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Richard Kaszeta wrote: > Melba's Jammin' > writes: > > >>In article >, Richard Kaszeta > wrote: >> >> >>>Melba's Jammin' > writes: >>> >>>>Is there a way to prevent garlic bulbs (ok, the cloves) from sprouting? >>>>I store mine in an open jar in the cupboard. Room temp. Ticks me off. >>> >>>I grow all my own garlic (12 varieties this year), which means that by >>>the time late spring rolls around some of my garlic can be almost a >>>year old. I store them in my basement, which is 50 degrees and fairly >>>dry. >> >>Twelve varieties, huh? Why? Is there that much variance or do you do >>it because you can? > > > See my other post, there really is that much variation in taste. If > I'm making garlic bread, I use one type. Pasta alia oleo another. > Baked garlic yet another. > > Ideally I could probably trim it down to 4 varieties, but each year I > plant four "reliable" strains, and a scattering of other varieties to > make life interesting. Every once in a while I find a new variety > that is a "keeper" (like one turban type called "Blossom" I tried last > year which gives little tiny bulbs that are very, very pungent). > > >>Maybe location is my problem. The cupboard where it is stored it the >>one next to the microwave. Maybe it's warmer there than I think. > > > That's probably the issue. Cool but not cold seems to work the best > for me. > I missed most of this thread, but has someone suggested taking the bulb and planting it in a pot full of earth? The resulting growth is a kind of chive-like sprout, very tasty, that can be used in salads and in anything one would use regular chives. The spiciness and "bite" of the herb depends on what kind of garlic was planted. |
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Richard Kaszeta wrote: > Melba's Jammin' > writes: > > >>In article >, Richard Kaszeta > wrote: >> >> >>>Melba's Jammin' > writes: >>> >>>>Is there a way to prevent garlic bulbs (ok, the cloves) from sprouting? >>>>I store mine in an open jar in the cupboard. Room temp. Ticks me off. >>> >>>I grow all my own garlic (12 varieties this year), which means that by >>>the time late spring rolls around some of my garlic can be almost a >>>year old. I store them in my basement, which is 50 degrees and fairly >>>dry. >> >>Twelve varieties, huh? Why? Is there that much variance or do you do >>it because you can? > > > See my other post, there really is that much variation in taste. If > I'm making garlic bread, I use one type. Pasta alia oleo another. > Baked garlic yet another. > > Ideally I could probably trim it down to 4 varieties, but each year I > plant four "reliable" strains, and a scattering of other varieties to > make life interesting. Every once in a while I find a new variety > that is a "keeper" (like one turban type called "Blossom" I tried last > year which gives little tiny bulbs that are very, very pungent). > > >>Maybe location is my problem. The cupboard where it is stored it the >>one next to the microwave. Maybe it's warmer there than I think. > > > That's probably the issue. Cool but not cold seems to work the best > for me. > I missed most of this thread, but has someone suggested taking the bulb and planting it in a pot full of earth? The resulting growth is a kind of chive-like sprout, very tasty, that can be used in salads and in anything one would use regular chives. The spiciness and "bite" of the herb depends on what kind of garlic was planted. |
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"Melba's Jammin'" > wrote in message ... > Is there a way to prevent garlic bulbs (ok, the cloves) from sprouting? > I store mine in an open jar in the cupboard. Room temp. Ticks me off. > -- > -Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am! Is this a trick question????? How long do you keep the bulb around? ;-) Happy new Year. Dimitri |
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"Melba's Jammin'" > wrote in message ... > Is there a way to prevent garlic bulbs (ok, the cloves) from sprouting? > I store mine in an open jar in the cupboard. Room temp. Ticks me off. > -- > -Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am! Is this a trick question????? How long do you keep the bulb around? ;-) Happy new Year. Dimitri |
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"Richard Kaszeta" > wrote in message ... > There really is a noticeable difference in tastes---some are sweeter, > some are woodier, some sharper, some milder. I occasionally have > friends over for garlic tastings. Wow, that sounds like a great time. I'm serious, I love garlic. nancy |
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"Richard Kaszeta" > wrote in message ... > There really is a noticeable difference in tastes---some are sweeter, > some are woodier, some sharper, some milder. I occasionally have > friends over for garlic tastings. Wow, that sounds like a great time. I'm serious, I love garlic. nancy |
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On 04 Jan 2005 10:48:12 -0600, Richard Kaszeta >
wrote: >Goomba38 > writes: > >> Richard Kaszeta wrote: >> >> > I grow all my own garlic (12 varieties this year), >> >> I had no idea there were that many varieties of garlic! I knew about >> Elephant garlic, which I found too mild but otherwise all the small >> heads look the same to me. How do they vary? > >I'm lucky enough to have quite a few organic garlic growers around me >to supply me with bulbs, and I buy others online. > >There are roughly seven basic types of garlic that I grow, and each has >a number of varieties: > >Hardneck (have a hard neck and a single row of cloves): > Rocambole (sharp flavor, long hard stalks. Fairly common) > Purple stripe (Has a strong purple color softer flavor, a little > sweeter, good baked) > Porcelain (small, white bulbs, 4 large cloves, similar in appearance > but not flavor to Elephant Garlic) > >Softneck (no hard neck, and multiple rows of cloves): > Silverskin (thick, hard-to-peel skins that give a really long shelf life) > Artichoke (look kinda like artichokes, with purple splotches. Very mild) > Asiatic (usually small and very, very strong) > Creole (very sweet. Hard to grow up in my latitudes) > >These are just the general categories, I usually do quite a few >specific strains of garlic each season. > >Run-of-the-mill supermarket loose garlic is usually either rocambole >(if hardnecked) or silverskin (if softnecked). > >There really is a noticeable difference in tastes---some are sweeter, >some are woodier, some sharper, some milder. I occasionally have >friends over for garlic tastings. I wanna be your friend! I get my garlic from the Union Sq. Greenmarket, where someone else counted 31 varieties of garlic a few years ago. But I seem to gravitate to the rocambole from Keith's Organic. He stopped coming before Xmas until March. But I have about 40 heads stashed. I know a few will give trouble before they are used up, and I will have to go downstairs for a while. Have you devised any dishes where two or more varieties can show their differences? Rodney Myrvaagnes J36 Gjo/a Entering your freshman dorm for the first time, and seeing an axe head come through the door on your right. |
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On 04 Jan 2005 10:48:12 -0600, Richard Kaszeta >
wrote: >Goomba38 > writes: > >> Richard Kaszeta wrote: >> >> > I grow all my own garlic (12 varieties this year), >> >> I had no idea there were that many varieties of garlic! I knew about >> Elephant garlic, which I found too mild but otherwise all the small >> heads look the same to me. How do they vary? > >I'm lucky enough to have quite a few organic garlic growers around me >to supply me with bulbs, and I buy others online. > >There are roughly seven basic types of garlic that I grow, and each has >a number of varieties: > >Hardneck (have a hard neck and a single row of cloves): > Rocambole (sharp flavor, long hard stalks. Fairly common) > Purple stripe (Has a strong purple color softer flavor, a little > sweeter, good baked) > Porcelain (small, white bulbs, 4 large cloves, similar in appearance > but not flavor to Elephant Garlic) > >Softneck (no hard neck, and multiple rows of cloves): > Silverskin (thick, hard-to-peel skins that give a really long shelf life) > Artichoke (look kinda like artichokes, with purple splotches. Very mild) > Asiatic (usually small and very, very strong) > Creole (very sweet. Hard to grow up in my latitudes) > >These are just the general categories, I usually do quite a few >specific strains of garlic each season. > >Run-of-the-mill supermarket loose garlic is usually either rocambole >(if hardnecked) or silverskin (if softnecked). > >There really is a noticeable difference in tastes---some are sweeter, >some are woodier, some sharper, some milder. I occasionally have >friends over for garlic tastings. I wanna be your friend! I get my garlic from the Union Sq. Greenmarket, where someone else counted 31 varieties of garlic a few years ago. But I seem to gravitate to the rocambole from Keith's Organic. He stopped coming before Xmas until March. But I have about 40 heads stashed. I know a few will give trouble before they are used up, and I will have to go downstairs for a while. Have you devised any dishes where two or more varieties can show their differences? Rodney Myrvaagnes J36 Gjo/a Entering your freshman dorm for the first time, and seeing an axe head come through the door on your right. |
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On 04 Jan 2005 10:48:12 -0600, Richard Kaszeta >
wrote: >Goomba38 > writes: > >> Richard Kaszeta wrote: >> >> > I grow all my own garlic (12 varieties this year), >> >> I had no idea there were that many varieties of garlic! I knew about >> Elephant garlic, which I found too mild but otherwise all the small >> heads look the same to me. How do they vary? > >I'm lucky enough to have quite a few organic garlic growers around me >to supply me with bulbs, and I buy others online. > >There are roughly seven basic types of garlic that I grow, and each has >a number of varieties: > >Hardneck (have a hard neck and a single row of cloves): > Rocambole (sharp flavor, long hard stalks. Fairly common) > Purple stripe (Has a strong purple color softer flavor, a little > sweeter, good baked) > Porcelain (small, white bulbs, 4 large cloves, similar in appearance > but not flavor to Elephant Garlic) > >Softneck (no hard neck, and multiple rows of cloves): > Silverskin (thick, hard-to-peel skins that give a really long shelf life) > Artichoke (look kinda like artichokes, with purple splotches. Very mild) > Asiatic (usually small and very, very strong) > Creole (very sweet. Hard to grow up in my latitudes) > >These are just the general categories, I usually do quite a few >specific strains of garlic each season. > >Run-of-the-mill supermarket loose garlic is usually either rocambole >(if hardnecked) or silverskin (if softnecked). > >There really is a noticeable difference in tastes---some are sweeter, >some are woodier, some sharper, some milder. I occasionally have >friends over for garlic tastings. I wanna be your friend! I get my garlic from the Union Sq. Greenmarket, where someone else counted 31 varieties of garlic a few years ago. But I seem to gravitate to the rocambole from Keith's Organic. He stopped coming before Xmas until March. But I have about 40 heads stashed. I know a few will give trouble before they are used up, and I will have to go downstairs for a while. Have you devised any dishes where two or more varieties can show their differences? Rodney Myrvaagnes J36 Gjo/a Entering your freshman dorm for the first time, and seeing an axe head come through the door on your right. |
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Melba's Jammin' writes:
>Is there a way to prevent garlic bulbs (ok, the cloves) from sprouting? Grow your own or buy from a different store. Garlic sold at stupidmarkets is *dried* garlic (not fresh), unless folks grow their own or have access to someone who does odds are the vast majority have never tasted fresh garlic... by the time you get garlic from Minisoda Moishe's Market it's at least three months out of the ground and not stored with any care at either... that garlic has little to no shelf life remaining regardless how you store it... 'bout all you can do is each trip to Moishe's buy no more than what you need until next trip. Another tack is to buy your garlic from a store that does heavy garlic volume, like an Asian or Hispanic market, but even then I'd recommend not buying more than a couple weeks worth. Remember, garlic is produce, not pantyhose... pantyhose you can buy on sale and tuck it into your unmentionables drawer and five years later it's still perfect. But produce is seasonal and so can't always be deemed to be equally fresh throughout the year. >I store mine in an open jar in the cupboard. Room temp. Your pantyhose? hehe ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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"Melba's Jammin'" > wrote in message news:thisisbogus- > Ppfftthhhgggbtt! Anywhere from 1-3 or 4 weeks. What I've noticed is > that sometimes it does it, sometimes it does not. HNY 2U2. LOL - the only time I have had one sprout is when I forget I have some. I usually just keep the bulb is a little earthen bowl on the windowsill. ( a cool place) But then again I have EVOO in my veins and Garlic goes on almost everything I cook. I probably use a bulb a week. Dimitri |
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"Melba's Jammin'" > wrote in message news:thisisbogus- > Ppfftthhhgggbtt! Anywhere from 1-3 or 4 weeks. What I've noticed is > that sometimes it does it, sometimes it does not. HNY 2U2. LOL - the only time I have had one sprout is when I forget I have some. I usually just keep the bulb is a little earthen bowl on the windowsill. ( a cool place) But then again I have EVOO in my veins and Garlic goes on almost everything I cook. I probably use a bulb a week. Dimitri |
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"Melba's Jammin'" > wrote in message news:thisisbogus- > Ppfftthhhgggbtt! Anywhere from 1-3 or 4 weeks. What I've noticed is > that sometimes it does it, sometimes it does not. HNY 2U2. LOL - the only time I have had one sprout is when I forget I have some. I usually just keep the bulb is a little earthen bowl on the windowsill. ( a cool place) But then again I have EVOO in my veins and Garlic goes on almost everything I cook. I probably use a bulb a week. Dimitri |
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Dimitri wrote:
> I usually just keep the bulb is a little earthen bowl on the windowsill. ( a > cool place) Now that's a clever idear. The light doesn't make it bolt? Or do ya keep it covered? Edrena |
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"The Joneses" > wrote in message ... > Dimitri wrote: > >> I usually just keep the bulb is a little earthen bowl on the windowsill. >> ( a >> cool place) > > Now that's a clever idear. The light doesn't make it bolt? Or do ya keep > it > covered? > Edrena No, that window gets very very little direct sunlight and only for a very short time. I do not cover it as the size of the bowl in relationship the bulb shades the bulb. I find if it's handy I use it. Dimitri |
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On Tue, 04 Jan 2005 13:16:47 -0500, Margaret Suran
> wrote: > > >I missed most of this thread, but has someone suggested taking the >bulb and planting it in a pot full of earth? The resulting growth is >a kind of chive-like sprout, very tasty, that can be used in salads >and in anything one would use regular chives. The spiciness and >"bite" of the herb depends on what kind of garlic was planted. Thank you, Margaret, for this wonderful suggestion. I will no longer swear under my breath when the garlic starts to sprout, but cheer and await the full growth.. Boron |
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"Melba's Jammin'" > wrote in message ... > In article >, Goomba38 > > wrote: <snip> > > Goomba (who licked the last of the cherry jelly > > Jam. I purchased some cherry preserves today. Never had any before. It was on sale - Vons (Safeway). I look forward to trying it. I am sure it would be hideous next to your jam. I like fresh cherries and maraschinos, so I suspect I'll like this. Might try it on buckwheat pancakes and, of course peanut butter and preserves sandwiches. It won't be as good on plain toast as Beety Beauty though. Charlie |
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"Melba's Jammin'" > wrote in message ... > In article >, Goomba38 > > wrote: <snip> > > Goomba (who licked the last of the cherry jelly > > Jam. I purchased some cherry preserves today. Never had any before. It was on sale - Vons (Safeway). I look forward to trying it. I am sure it would be hideous next to your jam. I like fresh cherries and maraschinos, so I suspect I'll like this. Might try it on buckwheat pancakes and, of course peanut butter and preserves sandwiches. It won't be as good on plain toast as Beety Beauty though. Charlie |
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In article >, Margaret Suran
> wrote: > I missed most of this thread, but has someone suggested taking the > bulb and planting it in a pot full of earth? The resulting growth is > a kind of chive-like sprout, very tasty, that can be used in salads > and in anything one would use regular chives. The spiciness and > "bite" of the herb depends on what kind of garlic was planted. I've heard of doing that but have never tried it. My luck, I wouldn't be able to grow the danged stuff! -- -Barb, <www.jamlady.eboard.com> More on 1-4-05 - Chicken Tortilla Soup, and Swiss Steak. "Are we going to measure or are we going to cook?" -Food writer Mimi Sheraton |
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In article t>,
"Charles Gifford" > wrote: > "Melba's Jammin'" > wrote in message > ... > > In article >, Goomba38 > > > wrote: > <snip> > > > Goomba (who licked the last of the cherry jelly > > > > Jam. > > I purchased some cherry preserves today. Never had any before. It was on > sale - Vons (Safeway). I look forward to trying it. I am sure it would be > hideous next to your jam. I like fresh cherries and maraschinos, so I > suspect I'll like this. Might try it on buckwheat pancakes and, of course > peanut butter and preserves sandwiches. It won't be as good on plain toast > as Beety Beauty though. > > Charlie Darlin' I have a jar of that "Can't Be Beet" Jelly with your name on it. Will send it with a jar of the incredible cherry jam when next I get THAT. Mmmwwwaaaaaahhhh!! -- -Barb, <www.jamlady.eboard.com> More on 1-4-05 - Chicken Tortilla Soup, and Swiss Steak. "Are we going to measure or are we going to cook?" -Food writer Mimi Sheraton |
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"Nancy Young" > writes:
> "Richard Kaszeta" > wrote in message > ... > > > There really is a noticeable difference in tastes---some are sweeter, > > some are woodier, some sharper, some milder. I occasionally have > > friends over for garlic tastings. > > Wow, that sounds like a great time. I'm serious, I love garlic. It's rather fun: grab some friends, bunch of small dishes, a bunch of varieties of garlic, and some good olive oil. Bake some garlic, grate some in the oil, and make a big spread with crackers, toast points, etc. Provide a dry wine to cleanse the palate, as well as something sweet for a desert to help clear the taste. Quite delicious as long as you don't mind your SO smellng like garlic for a day and a half. Garlic jelly is fun to make if you are canning, too. -- Richard W Kaszeta http://www.kaszeta.org/rich |
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"Nancy Young" > writes:
> "Richard Kaszeta" > wrote in message > ... > > > There really is a noticeable difference in tastes---some are sweeter, > > some are woodier, some sharper, some milder. I occasionally have > > friends over for garlic tastings. > > Wow, that sounds like a great time. I'm serious, I love garlic. It's rather fun: grab some friends, bunch of small dishes, a bunch of varieties of garlic, and some good olive oil. Bake some garlic, grate some in the oil, and make a big spread with crackers, toast points, etc. Provide a dry wine to cleanse the palate, as well as something sweet for a desert to help clear the taste. Quite delicious as long as you don't mind your SO smellng like garlic for a day and a half. Garlic jelly is fun to make if you are canning, too. -- Richard W Kaszeta http://www.kaszeta.org/rich |
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"Nancy Young" > writes:
> "Richard Kaszeta" > wrote in message > ... > > > There really is a noticeable difference in tastes---some are sweeter, > > some are woodier, some sharper, some milder. I occasionally have > > friends over for garlic tastings. > > Wow, that sounds like a great time. I'm serious, I love garlic. It's rather fun: grab some friends, bunch of small dishes, a bunch of varieties of garlic, and some good olive oil. Bake some garlic, grate some in the oil, and make a big spread with crackers, toast points, etc. Provide a dry wine to cleanse the palate, as well as something sweet for a desert to help clear the taste. Quite delicious as long as you don't mind your SO smellng like garlic for a day and a half. Garlic jelly is fun to make if you are canning, too. -- Richard W Kaszeta http://www.kaszeta.org/rich |
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Rodney Myrvaagnes > writes:
> I wanna be your friend! In the extremely small chance you find yourself in Grantham, NH, you can drop by and visit. > I get my garlic from the Union Sq. Greenmarket, where someone else > counted 31 varieties of garlic a few years ago. But I seem to > gravitate to the rocambole from Keith's Organic. He stopped coming > before Xmas until March. I buy bulbs from a number of places for planting. My favorites are the local woman at the Norwich, VT farmers market (sorry I don't recall her name), and Filaree Farms in Okanogan, WA (www.filareefarm.com). The latter has some nice variety packs for planting. The former has lots of random advice and scornfully looks at you if you mention cooking the garlic ("Cooking garlic? What would the point of the be...?" is an exact quote.) > Have you devised any dishes where two or more varieties can show their > differences? Not too many. I do regularly make olive oil and garlic dips that simultaneously use one type of garlic roasted and one type of garlic raw. This trick works well with onions, too (add raw onions at different times of the cooking to get different amounts of bite and sweetness). I also tend to use a blend of sharp and sweet garlics when my SO makes her famous roasted tomatillo salsa to give it some more depth of flavor. -- Richard W Kaszeta http://www.kaszeta.org/rich |
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Rodney Myrvaagnes > writes:
> I wanna be your friend! In the extremely small chance you find yourself in Grantham, NH, you can drop by and visit. > I get my garlic from the Union Sq. Greenmarket, where someone else > counted 31 varieties of garlic a few years ago. But I seem to > gravitate to the rocambole from Keith's Organic. He stopped coming > before Xmas until March. I buy bulbs from a number of places for planting. My favorites are the local woman at the Norwich, VT farmers market (sorry I don't recall her name), and Filaree Farms in Okanogan, WA (www.filareefarm.com). The latter has some nice variety packs for planting. The former has lots of random advice and scornfully looks at you if you mention cooking the garlic ("Cooking garlic? What would the point of the be...?" is an exact quote.) > Have you devised any dishes where two or more varieties can show their > differences? Not too many. I do regularly make olive oil and garlic dips that simultaneously use one type of garlic roasted and one type of garlic raw. This trick works well with onions, too (add raw onions at different times of the cooking to get different amounts of bite and sweetness). I also tend to use a blend of sharp and sweet garlics when my SO makes her famous roasted tomatillo salsa to give it some more depth of flavor. -- Richard W Kaszeta http://www.kaszeta.org/rich |
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Melba's Jammin' > writes:
> In article >, Margaret Suran > > wrote: > > > I missed most of this thread, but has someone suggested taking the > > bulb and planting it in a pot full of earth? The resulting growth is > > a kind of chive-like sprout, very tasty, that can be used in salads > > and in anything one would use regular chives. The spiciness and > > "bite" of the herb depends on what kind of garlic was planted. > > I've heard of doing that but have never tried it. My luck, I wouldn't > be able to grow the danged stuff! Garlic scapes (the spouts) are kind of fun to cook with, but depending on the variety can get kinda woody at times. I dice them really finely and use them in potstickers and stirfries. (Note that if you are growing garlic, you get better bulbs if you cut the scapes off before they flower). -- Richard W Kaszeta http://www.kaszeta.org/rich |
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On 04 Jan 2005 21:03:34 -0600, Richard Kaszeta >
wrote: >Rodney Myrvaagnes > writes: >> I wanna be your friend! > >In the extremely small chance you find yourself in Grantham, NH, you >can drop by and visit. > Thanks for all the reply. We generally land in Newcastle (SE corner of the state) at Wentworth marina once a year. I confess I don't know where Grantham is, but I suspect it is nearer Berlin than Newcastle. I will look it up in the atlas. Rodney Myrvaagnes J36 Gjo/a Entering your freshman dorm for the first time, and seeing an axe head come through the door on your right. |
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On 04 Jan 2005 21:03:34 -0600, Richard Kaszeta >
wrote: >Rodney Myrvaagnes > writes: >> I wanna be your friend! > >In the extremely small chance you find yourself in Grantham, NH, you >can drop by and visit. > Thanks for all the reply. We generally land in Newcastle (SE corner of the state) at Wentworth marina once a year. I confess I don't know where Grantham is, but I suspect it is nearer Berlin than Newcastle. I will look it up in the atlas. Rodney Myrvaagnes J36 Gjo/a Entering your freshman dorm for the first time, and seeing an axe head come through the door on your right. |
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"Melba's Jammin'" > wrote in message ... <snip> > Darlin' I have a jar of that "Can't Be Beet" Jelly with your name on it. > Will send it with a jar of the incredible cherry jam when next I get > THAT. Mmmwwwaaaaaahhhh!! > -- > -Barb, <www.jamlady.eboard.com> More on 1-4-05 - Chicken Tortilla > Soup, and Swiss Steak. > "Are we going to measure or are we going to cook?" -Food writer > Mimi Sheraton Mmmwwwaaaaaahhhh indeed! I am pregnant with expectation! Please don't tell Rob that I love you! Charliam |
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"Goomba38" > wrote in message ... > Richard Kaszeta wrote: > > > > > I grow all my own garlic (12 varieties this year), > > I had no idea there were that many varieties of > garlic! I knew about Elephant garlic, which I > found too mild but otherwise all the small heads > look the same to me. How do they vary? > Goomba I was watching Jackie Pepan, on Saturday. He used a vegetable peeler to make very thin slices of Elephant garlic (raw) to use as both a garnish and a salad ingredient Charlie |
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Tony P. wrote:
> > My luck is much better when it comes to actually growing things. The > problem begins with a 6.5lb female feline by the name of Emily. She > likes how tender young plants taste. > > I had a half dozen watermelon plants I'd grown from seeds I spit out of > a slice of the stuff. One day I come home and all of them are gone. She > did it, I'm sure of it. > Been there. I wanted to start some heirloom tomatoes (Brandywines) and put the seeds in the starters. They were doin' great until Toni (our resident pesky cat) decided that they made really good roughage apparently. Topped every one of those suckers clean. -- Steve It's not a good idea to squat while wearing spurs. |
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Can the sprouts on the garlic be used instead of chives? Is it a similar
flavor? I always thought the sprouts WERE chives! |
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Sheellah wrote:
> Can the sprouts on the garlic be used instead of chives? Is it a similar > flavor? I always thought the sprouts WERE chives! Absolutely! They're very good. They have a strong garlic flavor. Nothing like a chive. Nothing wrong with chives, hell I grow those too but totally different "animals". Best way for you to see the diff is just to taste a piece of one raw, you'll see the difference immediately. -- Steve It's not a good idea to squat while wearing spurs. |
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Rodney Myrvaagnes wrote:
> On 06 Jan 2005 03:46:54 GMT, (Sheellah) wrote: > > >Can the sprouts on the garlic be used instead of chives? Is it a similar > >flavor? I always thought the sprouts WERE chives! > > They are called "garlic chives" at the Greenmarket. Use like chives, > but impart garlic flavor. Chop some and sprinkle on soup, for example. > Yum. Not so, Rodney. Have big patch of garlic chives in the garden which never make cloves. These chives seem to have a flatter leaf than onion chives, but the flavor is garlic. The flowers are something special tho, very nice for delicate-er pickles. Edrena |
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"Melba's Jammin'" > wrote in message ... > In article >, The Joneses > > wrote: > >> Melba's Jammin' wrote: >> >> > Is there a way to prevent garlic bulbs (ok, the cloves) from sprouting? >> > I store mine in an open jar in the cupboard. Room temp. Ticks me off >> >> I think cooler, but not refrigerated is better. > > Maybe I'll try that, Edrena. > >> Also I noticed cloves do better stuck to their root and not separated >> until you need them. > > I keep the head intact until I need a clove. So what about the poor rest of the head after the first clove's been violently yanked away? I usually try to buy garlic at the rate that I need it, because once it starts to sprout, it needs to be planted or disposed of. Fortunately, it's cheap enough. Scott. |
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"Melba's Jammin'" > wrote in message ... > In article >, The Joneses > > wrote: > >> Melba's Jammin' wrote: >> >> > Is there a way to prevent garlic bulbs (ok, the cloves) from sprouting? >> > I store mine in an open jar in the cupboard. Room temp. Ticks me off >> >> I think cooler, but not refrigerated is better. > > Maybe I'll try that, Edrena. > >> Also I noticed cloves do better stuck to their root and not separated >> until you need them. > > I keep the head intact until I need a clove. So what about the poor rest of the head after the first clove's been violently yanked away? I usually try to buy garlic at the rate that I need it, because once it starts to sprout, it needs to be planted or disposed of. Fortunately, it's cheap enough. Scott. |
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