Garlic can take a recipe from good to great, but bitter or burnt garlic can ruin it.
A common mistake is to overcook garlic. While many recipes suggest throwing it in with the onion, the onion benefits from a much longer cooking time. Garlic needs but a flash of heat as it burns very easily.
Another mistake is in not removing its centre, which is bitter and kind of nasty. Peel the garlic, and crush it underneath the blade of a substantial knife. Remove the root, or centre, and mince the rest. Then cook it at fairly low heat for a few minutes at most.
If the root is green, the garlic will be pretty bitter anyway. It's still usable, but not as sweet as fresh garlic.
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