FYI, a big single clove like this is a sign it was harvested too early and it won’t have as strong a garlic flavor.
Fun fact: Most store bought garlic has been dried for a month in a temperature controlled darkened warehouse before being sent off for sale.
Funner fact: garlic is easy af to grow
Haven’t bought garlic in years
It’s really easy:
- When it sprouts because you’ve forgotten to use it
- Separate the good cloves from the moldy ones
- Plant the good cloves in the garlic flower bed
- Forget to harvest the garlic
- Buy more garlic and put it in the cupboard
Repeat as necessary
I’m in PNW
Plant in October’sh, as late as November. Sprouted side down, it’s the root that’s sprouting.
No fuss. Depending on where u live no need to water until May or June. Let the fall rain and winter handle it.
Eat scapes in late June. Harvest, braid & cure in July.
Wash rinse repeat.
I do this, but potatoes.
And the greens are super tasty, too!
A good rule of thumb if that if there are onions in the recipe you can add garlic.
Another good rule of the thumb is there shouldn’t be a lot of recipes (that isn’t like a dessert) without onions.
I’m sadly allergic to alliums. Onions, garlic, shallots: you name it, it wrecks my guts. The massive downside, beyond how they’re in everything, is my partner stopped eating them too and couldn’t stand them except in small amounts. They lost their tolerance for the flavor, so anything with a normal amount of onions tasted overpowering. I experience the same, so at least I immediately know if something has alliums in it.
When I was little, I hated onions.
Nkw that I’m an adult and outgrew many of my childhood dislikes, I can confidently say that the onion is the devil’s root and should stay in the ground.
