There's just nothing better than fresh garlic, straight from the garden. It goes perfectly with meat, fish and any vegetarian dish. And it looks so beautiful on the plate too! You can roast your garlic before it develops cloves in late spring, but also in summer when the cloves are there but the protective layer around them is still soft.

You can use full-grown bulbs for your roasted garlic too, but if you do, it's better if you cut it horizontally.

Instructions:

Cut the garlic scapes so that your garlic is around 6 inches (15 centimeters) long and cut it lengthwise.
Put the garlic in a baking dish, add a splash of olive on top and season with herbal salt.
Turn the oven to 430 degrees (around 225 degrees Celsius) and bake for 10 minutes.

Recipe: Sara Bäckmo
Photo: Maria Fors Östberg