Modern-day studies prove the variety of medicinal benefits of garlic. It's best fresh since it contains compounds that are broken down when you cut or chew on a clove of garlic.
If your stomach can't handle fresh garlic but you don't want to miss out on its beneficial qualities then the best solution is to make garlic powder. It finds application in all sorts of dishes and folk medicine remedies.
To make your own natural powdered garlic, peel and chop the garlic cloves into strips. Cover an oven dish with baking paper without oiling it. Place the garlic in it.
Put the dish in the oven on low temperature, no more than 176°F (80 °C), for a few hours. The garlic strips are ready once they become very dry and brittle. Let them cool and grind them up in a blender, coffee grinder or mortar and pestle. Store the garlic powder in airtight jars.
Another good way of drying is to use a blender and food dehydrator. You will need garlic cloves, a knife, blender, food dehydrator or oven, oven dishes and storage jars.
If you grow your own garlic then pick it and leave it to dry. If buying it, it's best to look for peeled garlic cloves. Separate the heads, peel the cloves and cut off the dry ends. Remove all dry parts and defects from the cloves.
Blend the cleaned cloves in a blender until you get coarse pieces. Place them in the dehydrator rack or in a biscuit tray. Turn the oven on to 194°F (90 °C). If using a dehydrator, use the vegetable setting for 122°F (50 °C).
Leave the garlic for several hours, checking on it frequently to make sure it's not sticking or burning. It's ready once it turns dry and crunchy.
You can store it chopped or put it back in a blender or coffee grinder to turn it into powder. Store in airtight jars.