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Garlic

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One of the most popular fresh cooking ingredients, garlic has both palette and aromatic appeal. Asian and European countries have treasured this versatile and hardy bulbous plant for centuries.

Garlic in a close kin to the onion and was widely used throughout antiquity as an aphrodisiac of sorts, a plague repellent, an antidote to ward off demons and vampires, not to mention being one of the most documented cultivated spices in history. The name is said to be derived from the Walsh, Garlteg.

Today, garlic had gained considerable attention from medical experts as a miracle medicine for a multitude of problems including: hypertension, preventing blood clots, controls insomnia, increase longevity, helpful for diabetes by lowering blood sugar levels, infection fighter, relieves earache, and a wide range of other health problems.

However its the incredible flavor and aroma that has spurred its popularity in recent years. This potent bulb is indispensable in many different cuisines. Mince garlic and add to melted butter as a sauce for lobster, snails, mushrooms, broccoli and green beans, and as a spread for French bread. Brown nuggests of garlic in butter to finish on veal or pork scallopini or chicken breasts. Mince garlic for meatballs and slow-cooking meat sauce. Sliver garlic to poke into lamp or beef roasts and lamb shanks. Steep garlic in red or white wine vinegar to imbue it with flavor for salad dressings. Garlic mayonnaise is called Aioli in France and the Greek almond mayonnaise called Skordalia.

Planting Instructions

  1. Prepare ground for planting (rototilling is fine), rake into rows. Break bulb into individual cloves. Plant each clove 3 or 4 inches from each other. Push them in to their full depth (1 to 2 inches), pointed end up.
  2. Planting in late summer or fall around the middle of September, first of October will allow plenty of time for the roots to become established. Irrigate as needed in recommended in the fall.
  3. Fertilized once in the fall with a 20-20-20 garden fertilizer, then every 3 weeks in the following growing season. Animal fertilizer is not recommended as it could potentially burn the garlic.
  4. The garlic will root during the cool fall, then will sprout in the early spring when the weather gets near 40 degrees.
  5. Water it every 7 days soaking it deep either by flooding or sprinkling as soil conditions require. Be careful not to over water and rot the garlic.
  6. Begin watching the plants closely the 1st week in June. Watch for them to turn brown, starting at the tips working its way down the leaves toward the stock. When the tips begin to turn brown the bulbs are starting to form, water often – every three or four days. Again be careful not to overwater. (When the brown gets 3/4 of the way toward the stock… it’s harvest time!)
  7. When garlic tops fall over and die, pull up the bulbs, let them dry in the sun for a few days, and cure them in an airy place as you would onions. Store them in mesh bags or braid the tops. Braid the garlic before the tops are completely dry.
  8. Enjoy!

PDF - Download & Print Gardening Guides – Garlic