There is an old Yiddush saying that "A nickel will get you on the subway, but garlic will get you a seat." (The cost of the subway should tell you how old that saying is!) I love garlic. I tend to not use a press, however, because I find it is quick and easy for me to mince and chop my own. However, there are times when I have kids helping in the kitchen, and I don't like giving them knives for the kind of small work that mincing requires. For times like that, a garlic press is ideal.

The Oxo 6.5" Garlic Press is the best press I've come across. The black plastic handles are non-slip. They are chunky enough for a child to manage. The large size and well designed handles also make these great for arthritic hands. Though I've rarely had to press large amounts of garlic, the design also is comfortable enough to hold if you need to do that.

The garlic press works simply. Fill the reservoir with a clove of garlic (I prefer peeled, but some insist with a press it's not necessary to peel before.) Then flip the press closed and squeeze. Garlic will be extruded through the tiny holes. To prepare for the next round of garlic, flip the handle the other way. The plastic pins on the opposite side will clear the holes for the next round of garlic. Remember, this cleans the holes out, but doesn't clean the press. The press is dishwasher safe, however. It also cleans up easily if your kitchen's dishwasher wears vinyl gloves and complains that the water is too hot.

Garlic snobs (and I admit I'm one of them) will tell you that it is better to mince garlic than to press it. If you do choose to press, there are some things you should know. First off, pressed garlic is stronger than minced garlic. This is because more of the garlic surface is exposed. You have to be especially careful when adding pressed garlic if you've never done so before.

Always select big, plump, firm garlic with silky skins with the paper like covering intact. Never buy garlic that are shriveled or dry looking. Never buy spongy garlic. Unbroken heads of garlic can keep for 3 or 4 months. Once you begin to break them up, cloves last no longer than a week. To preserve them longer, peel cloves and put them in a sterilized jar and cover them with olive oil. Seal the jar and store it in the fridge. They can stay 3-4 months that way.

When cooking with garlic and onions, cook the onions until they're almost done and throw in the garlic at the last minute to keep it from browning, burning and turning bitter. This is especially important with pressed garlic which is such a small size and can burn very quickly.

Garlic presses are great tools for a kids arts and crafts box, too. Playdough or clay extruded through a garlic press can be used for all kinds of things from hair on a clay character to the spaghetti for a playskool policeofficer's dinner. As this is not a sharp tool and is well made, it is a safe kitchen item for a toddler to play with.

According to Pliny, the great Roman historian, garlic was good for all kinds of things including curing colds, warding off vampires, improving circulation, curing fainting spells, growing hair, lowering high blood pressure, and as a restorative for failing male powers. If you're going to test these ancient theories, you'll need a lot of garlic. The Oxo 6.5" Garlic Press is a good way to get it ready to eat.

Recommended: Yes