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!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

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. Also I noticed cloves do
better stuck to their root and not separated until you need them. Y'all
could always pickle them in straight vinegar, will keep refrigerated for
months and months this way.
Edrena

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. Also I noticed cloves do
better stuck to their root and not separated until you need them. Y'all
could always pickle them in straight vinegar, will keep refrigerated for
months and months this way.
Edrena

Well..... use them or chuck them out! I find that if they are anywhere near
sprouting, they've usually been sitting around for too long and are soft or
starting to go a little brownish - and that generally means they're not
going to give you the flavour you want and might be bitter as well.
Richard.

"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!
> birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
> "Are we going to measure or are we going to cook?" -Food writer
> Mimi Sheraton

Well..... use them or chuck them out! I find that if they are anywhere near
sprouting, they've usually been sitting around for too long and are soft or
starting to go a little brownish - and that generally means they're not
going to give you the flavour you want and might be bitter as well.
Richard.

"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!
> birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
> "Are we going to measure or are we going to cook?" -Food writer
> Mimi Sheraton

If they sprout, I plant them in the garden... ;-)

Most of the time, I just use garlic powder anyway.
Not garlic salt! Garlic powder.

It's less harsh and easier on my breath the rest of the day.
I work in public service. I have to watch that. :-P



In article >,
"Richard Green" > wrote:

> Well..... use them or chuck them out! I find that if they are anywhere near
> sprouting, they've usually been sitting around for too long and are soft or
> starting to go a little brownish - and that generally means they're not
> going to give you the flavour you want and might be bitter as well.
> Richard.
>
> "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!
> > birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
> > "Are we going to measure or are we going to cook?" -Food writer
> > Mimi Sheraton
>
>

--
K.

Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

If they sprout, I plant them in the garden... ;-)

Most of the time, I just use garlic powder anyway.
Not garlic salt! Garlic powder.

It's less harsh and easier on my breath the rest of the day.
I work in public service. I have to watch that. :-P



In article >,
"Richard Green" > wrote:

> Well..... use them or chuck them out! I find that if they are anywhere near
> sprouting, they've usually been sitting around for too long and are soft or
> starting to go a little brownish - and that generally means they're not
> going to give you the flavour you want and might be bitter as well.
> Richard.
>
> "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!
> > birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
> > "Are we going to measure or are we going to cook?" -Food writer
> > Mimi Sheraton
>
>

--
K.

Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

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.

You could always buy the minced garlic in jars

Jill

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.

You could always buy the minced garlic in jars

Jill

In article >, "Richard
Green" > wrote:
>
> "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.

> Well..... use them or chuck them out! I find that if they are
> anywhere near sprouting, they've usually been sitting around for too
> long and are soft or starting to go a little brownish - and that
> generally means they're not going to give you the flavour you want
> and might be bitter as well. Richard.

Not so in this case--this head is solid and of nice color -- no brown or
softness to be seen. I've heard the part about possible bitterness but
have never noticed it.
--
-Barb, <www.jamlady.eboard.com> More on 1-4-05 - Swiss Steak.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

In article >, "Richard
Green" > wrote:
>
> "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.

> Well..... use them or chuck them out! I find that if they are
> anywhere near sprouting, they've usually been sitting around for too
> long and are soft or starting to go a little brownish - and that
> generally means they're not going to give you the flavour you want
> and might be bitter as well. Richard.

Not so in this case--this head is solid and of nice color -- no brown or
softness to be seen. I've heard the part about possible bitterness but
have never noticed it.
--
-Barb, <www.jamlady.eboard.com> More on 1-4-05 - Swiss Steak.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

On Mon, 03 Jan 2005 22:31:30 -0600, 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.

Mario Batali says: Just ignore it if the green isn't too pronounced.

I suspect he's right as long as the garlic isn't the primary flavor,
i.e. pasta with a simple garlic/olive oil/cheese dressing.

On Mon, 03 Jan 2005 22:31:30 -0600, 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.

Mario Batali says: Just ignore it if the green isn't too pronounced.

I suspect he's right as long as the garlic isn't the primary flavor,
i.e. pasta with a simple garlic/olive oil/cheese dressing.

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.

> Y'all could always pickle them in straight vinegar, will keep
> refrigerated for months and months this way.

Y'all could, but that's not in the plan. "-)

> Edrena

Thanks, Kiddo.
--
-Barb, <www.jamlady.eboard.com> More on 1-4-05 - Swiss Steak.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

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.

> Y'all could always pickle them in straight vinegar, will keep
> refrigerated for months and months this way.

Y'all could, but that's not in the plan. "-)

> Edrena

Thanks, Kiddo.
--
-Barb, <www.jamlady.eboard.com> More on 1-4-05 - Swiss Steak.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

Melba's Jammin' wrote:

> Not so in this case--this head is solid and of nice color -- no brown or
> softness to be seen. I've heard the part about possible bitterness but
> have never noticed it.

I've never actually had a head of garlic "sprout",
but I have had them dry out and have to be tossed.
I'm near positive you use them in a timely
fashion... so this is a mystery? Could it be too
damp in that particular cupboard? I keep mine in a
custard cup, right near the stove (most would use
that as a spice cupboard but my spices are in the
freezer). Does it happen often enough that perhaps
your market is getting them damp?
Goomba (who licked the last of the cherry jelly
off the spoon this morning. sigh.)

Melba's Jammin' wrote:

> Not so in this case--this head is solid and of nice color -- no brown or
> softness to be seen. I've heard the part about possible bitterness but
> have never noticed it.

I've never actually had a head of garlic "sprout",
but I have had them dry out and have to be tossed.
I'm near positive you use them in a timely
fashion... so this is a mystery? Could it be too
damp in that particular cupboard? I keep mine in a
custard cup, right near the stove (most would use
that as a spice cupboard but my spices are in the
freezer). Does it happen often enough that perhaps
your market is getting them damp?
Goomba (who licked the last of the cherry jelly
off the spoon this morning. sigh.)

On Mon, 03 Jan 2005 22:31:30 -0600, Melba's Jammin' wrote:

> Path: be05!c01.usenetserver.com!sjc1.usenetserver.com!ne ws.usenetserver.com!news.tele.dk!news.tele.dk!smal l.news.tele.dk!fu-berlin.de!uni-berlin.de!individual.net!not-for-mail
> From: Melba's Jammin' >
> Newsgroups: rec.food.cooking
> Subject: Sprouting garlic bulbs
> Date: Mon, 03 Jan 2005 22:31:30 -0600
> Organization: Mother Superior, Holy Order of the Sacred Sisters of St. Pectina of Jella (HOSSSPoJ)
> Lines: 7
> Message-ID: >
> X-Trace: individual.net rtWY2PVUKf+O1Py78DSqQwPD0t8s0NydwL/8MkqGUEG830dl5X
> X-Orig-Path: thisisbogus
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> Xref: c01.usenetserver.com rec.food.cooking:1449822
>
> 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 keep mine in the dark in the cellar at about 50 degrees and they are
generally good for a couple of months and sometimes longer. When they
start to sprout I still use them although the flavour isn't as strong and
so I just use a little more. I find the trick is to get them as fresh as
possible to begin with.
--
JakeInHartsel

If there is a God, let it be Bacchus!

On Mon, 03 Jan 2005 22:31:30 -0600, Melba's Jammin' wrote:

> Path: be05!c01.usenetserver.com!sjc1.usenetserver.com!ne ws.usenetserver.com!news.tele.dk!news.tele.dk!smal l.news.tele.dk!fu-berlin.de!uni-berlin.de!individual.net!not-for-mail
> From: Melba's Jammin' >
> Newsgroups: rec.food.cooking
> Subject: Sprouting garlic bulbs
> Date: Mon, 03 Jan 2005 22:31:30 -0600
> Organization: Mother Superior, Holy Order of the Sacred Sisters of St. Pectina of Jella (HOSSSPoJ)
> Lines: 7
> Message-ID: >
> X-Trace: individual.net rtWY2PVUKf+O1Py78DSqQwPD0t8s0NydwL/8MkqGUEG830dl5X
> X-Orig-Path: thisisbogus
> User-Agent: MT-NewsWatcher/3.0 (PPC)
> X-Face: &mG<Ck.)CH!2cVq1S657q8jQ/3rtf8?xr2,XYn3pJLE,_|y)Fd%8*hb*$8ciI T];@--6AJ!D}VgD'7D)`]i?v)1Dn/PMg\ua8pqw]pf/hG;gs>7Q|eIxBvp\LhjctdP3o =`R+S,^)eQt]<9W*_KeF*b][YBz9\}R<Mdk#Pt*B4GAp*|8|G`@q~v/M"~L'+}FJ/5<@ X<Ml9tEeD2[KZ}nzU
> Xref: c01.usenetserver.com rec.food.cooking:1449822
>
> 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 keep mine in the dark in the cellar at about 50 degrees and they are
generally good for a couple of months and sometimes longer. When they
start to sprout I still use them although the flavour isn't as strong and
so I just use a little more. I find the trick is to get them as fresh as
possible to begin with.
--
JakeInHartsel

If there is a God, let it be Bacchus!

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. I keep them hanging in cheap pantyhose from Walmart, in groups
of two or three bulbs, knotted between them. Even when they have been
hanging for 10 months or so, only a very small percentage of the bulbs
have dried out or sprouted. And I'll still usually use the sprouted
ones if they aren't too green.

I do the same thing with storage onions, although my onion crop this
year was fairly lousy.

--
Richard W Kaszeta

http://www.kaszeta.org/rich

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. I keep them hanging in cheap pantyhose from Walmart, in groups
of two or three bulbs, knotted between them. Even when they have been
hanging for 10 months or so, only a very small percentage of the bulbs
have dried out or sprouted. And I'll still usually use the sprouted
ones if they aren't too green.

I do the same thing with storage onions, although my onion crop this
year was fairly lousy.

--
Richard W Kaszeta

http://www.kaszeta.org/rich

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

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

In article >, Glenn Jacobs
> wrote:

> On Mon, 03 Jan 2005 22:31:30 -0600, 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 keep mine in the dark in the cellar at about 50 degrees and they are
> generally good for a couple of months and sometimes longer. When they
> start to sprout I still use them although the flavour isn't as strong and
> so I just use a little more. I find the trick is to get them as fresh as
> possible to begin with.

Sure. How do you identify the freshest ones? I thought I did well with
my last selection but within a week, I think, it was starting to sprout.
--
-Barb, <www.jamlady.eboard.com> More on 1-4-05 - Swiss Steak.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

In article >, Glenn Jacobs
> wrote:

> On Mon, 03 Jan 2005 22:31:30 -0600, 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 keep mine in the dark in the cellar at about 50 degrees and they are
> generally good for a couple of months and sometimes longer. When they
> start to sprout I still use them although the flavour isn't as strong and
> so I just use a little more. I find the trick is to get them as fresh as
> possible to begin with.

Sure. How do you identify the freshest ones? I thought I did well with
my last selection but within a week, I think, it was starting to sprout.
--
-Barb, <www.jamlady.eboard.com> More on 1-4-05 - Swiss Steak.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

Goomba38 wrote:
> 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
>

There are more different strains of garlic out there than you can shake
a stick at. They vary in heat levels, sweetness, "bite", size and just
flavor in general. The first time I went to our local garlic festival
(many moon ago) I was amazed at the number of different kinds. All of
the vendors have samples that you can taste if you want to so I figured
that was the best way to figure things out. I think that garlic was
coming outta my pores for about a week. ;-)

Like Richard, I grow all of my own garlic as well and store them pretty
much as he does. I've got enough in storage to last me until my next
crop comes in, probably sometime in July. And I use a *lot* of garlic.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

Goomba38 wrote:
> 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
>

There are more different strains of garlic out there than you can shake
a stick at. They vary in heat levels, sweetness, "bite", size and just
flavor in general. The first time I went to our local garlic festival
(many moon ago) I was amazed at the number of different kinds. All of
the vendors have samples that you can taste if you want to so I figured
that was the best way to figure things out. I think that garlic was
coming outta my pores for about a week. ;-)

Like Richard, I grow all of my own garlic as well and store them pretty
much as he does. I've got enough in storage to last me until my next
crop comes in, probably sometime in July. And I use a *lot* of garlic.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

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?

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.
--
-Barb, <www.jamlady.eboard.com> More on 1-4-05 - Swiss Steak.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

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?

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.
--
-Barb, <www.jamlady.eboard.com> More on 1-4-05 - Swiss Steak.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

In article >, Goomba38
> wrote:

> Melba's Jammin' wrote:
>
> > Not so in this case--this head is solid and of nice color -- no
> > brown or softness to be seen. I've heard the part about possible
> > bitterness but have never noticed it.

> I've never actually had a head of garlic "sprout", but I have had
> them dry out and have to be tossed. I'm near positive you use them in
> a timely fashion... so this is a mystery?

I think so. I'm not freaky about garlic the way some are, but I use it
frequently.

> Could it be too damp in that particular cupboard?

Nope.

> I keep mine in a custard cup,

I use a half-pint wide mouth canning jar. :-)

>right near the stove (most would use that as a spice cupboard but my
>spices are in the freezer).

Well, crap! Right near the stove. Not too warm there? I just posted
in response to Rich Kaszeta that maybe my location was to blame

Does it happen often enough that perhaps
> your market is getting them damp?

Dunno. This last head looked primo to me.

> Goomba (who licked the last of the cherry jelly

Jam.

> off the spoon this morning. sigh.)

It's in the distributor's warehouse but not yet on store shelves.
Dangit!
--
-Barb, <www.jamlady.eboard.com> More on 1-4-05 - Swiss Steak.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

In article >, Goomba38
> wrote:

> Melba's Jammin' wrote:
>
> > Not so in this case--this head is solid and of nice color -- no
> > brown or softness to be seen. I've heard the part about possible
> > bitterness but have never noticed it.

> I've never actually had a head of garlic "sprout", but I have had
> them dry out and have to be tossed. I'm near positive you use them in
> a timely fashion... so this is a mystery?

I think so. I'm not freaky about garlic the way some are, but I use it
frequently.

> Could it be too damp in that particular cupboard?

Nope.

> I keep mine in a custard cup,

I use a half-pint wide mouth canning jar. :-)

>right near the stove (most would use that as a spice cupboard but my
>spices are in the freezer).

Well, crap! Right near the stove. Not too warm there? I just posted
in response to Rich Kaszeta that maybe my location was to blame

Does it happen often enough that perhaps
> your market is getting them damp?

Dunno. This last head looked primo to me.

> Goomba (who licked the last of the cherry jelly

Jam.

> off the spoon this morning. sigh.)

It's in the distributor's warehouse but not yet on store shelves.
Dangit!
--
-Barb, <www.jamlady.eboard.com> More on 1-4-05 - Swiss Steak.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

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.

--
Richard W Kaszeta

http://www.kaszeta.org/rich

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.

--
Richard W Kaszeta

http://www.kaszeta.org/rich

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.

--
Richard W Kaszeta

http://www.kaszeta.org/rich

Melba's Jammin' > writes:
> Sure. How do you identify the freshest ones? I thought I did well with
> my last selection but within a week, I think, it was starting to sprout.

I usually go by feel, the fresher bulbs are the firmer ones. They
soften a bit before sprouting, usually.

--
Richard W Kaszeta

http://www.kaszeta.org/rich

Melba's Jammin' > writes:
> Sure. How do you identify the freshest ones? I thought I did well with
> my last selection but within a week, I think, it was starting to sprout.

I usually go by feel, the fresher bulbs are the firmer ones. They
soften a bit before sprouting, usually.

--
Richard W Kaszeta

http://www.kaszeta.org/rich

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.

--
Richard W Kaszeta

http://www.kaszeta.org/rich

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.

--
Richard W Kaszeta

http://www.kaszeta.org/rich

I have always stored mine in the refrigerator in a small unsealed plastic
bag, and that works very well for keeping them a very long time in good
condition. I keep them in the same drawer that I keep my onions and other
vegs, not a drawer that contains fruits, cheese, etc.

I guess that's some kind of garlic heresy, but thought I'd 'fess up.

Donna

I have always stored mine in the refrigerator in a small unsealed plastic
bag, and that works very well for keeping them a very long time in good
condition. I keep them in the same drawer that I keep my onions and other
vegs, not a drawer that contains fruits, cheese, etc.

I guess that's some kind of garlic heresy, but thought I'd 'fess up.

Donna