5 Substitutes for Garlic

Garlic, a fleshy, pungent-smelling member of the onion family, has been used for thousands of years as both a food and medicine. In recipes, garlic may be used as a vegetable, spice or seasoning. If you don't have any fresh or jarred garlic but you need some for a recipe, consider using any of these substitutes for garlic.

Garlic Flakes

Use one half-teaspoon of garlic flakes-- dried minced garlic-- as a substitute for one clove of fresh garlic. When rehydrated as part of a dish, garlic flakes can provider both the texture and pungency of ordinary garlic cloves. This is probably the best substitute for garlic, because it will alter the end flavor of the meal less than any alternative.

Garlic Powder

Garlic powder is a good substitute for garlic if you are in a pinch, because it provides all the flavor of the real thing. However, garlic powder won't give your food any texture or change in consistency. Garlic powder is potent; use one eighth of a teaspoon to replace each clove of garlic that your recipe calls for.

Granulated Garlic

Similar in taste and function to ordinary garlic powder, granulated garlic is slightly less refined than its powdery counterpart. Granulated garlic dissolves well in liquids, such as soups, stews and sauces. Use one quarter-teaspoon of granulated garlic as a substitute for garlic clove.

Garlic Chive

Also known as Chinese chives, garlic chive is the leafy portion of the garlic plant, which grows out of the plant's fleshy bulb. Slice garlic chives finely, then use about one and a half times as much volume of garlic chive that your recipe requires in garlic clove. Garlic chive contains the same flavorful compounds found in ordinary garlic, but it might give your meal a slightly "greener," fresher flavor.

Onions

A close relative of the garlic plant, onions are somewhat similar in both taste and texture. An onion bulb contains sulfur-based compounds similar to those found in garlic clove. As a substitute for garlic, onion can provide much of the same flavor without much comprimise in texture. The end result will not taste significantly different than it would if it were made with real garlic.