Either fresh garlic cloves or minced garlic in oil... whichever I have on hand, and have time for.

Either fresh, or minced in oil if I'm feeling lazy.

There is nothing like fresh garlic. I hate the powder one, it's nothing like garlic! Plus some of the jarred ones have an off flavour.

I have to say that the jarred crushed garlic can be pretty tempting... but I always stick with the fresh. There really is nothing like fresh garlic.

I usually just use minced garlic in oil but use fresh when I have the extra time.

It's rare I cook with it but I usually have the jar with oil.

I use it in just about everything and I use fresh garlic. But the convenience of jarred garlic in oil (water is too mild) is nice!

I use fresh garlic. I like it better and the other kinds are really difficult to find in Norway anyway.

Only fresh. I even hate garlic powder, which my mom always used for garlic bread. Now I'll roast garlic cloves in the toaster oven, put them in the food processor with some butter, herbs and parmesian cheese and make it into a paste to spread on the bread rather than using garlic powder. It's a lot more work but garlic powder tastes digsutingly fake!

Always always always fresh.

Only fresh. I used the minced in oil kind many years ago when I just started cooking. You really can't compare the taste and texture of jarred and fresh.

I've noticed this has always been a point of contention for my friends; those who use jarred are seen as having poor taste while those who only use fresh are seen as smug (which, I have to say, they usually are.) Even as a huge proponent of cooking with (too much) garlic, I can see the merit in using jarred when low on time.

i used to cook with fresh garlic, but lately, my fiance has been doing the cooking and he's been using the jar kind (in water). at least it's more of an added to the dish rather than a feature which is how i use it.

Only fresh. and EWWW to powder!

I always use fresh....but I hate the way my hands smell afterward. I don't use it very often, this frozen garlic is looking better and better! Oh how I love the Trader Joes.

I always use fresh, but I have heard the frozen from Trader Joe's is awesome and great to use. Sigh I have no Tj's here though...

C'mon guys, how much time does it take to smash 2-3 cloves and then chop finelly?!? I don't buy the "no time" excuse

Fresh. I'm not a prissy cook.

I bought a huge jar of minced garlic at Costco last year (and it just ran out) and I wasn't very impressed with it. It SMELLED like garlic, but you had to put SOO much in just to get a garlic taste. It was very mild.
So, I am back with fresh.
My only problem is I am a massage therapist... so garlic fingers for days just doesn't fly with my clients. So to solve this problem: Hubby chops garlic.

>those who use jarred are seen as having poor taste while those who only use fresh are seen as smug (which, I have to say, they usually are.)

True that. I use both, but if any of you fresh die-hards come to my house for dinner I'm slipping powder in your food! Muahahaha

@Tina Denali... if you rub your hands on something metal after chopping or peeling (or touching) garlic, it takes the smell away 100%....
and for the record, only fresh.

I have tried rubbing my hands on every metal thing in our house, and my hands still smell for days! But I just use a press for garlic so I don't have to touch it. Onions, though, christ! I'm going to start wearing rubber gloves.

fresh for me... though I do buy that kind of frozen thing with cilantro

Correct me if I'm wrong but using fresh garlic is the healthiest wrong because there are no preservatives whatsoever in them?

I use fresh in most cases, but I've tried them all. Jarred in oil, just minced in a jar, refrigerated peeled and individually packed... There really is nothing like fresh, once it's been chopped up it seems to lose its' intensity.

LOL true song on feeding us powder!

The stainless trick works for me. but I swear the day after eating something with lots of garlic in it (espe. fresh!) I smell like garlic, which is disgusting!

The trick to rubbing on metal is that it needs to be stainless steel. I don't have one of those fancy stones, I just CAREFULLY rub with dish soap on the dull side of one of my larger knives, it works great.

freshest is bestest..it what i like anyway. heh

I think you can only find this at some Asian supermarkets but I found packaged fresh and already peeled cloves of garlic. =) It made it so easy to use! But then again, I ended up tossing away the garlic because I couldn't use it all at once.

Always fresh for me.

Fresh, fresh, fresh. Though I will admit to using garlic powder as well, but the fresh always tastes better.

Fresh, only, all the time. And lots and lots of it!!

Fresh garlic but I use the jarred stuff (I always check the label to get the one with the highest percentage of garlic) if I can't buy anything Australia as I try to buy Australian produce whenever possible.

I have never heard of frozen garlic before! I would think it would have an odd texture.

I keep a huge jar of garlic in water. It's too quick and easy to pass up. I use fresh for certain dishes, I just don't keep it on hand.

Depends on what were making and how much time I have. We have Dorats, fresh and jarred.

fresh is the best, but I like the peculiar way the jar stuff tastes and my dried sea salt/garlic grinder is awesome for preparing chicken breast in about three seconds. It's like how sometimes you just want flavored coffeemate instead of real half and half.

I use fresh, frozen and jarred garlic. We don't live anywhere near a grocery store so I don't always have fresh garlic on hand.