Great Garlic Recipes

Re: EOlson looking for Garlic seeds/How to grow your own
garlicYou don't need, or really want garlic seed, unless the stores
near you don't have the kind of garlic you want. You can order
online by searching on "grow garlic" to find resources.Just go to
the store and get several whole, ripe heads of garlic, especially
grab some that show a little green tip trying to poke through the
dried skin.Break off the cloves that are sprouting, leaving the
base intact where it broke from the head. Put the cloves in moist
planting soil deep enough to cover the top by about a 1/4 inch, so
approximately 1 inch deep. Water gently so as not to uncover the
tops of the cloves when you water.These will sprout when they're
ready to start a new head, sometimes in a week or two, other times
in a few months -- it depends on the season and weather in your
area. Planting 20 or more cloves is wise. It takes about a year for
my garlic to become a full head, I noticed. If I get impatient and
pick it early, it's one giant clove instead of 13-15 attached
cloves.COOL NOTE: Garlic is great to plant around your garden to
prevent aphids. So, I put 2 or three cloves next to each rose bush,
around basil and pepper plants and I get natural protection. So,
anywhere aphids are eating your bounty, put cloves 4 inches apart,
surround the plant, make a border (as garlic is decorative all by
itself), et cetera. It's the most inexpensive and eco-friendly way
to protect your garden from bugs, gophers, maybe rabbits and
possums, as well. Oh, and plant new sprouting cloves as you harvest
the full grown heads, alternating so that you always have garlic at
full maturity and new to maintain the protection at all
times.

You say that garlic is easy to grow. What kinds do you recommend
for baking? Where can I get some -- most of the seed companies are
out of stock or are running out of stock on anything that they
recommend for baking. Thanks. EOlson

Hummus is also good with a wee bit of cold pressed extra virgin
olive oil mixed in....mmmmm....

I am from India. Taking one garlic pearl (we used to call)in the
empty stomach early in the morning with abundant water will reduce
cholestral level considerably. Garlic and ginger are main spices
used in Indian cusine.

Another great way to roast garlic is to slice off the top and
set them right at the edge of your fireplace while enjoying a nice
fire. Roughly 12 inches from the flame to start. If it is too close
it will split and ooze pulp, but if you feel it is roasting too
slowly, move it a little closer.

I press the garlic with the flat of a knife, and let it sit with
salt on it. That way the garlic is softened and crushes in to a
paste easily.

I read recently that in order to get the best health responses
from garlic, it should be pressed under a knife blade to remove the
skin and then left 10 minutes. This action of pressing lets the
alliin convert to allicin which is what does you good. If you dont
do that, you will get some of the effect but not the whole
effect.