“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)
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