t use it enough to specifically buy some.
I use the frozen little cubes you buy at Trader Joe’s. Works for me.
Yeah, when I use garlic from a jar, it is definitely not odorless or tasteless. Something more like this.
I only cook omelettes and stir-fries, so don’t use garlic.
We have fresh, jarred, powdered…any way it exists, we probably have it.
We lurve garlic!
Stir-fries is about 90% of what I do use garlic for.