Even the earliest cooks and healers considered garlic powerful and indispensable, but when it was introduced in the United States in the 1700s, garlic was slow to catch on. Today, however, the average American consumes over 2 1/2 pounds of garlic annually. It's compatible with virtually every savory food, and is available in a number of convenient dried forms.
Add minced garlic (also called garlic flakes) directly to soups, dressings, stews, casseroles, sauces and gravies, marinades, pickles, and dressings, or rehydrate first by soaking in cool water for 30 minutes. Use one teaspoon garlic flakes in place of one fresh garlic clove