Minced garlic is a common ingredient in a whole range of recipes, like stir-fry, pasta sauce, braised meat and aioli, to name a few. That makes knowing how to mince garlic an invaluable kitchen skill for all home cooks.
The best method for mincing garlic is the subject of much debate; for example, many professional chefs reject the garlic press in favor of knife-mincing, but lots of home cooks swear by this handy tool. The truth is that there are several ways to mince garlic, each with pros and cons as well as differences in the way garlic looks and tastes.
What Happens When You Cut Garlic?
Everyone knows that garlic has a pungent flavor, but it may surprise some to learn that a whole, uncut clove added to cooking liquid or sauces will only lend a mild garlic flavor. It’s a different story if that clove is cut, smashed or minced. Cutting releases acids and enzymes in the garlic that produce an intense garlic aroma and a sharp, often tongue-searing flavor. The more it’s processed, the stronger the garlic flavor becomes, especially with methods that release a lot of juices from the garlic.
6 Ways to Mince Garlic
There’s a method here for cooks of every skill level. And remember: don’t toss the garlic skins. Save them to infuse flavor into a stock or broth.
Method #1: Knife Mince
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Hold a garlic clove on a cutting board, angling your knuckles forward to protect your fingertips from the blade. (That’s an important part of how to hold a knife.) Use a sharp knife to cut the clove into several thin slices. Stack the slices and cut through them again to make thin strips, then run your knife through these to dice into tiny cubes.
Texture/Flavor: A small dice with pieces uniform in size. The mince has a dry texture and a flavor that’s fresh and sharp but less intense than methods that release a lot of juices from the garlic.
Pros: Knife-minced garlic produces equal-sized pieces that will all cook at the same rate, so you won’t be surprised by a large, undercooked piece.
Cons: Mincing takes longer than other methods, which can be a drawback in recipes using lots of garlic. It may feel intimidating for cooks who haven’t yet mastered their knife skills.
Method #2: Knife Smash
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Lay the flat side of your knife onto the clove, then either smack it or press down with your hand until the clove is flattened. Then, rock your knife blade back and forth through the smashed garlic until it’s chopped into small pieces.
Texture/Flavor: More rustic and rough. Smashing the clove releases more juices, so the garlic is more intense and spicy.
Pros: It’s a little faster than knife-mincing since you don’t have to slice the clove up first.
Cons: Somewhat messier, since lots of garlic juices are released onto the cutting board.
Method #3: Garlic Press
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Put a peeled clove inside the garlic press. (You can use unpeeled cloves with some models.) Squeeze the handle of the tool to press the garlic out through the holes.
Texture/Flavor: Small, liquidy bits of garlic. Very spicy and even fiery on the tongue.
Pros: Quality garlic presses are easy to use and process the cloves quickly. You don’t have to handle the raw garlic as much.
Cons: Cheap presses leave a lot of garlic behind, wasting parts you’d otherwise use. They can also be a pain to clean. This is the only kitchen tool on the list that does just one job—so multitasking tools may be better investments.
Method #4: Fine Grater
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Rub a peeled clove of garlic on the sharp Microplane grater surface, holding it over a bowl to catch juices and garlic bits. Use a fork or rubber spatula to scrape excess garlic out of the grater.
Texture/Flavor: Puree-like and liquidy, which makes the garlic aggressively spicy and also bitter-tasting.
Pros: It’s quick and easy to grate the whole garlic clove, and this tool may already be in your drawer since it’s also used for citrus zest and grating hard cheeses.
Cons: The bitterness may not be noticeable in slow-cooked dishes, but it could affect the flavor of quicker recipes like stir-fries or uncooked sauces like aiolis.
Method #5: Ribbon Grater
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Rub cloves of peeled garlic over the long, thin blades of the ribbon grater, with a bowl or plate underneath to catch the garlic. Tap the grater to shake off the excess.
Texture/Flavor: Thin flakes of garlic. Grating releases liquid, so garlic flakes have an intense flavor, though without the bitterness of finely grated garlic.
Pros: Grates a clove quickly enough that you can do it while cooking.
Cons: Everyday box graters don’t include this type of surface, so you may need to purchase one.
Method #6: Mini Food Processor
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Add peeled garlic cloves to the bowl of a mini food processor. Attach the lid, then pulse until the cloves are minced.
Texture/Flavor: A finer dice than knife mincing but with less uniform pieces. The garlic pieces are spicier than from a knife-mince, but not as liquidy or fiery as from a garlic press.
Pros: It’s a fast way of mincing several garlic cloves with minimal handling, and the mini food processor has lots of other kitchen uses, too.
Cons: More parts to wash than in other methods.
What’s the Best Way to Mince Garlic?
Of all these methods, the one I like the best is the ribbon grater. It produces flaky bits that have lots of garlic flavor and easily meld with food during cooking. It’s also a quick enough method that I can grate garlic right over a hot pan to lightly saute in oil or add to sauce. (Like in this easy Caramelized Onion & Garlic Pasta!)
For recipes that call for several cloves of minced garlic, I rely on the mini food processor—a favorite appliance in my kitchen for this and other tasks like chopping onions or making pesto.
You may prefer another method from this list, and that’s OK. These tools are relatively inexpensive and there’s one to fit every level of cooking comfort. It’s worth trying out a new-to-you technique to expand your kitchen skills and maybe find a new way to mince garlic.
Recipes for People That Love Garlic
Garlic Lemon Shrimp
You'll be amazed that you can make this simple, elegant pasta in mere minutes. Serve with crusty bread to soak up all of the garlic lemon sauce. —Athena Russell, Greenville, South Carolina
Go to Recipe
Chicken & Garlic with Fresh HerbsThe key to this savory chicken is the combination of garlic, fresh rosemary and thyme. I like to serve it with mashed potatoes or crusty Italian bread. —Jan Valdez, Lombard, Illinois. Looking for variations? Learn how to make
creamy garlic chicken.
Pasta and Veggies in Garlic SauceBig garlic flavor and a little heat from red pepper flakes help perk up this fresh-tasting pasta dish. It's wonderful with chicken and beef entrees. —Doris Heath, Franklin, North Carolina
Skillet Potatoes with Red Pepper and Whole Garlic ClovesYou'll be surprised that a skillet potato recipe this simple has so much flavor. I love how the whole garlic cloves turn sweet after being caramelized. Yum! —Anita Osborne, Thomasburg, Ontario
Garlic KnotsThese novel garlic knots are handy because they can be made ahead of time and reheated when needed. —Jane Paschke, University Park, Florida
Tomato-Garlic Lentil BowlsAn Ethiopian recipe inspired this feel-good dinner that's tangy, creamy and packed with hearty comfort. —Rachael Cushing, Portland, Oregon
Garlic-Dill Soda BreadIt's amazing how bread can be made in a slow cooker, which is why this recipe is awesome—who knew it could be so simple! Let the inviting aroma of dill and cheese fill your kitchen. —Melissa Hansen, Milwaukee, Wisconsin
Garlic Chicken & BroccoliThis simple riff on Chinese chicken proves you can savor the takeout taste you crave while still eating right. —Connie Krupp, Racine, Wisconsin
Onion & Garlic BiscuitsBake a dozen of these oniony, herby biscuits for a little something new in the holiday bread basket. They're also awesome with a bowl of chili, soup or stew. —L. Dorow, Fairmont, Minnesota
Greek Garlic ChickenLively flavors of the Greek Isles come through in this mouthwatering chicken entree. I created this dish so my husband and I could have a nice dinner after a busy day out and about. —Margee Berry, Trout Lake, Washington. If you like this, then you must try
Chinese chicken with garlic sauce.
Creamy Roasted Garlic & Spinach OrzoThis side dish brings instant comfort. I first made it without spinach so my husband and daughter would like it. The next time, I added spinach for the extra health benefits. They still devoured it, so in my book that's a win-win. —Dawn Moore, Warren, Pennsylvania
You can take your dishes to a whole new level by learning
how to roast garlic.
Garlic-Ginger Turkey TenderloinsThis good-for-you entree can be on your dinner plates quicker than Chinese takeout—and for a lot less money! Ginger and brown sugar flavor the sauce that spices up the turkey as it bakes. —
Taste of Home Test Kitchen
Garlic Green Beans with GorgonzolaI updated this green bean holiday side dish by adding a touch of white wine, fresh thyme and green onions. It's delicious, easy to make and my family loves it! —Nancy Heishman, Las Vegas, Nevada
Mozzarella Mushrooms with Garlic ToastI came up with this dinner using ingredients I had on hand. It turned out to be so delicious, my wife and I now make it for special occasions. —Marc Bushee, Moorhead, Minnesota
Garlic Salmon LinguineThe garlic-seasoned main dish calls for handy pantry ingredients, including pasta and canned salmon. I serve it with asparagus, rolls and fruit. —Theresa Hagan, Glendale, Arizona
Lemon & Garlic New PotatoesThis is a simplified version of a dish my Costa Rican host sister used to make when I was in the Peace Corps. It has become a favorite side dish at my house. —Katie Bartle, Parkville, Missouri
Gingered Short Ribs with Green RiceI love the flavors of Korean cuisine, so I created short ribs for the slow cooker. The dish is beautiful, too! —Lily Julow, Lawrenceville, Georgia
Garlic-Mashed Rutabagas & PotatoesMy family absolutely loves mashed potatoes. I created this recipe to lighten up the calories and sneak in a serving of rutabagas. If you have the time, boil the potatoes in chicken broth to add even more flavor. —Rosemary Tatum, Sterlington, Louisiana
Garlic Lover’s ChickenThe garlic and lemon are great together on this breaded chicken. I've served this several times for special-occasion dinners. —Janice Steinmetz, Somers, Connecticut
Onion-Garlic Bubble BreadI've relied on this bread recipe often over the years. Frozen dough hurries along the golden pull-apart loaf. It's wonderful with Italian dishes, especially spaghetti and lasagna. —Charlene Bzdok, Little Falls, Minnesota
It may also be a nice side to these tasty
San Francisco style Vietnamese American garlic noodles.
Garlic-Apple Pork RoastThis is the meal I have become famous for, and it is so simple. The garlic and apple flavors really complement the pork. It's especially good with steamed fresh asparagus and roasted red potatoes. —Jennifer Loos, Washington Boro, Pennsylvania
Garlic Tortellini SoupI like to top bowls of this tasty soup with a little grated Parmesan cheese, and serve it with crusty bread to round out the meal. —Donna Morgan, Hend, Tennessee
Au Gratin Garlic PotatoesCream cheese and a can of cheese soup turn ordinary sliced potatoes into a rich side dish that's a perfect accompaniment to almost any meal. —Tonya Vowels, Vine Grove, Kentucky
Garlic-Cheese Crescent RollsUpgrade your basic crescent roll recipe! Here's a recipe that just couldn't be much quicker or easier and is sure to add a nice touch to any dinner. The garlic and Parmesan flavors really come through. Enjoy! —Lori Abad, East Haven, Connecticut
Garlic-Chive Baked FriesYes, you
do want fries with that—especially these crispy, golden fries, full of garlic flavor and just a little bit of heat. —Steve Westphal, Wind Lake, Wisconsin
Garlic-Butter SteakMade in a skillet, this quick-and-easy garlic butter steak is restaurant-quality and sure to become a staple at your house, too! —Lily Julow, Lawrenceville, Georgia
Lemon-Garlic Cream FettuccineI've been making this lemony pasta for the family for years. It's both simple and indulgent enough to make it a go-to recipe. —Anne Miller, Glenfield, New York
Honey-Garlic Glazed MeatballsMy husband and I raise cattle on our farm here in southwestern Ontario, so it's no surprise that we're fond of these saucy meatballs. I know your family will like them, too. —Marion Foster, Kirkton, Ontario
Garlic Shrimp & Orzo SaladI enjoy cold pasta salads and rice salads, so I decided to make one with orzo, a rice-shaped pasta. Feel free to add other favorite veggies—like asparagus and green beans—and serve with rolls or pita bread. —Valonda Seward, Coarsegold, California
Garlic Lemon ButterThis tangy flavored butter offers a nice change from plain butter and gives a refreshing new taste to an ear of corn. When I serve this on the side during fresh corn season, the same question always gets asked—"What's in the butter that makes it so delicious?" —Margie Wampler, Butler, Pennsylvania
Updated: Dec. 21, 2022
