< Return to Seasonal Recipes

Green Garlic Powder

A huge perk of working with green garlic is that there are no papery bits to worry about peeling. Simply slice, dry and blend.


green garlic


  1. Cut the green garlic into thin rounds, about 1/4-inch thick. The thinner you go, the quicker they will dry and the more consistent the cuts, the more evenly they’ll finish drying together. For green garlic stems, cut into rounds or long slender pieces.
  2. Lay the slices of green garlic out evenly on food dehydrator trays. The pieces can touch side to side, but make sure they are not overlapping or on top of each other.
  3. Set the dehydrator at 100-110°F. The time it takes to fully dry the green garlic will vary. It can take 12 hours up to 3 days. Using this low temperature will ensure not to overheat or “cook” the garlic, which would denature its beneficial enzymes and antioxidants.
  4. Only remove completely dry pieces from the dehydrator. Totally dry pieces should snap and crack crisply in half, not bend or be malleable at all. The green stalks tend to dry more quickly than the bottom bulb portion and can be pulled out before everything is dry. Keep drying any pieces that are still soft.
  5. Use a good blender, food processor, or coffee grinder to pulse and grind the completely dry pieces until all chunks seem to be broken up.
  6. Using a fine mesh strainer, sift the green garlic powder to remove any remaining hard bits before putting it in its final storage container.
    Transfer the sifted garlic powder into an airtight storage container. Store up to 1 year.

The possibilities are endless: Add to soup, sauce, salsa, dressing, or pasta and rice dishes. Additionally, you can use garlic powder to replace fresh garlic in any recipe. Approximately ⅛ teaspoon of garlic powder will provide the equivalent flavor of one clove of garlic.