“There is no such thing as a little garlic.”Arthur Baer
In my view, garlic season is every season. A few days ago, my husband (Steve) harvested 110 garlic bulbs, so I feel it is time to showcase this aromatic culinary marvel.
Years ago our dear friend, Jim, started growing garlic. He nurtured his hobby into a business and became affectionately known in our circles as the Garlic Man. He has since retired, but still lends his knowledge in the cultivation of this flavor-packed bulb.
First of all, growing garlic is a lesson in patience. The cloves are planted in the ground in mid-October. Before the first hard frost, they are covered with six inches of straw and uncovered in April. After being under snow the entire winter, the tiny green sprouts start to appear in May. The scapes come up in June, and the bulbs are harvested in July.
Once the bulbs are harvested, they are hung until completely dry, usually about a couple of weeks or so. Then the roots and necks are trimmed off and the bulbs are cleaned with a dry soft brush. Then they are placed in well-ventilated container (like a milk crate) and stored in our basement.
Garlic is a member of the allium family, along with onions, chives, shallots and leeks. Allium is actually the word for garlic in Latin.
As one of the oldest cultivated crops, garlic is known to be used for over 5,000 years.
Many people believe garlic is an herb, but it is actually a vegetable.
Garlic has been nicknamed “Russian penicillin” and was given to soldiers during WWII for its antibiotic properties.
Over 75 percent of the world’s garlic is grown in China. The Chinese produce more than 20 million tons over the second largest producer, India.
I always thought we Italian types had the corner on the market in terms of using garlic in our recipes. However, cuisines all over the world extensively use garlic!
Garlic has been historically touted for its antiviral and antimicrobial properties. You can find it in all health food and grocery stores in various forms, from capsules to powders. It is said to strengthen the immune system.
Holistic practitioners claim it can lower blood pressure and cholesterol, as well.
Additionally there are many rustic remedies that use garlic including curing acne. I’m not about to rub garlic on my face, but you are welcome to try it!
Fermented Garlic Honey
Fermented garlic honey, also called fermented honey garlic, is a delicious condiment. It can be used in a variety of dishes. I enjoy mine drizzled over baked salmon. It adds texture and sweetness. Steve eats his straight out of the jar.
The process of making fermented garlic honey is surprisingly easy. All all you need is garlic, honey and a canning jar.
Steve’s Fermented Garlic Honey Video
We eat garlic almost every day! If you love garlic like I do, you can rest easy knowing, in addition to its great flavor, it is super healthy!
Thank you for reading! – Barb, the River Blogger (Btrb)
Feel free to reblog or share anything I post. I welcome all comments and discussion.
This one reminded me of when I worked at the Print Shop and the monks from the Russian Monastery would come to town to work with me on something and they all had garlic hanging around their necks
Isn’t that crazy about the garlic necklaces? My great-grandmother used to wear garlic to keep away evil spirits, too! 🧄
I love garlic and your fermented garlic honey looks great, defenitely trying it. May I ask for how long can it last? and when you invert it, do you also open the top? Can’t wait to try it xoxo
Thank you for the follow, Marsha! Yes, after inverting the jar twice, open it and let the air out for 30 days. Then you can enjoy it for 2 months! 🌻
Thank you 🙂
Sounds great for sore throats!
Thank you for such an educational post
Thank you! I love garlic! 🧄
Garlic goes with about any recipes
Reading up about growing Garlic today. Putting together a 4 x 1 metre raised bed. ‘Veg in one bed’ by Huw Richards gives month by month advice. So a row of Garlic in October sounds perfect. Great read. Thank you.
Thank you for your kind words! I also enjoy reading your posts. 😃
Thank you too. Retirement opens up a new perspective to life doesn’t it? Good fortune with all your dreams and ambitions.
Agreed, you can never consume too much garlic lol
Thanks for the lesson on making garlic honey. We use a lot of garlic in our cooking so we are going to give it a try growing it & will try making garlic honey per your husbands instructions.
Thank you, Marge! We absolutely love that garlic honey!
We are harvesting our garlic this week as well. For several years we grew and sold garlic but as we have gotten older we found that it is more work than it’s worth. Now we are just growing for us. 🙂
Wow. I had no idea you were going to blog about garlic. I was just looking up how to planting it this fall.
Thanks again for a wonderful, informative blog.💝 Like a gift every week!🎁
If you were tempted to look up my blog you would find a post “Nature’s greatest gift to mankind – garlic.”
I habit of eating garlic daily will see you living for at least a hundred years!
I will look up your blog! Thanks for the comments!
Garlic works even better with raw red onions!