Ann is an avid gardener, cook and garden writer, and a Vermont Certified Horticulturist. She tends to her old farmhouse and organic homestead where she raises blueberries, raspberries, strawberries, and elderberries, as well as fruit and nut trees. Ann grows vegetables and herbs in raised beds and containers that are tucked into a lush landscape of perennial gardens in the scenic Winooski River Valley. A trained horticulturist and ecological landscape designer, she is the author of four gardening books, including Organic Gardening for Dummies, and is a longtime contributor to many magazines, websites and other publications.
To make garlic slices, separate one head of garlic into cloves. Place a peeled clove into the slicing chamber, trimming large cloves to fit. You can slice into rounds or rectangles, depending how you orient the clove in the chamber. Squeeze the handles together to push the clove through the slicing blades and out the bottom of the Garlic Press. Garlic slices are ready to sauté, add to soup, top a pizza or place into a food dehydrator for drying. To mince garlic, put peeled cloves into the mincing chamber and squeeze. Use the cleaning tool to remove garlic from the slicing press and mincing chamber. The tool stores right in the Garlic Press handle so it can't get lost.
How it Works
Simple and effective, this dual-chamber Garlic Press and Slicer gives you two options — mince or slice — and comes with a handy tool that makes clean-up easy. Photos: Ann Whitman