"Now, on their own, right after you peel them off the cloves, garlic skins don't make a great snack. Technically you can eat them, but the tough, fibrous texture isn't exactly something that you'll look forward to either chewing on or choking down. If you do sample a bit, however, you will notice that despite seeming like a useless bit of waste all this time, these peels actually do contain a lot of flavor."
"One of the best ways to repurpose these kitchen scraps is to toss them in the stock pot. Simmering in water extracts both the flavor and the nutrients - vitamins A, C, and E, potassium, calcium, and more - present in these leftover bits, adding all of that goodness to your soup or stock. Even a long simmer won't make these peels nice to eat, but you can just scoop them out later and then they're ready to be composted."
Garlic peels are papery but contain concentrated garlic flavor and nutrients, including vitamins A, C, and E, potassium, and calcium. Simmering peels in water extracts flavor and nutrients into stocks and soups, enhancing depth without making the peels palatable. Peels remain tough and fibrous and should be removed and composted after cooking. Wrapping peels in cheesecloth or a mesh bag simplifies removal from the pot. Peels can also flavor grains or braises when added during cooking and removed before serving, reducing kitchen waste while boosting flavor and nutrition.
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