{ Homemade Garlic Powder }

As we enter into fall here, the urge to preserve and carry through that delicious garden essence with us into the year becomes all too real. So here is another preservation recipe to help you add more flavour to your favourite dishes year-round while saving those wilting garden gems from the compost.

Powders can be made using a dehydrator or an oven, we’ve included instructions for both below. You can also use this same process to make onion powder, simply follow the directions. And if you are interested in making more vegetable powders, see our Homemade Celery Salt recipe and Kale Everything Seasoning.

Thank you Jessica Musslewhite for this tasty instructional! (See more of her work at Mushrooms & Thyme blog) In the meantime, I hope you all enjoy this little intro to fall and the added flavour it brings to your life.

Homemade Garlic Powder

Makes 1/4 - 1/2 cup of powder.
You can use this same process to make onion powder.


  • 3-6 heads garlic (or as much as your heart desires!)


  • Peel and thinly slice garlic.

Using Dehydrator:

  • Layer sliced garlic on dehydrator trays. Heat at 105°F and dehydrate for 12-18 hours or until the garlic is completely dry and snaps easily. Low and slow is the key to avoiding cooking or baking the garlic. 

Using Oven:

  • Layer sliced garlic on parchment lined baking sheet. Heat oven as low as yours will allow (do not exceed 140°F), low and slow is the key to avoiding cooking or baking the garlic. You can leave the oven door slightly open (insert a wooden spoon to hold door open a crack) with the fan on, or use convection setting to circulate the air. Dehydrate for 2-4 hours until garlic is crisp and dry and snaps easily.
  • Grind dehydrated garlic in a blender, food processor, or coffee grinder for garlic powder, or crush in a mortar and pestle for garlic flakes. Store in an airtight jar. Lasts for up to a year!