Learn how to mince garlic cloves like a pro in 3 ways with this easy step-by-step guide! From peeling, slicing, and chopping to mincing it with a knife, microplane, or garlic press, I'll show you the quickest and most efficient ways to mince garlic cloves for cooking.
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Garlic is well-known for its strong, pungent aroma and adds that special flavoring component.
However, how garlic is cut is directly related to its flavor. Let's explore how to peel, slice, chop, mince, and grate garlic correctly and easily!
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What does minced garlic mean? A mince is finer than a chop. In garlic terms, this means pieces less than 1/16 inch (1.6mm) in diameter. But you don't have to bring out the ruler for checking - let your eyes do the job! Visually, minced garlic should look like tiny bits roughly the size of coarse sea salt or fine rubble.
Why Mince Garlic?
Garlic's pungent flavor is essentially a chemical reaction that depends entirely on how it's cut. Here's why mincing garlic leads to a more pungent flavor as compared to slicing or chopping:
- The Allicin Reaction: Mincing garlic produces a more potent flavor since it maximizes the release of allicin, the compound responsible for garlic's bold flavor and aroma.
- Method vs. Intensity: The finer you mince, the more cells are broken down, producing more allicin and a more garlicky flavor. So you can choose to mince garlic or not, depending on your dish and how garlicky a flavor you're looking for.
And to ensure you're getting the most bang for your buck, check out How to Store Garlic to make it last longer.
How to Buy Garlic
For the freshest garlic flavor, we want the freshest garlic available. When shopping at the grocery store, make sure:
- The bulb is tight, and there are no signs of a soft black powder (a sign of mold).
- It's dry, with smooth, thin skin and a few purple streaks down the side.
- It does not give to gentle pressure.
- There are no garlic shoots, an indication the garlic is old.
How to Mince Garlic Cloves
Here are the step-by-step instructions and photos on how to mince garlic with a knife:
- Loosen the Garlic bulb: Place it on a cutting board. Make a fist and smash the garlic bulb. Alternatively, place a chef's knife over it and then smash it. This breaks the roots and loosens the bulb. Now separate the individual cloves with your hands.
- Smash and Peel: Trim off the root edge of the clove. Place it flat side down on the cutting board. Place the broad end of the knife over it such that the sharp end is facing away from you. Gently smash it to loosen the peel from the clove. Now, separate the cloves from the peels.
Alternatively, cut off the root end and peel off the garlic skin with a pairing knife.
Pro tip
Check for the Green Germ
Sometimes you'll see a green sprout in the center of the garlic clove, especially in older cloves. That is the root cause of a bitter garlicky taste and can ruin a delicate sauce or a salad dressing.
How to Fix: Slice the clove lengthwise, then pop out the germ with the tip of your knife before mincing.
- Slice Garlic: Place the whole, peeled garlic clove on your cutting board and slice it into thin, even slices.
- Mince garlic: Lay the garlic slices side by side. Use a chef's knife, with the tip placed on the cutting board. Placing your non-dominant hand on top of the blade, start chopping the garlic using a controlled back-and-forth, fanning motion. Repeat this motion until the garlic is finely minced.
Make it Smoother: To mince garlic to a smooth paste for dressings and sauces, sprinkle a pinch of salt on the chopped garlic. Continue mincing the garlic, alternating with a gentle scraping motion by turning the knife on its side and scraping the blade back and forth until the garlic is pasty.
Alternate Ways of Mincing Garlic
Here are two more ways to mince garlic: by using a garlic press or microplane:
Using a Garlic Press
- Place the peeled garlic clove in the garlic press chamber and squeeze the two handles together. This will produce fine, even pieces of garlic every time.
Using a Microplane
- Hold the microplane in one hand and the peeled garlic clove in the other. Use gentle pressure to move the clove back and forth against the grater's plane.
- Scrape the minced garlic from the flat side using a spatula or knife.
Pro tip
When using the Microplane method, I recommend grating the garlic directly over your mixing bowl or pan. Because the texture is so fine, the juices (where all the flavor lives) tend to stick to the cutting board if you grate it separately.
Comparing 3 Ways to Mince Garlic
| Method | Best For | Flavor Profile | Effort Level | Resulting Texture |
| Chef's Knife (Rocking Motion) | Stir-fries, sautéing, and everyday cooking. | Balanced: Controlled oil release; won't burn as easily. | Medium | Like coarse sea salt. |
| Garlic Press | Quick marinades, meat rubs, and high-speed prep. | Bold & Pungent: Sharp, aggressive garlic flavor. | Low (Fastest) | Crushed pulp and juices. |
| Microplane (Fine Grater) | Salad dressings and smooth sauces. | Most Intense: Maximum "allicin" reaction for a flavor punch. | Low | Smooth, emulsified paste. |
Hands smell of garlic?
To remove the smell of garlic from your hands, rub your fingers with 1 tablespoon of white vinegar + 1 teaspoon of baking soda. Alternatively, rub your fingers against any stainless steel plate or a kitchen sink.
How to Store
Whether you slice, chop, or mince it, prepared garlic should be stored in an airtight container in the fridge for up to one week.
For longer storage, peeled, sliced, chopped, or minced garlic can be kept in an airtight container or plastic storage bag in the freezer for up to 3 months.
You May Also Like: How to Make Garlic Paste, Store & Freeze
Common Garlic Conversions
Here are a few garlic conversions, depending on what you have on hand:
- Garlic Flakes (Dehydrated or Dried): Use ½ teaspoon garlic flakes for every 1 clove.
- Granulated Garlic: Use ¼ teaspoon granulated garlic per clove.
- Garlic Powder: Use ⅛ teaspoon garlic powder for every 1 clove.
- Garlic Salt: Use ½ teaspoon garlic salt for every 1 clove. Note: This will add ⅜ teaspoon salt, so decrease the salt accordingly.
Garlic Cloves To Minced Garlic
| Garlic Cloves | Minced Garlic |
|---|---|
| 1 garlic clove (medium) | ½ teaspoon |
| 2 garlic cloves (medium) | 1 teaspoon |
| 3 garlic cloves (medium) | 1½ teaspoons |
| 4 garlic cloves | 2 teaspoons |
Garlic Tips & Tricks
- The size of garlic matters. The smaller the pieces, the stronger the flavor.
- Cut the garlic as soon as you need it. The longer chopped garlic sits, the harsher its flavor.
- Wait to add garlic until other aromatics have softened, and do not cook for longer than 30 seconds. This prevents browning and that notorious bitter flavor.
- When garlic is the only flavoring (i.e., garlic and oil), add garlic to a cold pan along with the oil over low heat. Give it time to release its natural, sweet flavor.
- To get rid of the garlic smell from your hands, rub with a mixture of 1 tablespoon white vinegar + 1 teaspoon baking soda. Or, rub your fingers against any stainless steel plate or your kitchen sink.
FAQs
About ½ teaspoon minced garlic equals one medium clove.
Minced garlic is smaller in size than chopped garlic, so it imparts a stronger flavor.
More Cooking Basics from my Kitchen
To checkout the complete range of kitchen basics and how-tos, checkout the Cooking 101 series.
📖 Recipe
How to Mince Garlic Cloves (Peel, Cut and Mince)
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Video
Equipment
- Chefs knife
Ingredients
- 1 head garlic
Instructions
How to Mince Garlic Cloves With A Knife
- Loosen the Garlic bulb: Place the garlic bulb on a cutting board. Make a fist and smash the garlic bulb. Alternatively, place a chef's knife over it and then smash it. This breaks the roots and loosens the bulb. Now separate the individual cloves with your hands.
- Smash and Peel: Trim off the root edge of the clove. Place it flat side down on the cutting board. Place the broad end of the knife over it such that the sharp end is facing away from you. Gently smash it to loosen the peel from the clove. Now, separate the cloves from the peels.
- Slice Garlic: Place the whole, peeled garlic clove on your cutting board and slice it into thin, even slices.
- Mince garlic: Line the garlic slices next to each other. Use a chef's knife, with the tip placed on the cutting board. Placing your non-dominant hand on top of the blade, start chopping the garlic using a controlled back-and-forth, fanning motion. Repeat this motion until the garlic is finely minced.
How to Mince Garlic Using a Garlic Press
- Place the peeled garlic clove in chamber of the garlic press and squeeze the two handles together. Fine and even pieces of garlic every time.
How to Mince Garlic Using a Microplane
- Hold the Microplane in one hand and the peeled garlic clove in the other. Use gentle pressure to go back and forth against the plane of the grater.
Notes
- The size of the garlic matters. The smaller the pieces, the stronger the flavor.
- Cut the garlic as soon as you need it. The longer chopped garlic sits, the harsher its flavor.
- Wait to add garlic until other aromatics have softened, and do not cook for longer than 30 seconds. This prevents browning and that notorious bitter flavor.
- When garlic is the only flavoring (i.e., garlic and oil), add garlic to a cold pan with the oil over low heat. Give it time to release its natural, sweet flavor.
- To get rid of the garlic smell from your hands, rub with a mixture of 1 tablespoon white vinegar + 1 teaspoon baking soda. Or, rub your fingers against any stainless steel plate or kitchen sink.
- Garlic Flakes (Dehydrated or Dried): Use ½ teaspoon garlic flakes for every 1 clove.
- Granulated Garlic: Use ¼ teaspoon granulated garlic for every 1 clove.
- Garlic Powder: Use ⅛ teaspoon garlic powder for every 1 clove.
- Garlic Salt: Use ½ teaspoon garlic salt for every 1 clove. Note: This will add ⅜ teaspoon salt, so decrease the salt accordingly.
- Cloves to Minced Garlic: 1 medium clove = ½ teaspoon minced garlic approximately; 2 cloves = 1 teaspoon minced garlic; 3 medium cloves = 1 ½ teaspoon minced garlic; 4 medium garlic cloves = 2 teaspoons minced garlic.
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