Stop Throwing Away Garlic Skins and Do This Instead

There are actually several uses for them

a head of garlic next to two unpeeled cloves and two peeled cloves
Flavorful and full of nutrients, garlic skins can actually benefit your cooking.
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It’s no secret that food waste is a huge issue in the United States — and the world, for that matter. And with grocery prices as high as they currently are, we’re always looking for ways to use as much of an ingredient as humanly possible. While we save our chicken wing tips for stock and use celery leaves as a flavorful garnish, we had no idea that garlic skins were salvageable until now.

According to an article from Tasting Table, the thin garlic skin that is closest to the clove can actually live to see another day. Although the outer husk is too tough for much of anything, that inner shell is packed with flavor and can be used to doctor up sauces, soups and other dishes. Garlic skins are also full of antioxidants that can boost immunity, as well as vitamins A, C and E.

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So how, exactly, can you use your leftover garlic skins? If you’re making soup, stock or pasta sauce, tie the skins into a cheesecloth bundle with herbs and spices to add that beautiful garlicky flavor. Chef Sophia Roe suggests tossing the skins with olive oil, salt and pepper and roasting them for 10 minutes at 425 degrees for a crunchy salad topping. And according to Farmers’ Almanac, garlic skins are great for boosting the nutrients in your compost pile. 

Garlic can do no wrong in our eyes, which is why we’ll be trying all of these skin-saving tactics this year.


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