Marinated Garlic Three Ways

A couple weeks ago we harvested the garlic, but a lot of the stems were too dry and broke off. I don't think you can cure garlic for storage properly without the stems, so I decided we would peel them and use the cloves fresh. The best way to keep them is to put them in oil or marinate them so they don't dry out or get mouldy. I decided to marinate three different ways and see how each would come out.

I put some in olive oil, and then the other two in different marinades. One is a herb/olive oil marinade and the other is a miso-soy marinade.

It's been about two weeks, and I have tasted both the plain olive oil and the miso-soy, and they are DELICIOUS. The miso-soy is particularly good, both the marinade and the garlic itself. I added it to stir-fry and it was very good. I haven't tasted the herb marinade yet, but it smells wonderful.

You can find the recipes for the marinades here, I followed both pretty exactly but added more marjoram to the herb one.