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Old Garlic
by Oregano @ 2007-01-06 - 21:52:28

A couple of years ago I tried growing our own garlic. We have grown more than a year's supply each summer - ranging from huge bulbs to tiny ones though all edible. The longer garlic is stored the more pungent it gets. I am now noticing that more and more of the bulbs in the cellar are developing the bitter green shoot inside. The rest of the bulb is OK but the green should be removed. A sign of spring? Or maybe my cellar is too warm to store it.

Well, fresh mild new garlic will be something to look forward to in the early summer.

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[Visitor]
http://bloggitygoodness.blog.ca
2007-01-06 @ 21:58

Why not cut the green tips and use them in eggs or something?

OreganoOregano pro
http://outdoors.blog.co.uk
2007-01-06 @ 22:09

Have you tried that?

blightyblighty [Member]
2007-01-10 @ 17:41

I understand that wet garlic is superior to the predominantly dry garlic now sold on Supermarket shelves. The dry is preferred cos its easier to peel.

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OreganoOregano pro
http://outdoors.blog.co.uk
2007-01-10 @ 21:10

I have not heard the wet/dry terminology. However I think that most garlic I have bought in shops in the UK or Germany was dry and had been stored for some months.

A few years ago I was in the South of France in May and saw that they were selling plaits of garlic at the side of the road. When I tried it at home it was unlike any garlic I had previously tasted. It was fresh - obviously very recently picked - and the flesh was moist and much milder than normal.

When I have grown garlic it also has moist cloves when freshly picked. It dries out over time and also gains its pungent flavour.

I do not think I have seen fresh garlic for sale here. Last summer we had a French market and I hopefully bought a nice plait from a guy from Toulouse. It was sadly just as dry as the stuff from Tesco.

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