I think it’s fascinating that while French food is often closely associated with garlic, the French like the flavor of garlic most when it intrudes least. In fact, garlic is rarely used raw, and very frequently it is blanched and/or the germ is removed to tone it down before it’s added to a preparation. To remove the germ, split the garlic clove lengthwise, then use the tip of a paring knife to lift away the little sprout in the center. Eliminating the germ makes garlic less potent and more easily digestible.

Dorie Greenspan