Garlic Cooking and Recipes:
This is a collection of recipes gathered from around the web.
Are you peeling a large amount of cloves? So was I. These instructions will walk you through how to do it with compressed air and save HOURS!
This site will give you a recipe in response to your random list of ingredients!! A lot of fun!
Many garlic recipes by Produce Marketing Association (PMA) and the Produce for Better Health Foundation (PBHF). All contain garlic to some degree.
Scape Cooking and Recipes:
Scapes are the flower stalks uniquely produced by the hardnecks. If you grow your own hardneck garlics you can use the scapes to produce your own signature culinary creations. Here is a collection of hard-to-find scape recipes.
Full sun, weed-free well-drained soil, pH6.2 to 6.8, richly organic. Plant in October (adding a slow release nitrogen fertilizer) basal plate down 2″ deep, 4″ apart, 6″ minimum row spacing. Mulch with a layer of dry weed free mulch if weed control is desire through winter. Remove all mulch from around stems in spring. Fertilize in April with slow release nitrogen fertilizer, don’t fertilize later. Around June 1, hard neck types will begin to form a scape. After these have made a 180° curl, remove them just above the top leaf (they can be used in stirfries etc. if picked while still tender). If the scape is allowed to straighten and form bulbils [very small cloves in the blossom] it will drain energy from the bulb – so they should be removed. Uniform moisture is key, but avoid overhead watering especially with softneck varieties, to avoid fungal neck rot. When 50% of the leaves have yellowed & become dry in July, carefully dig the entire plant. Remove most of the clinging soil from the bulb as you dig. Loosely tie 10-15 stalks in bunches and hang upright in a shaded, well ventilated space for 3 weeks before removing the bulb from the stalk. Use a toothbrush to remove any remaining soil. Roots can be removed any time during the drying process. Store bulbs in a [ideally] 55° to 60° area inside a breathable container or sack.
Hardneck garlic does it very best in a cold climate. Here is a site that describes how to grow garlic differently in the south.
Taste is not the only reason for choosing fresh garlic. For thousands of years, garlic has been valued for its medicinal and healing properties.
American colonists used it most for its effectiveness against parasites. Albert Schweitzer reportedly used garlic in Africa to combat cholera, typhus and amoebic dysentery. Until the turn of the century, garlic was a staple carried by most physicians. It was used widely in both world wars, in hospitals and on the battlefield, to treat infection and prevent gangrene.
Today we know a lot about garlic. We know it contains 33 sulfur compounds; 17 amino acids; germanium (good for regulating blood pressure and stress), selenium (an antioxidant), and a host of other important vitamins and minerals. We also know a lot about how garlic benefits major systems in the body:
|The Immune System. Garlic is rich in sulfur-containing compounds which cleanse and empower the immune system – both enhancing overall immune function and strengthening the killer cells which seek and destroy damaged or mutant cells.|
|Cancer. Garlic is shown to kill some cancer cells, as well as boosting the body’s ability to kill them from within. Garlic inhibits the growth of tumors and it blocks the ability of carcinogens to damage tissues. Some cancer patients receive garlic components before radiation treatments to protect tissue from further damage.|
|The Heart. Garlic regulates blood pressure, lowers LDL (bad cholesterol) and triglyceride levels, and increases levels of HDL (good cholesterol).|
|Bacteria, Viruses, Parasites and Fungus. Garlic is a powerful antibiotic, antiviral, antifungal agent and an effective treatment for parasites. One 12-week study has shown that even AIDS patients showed marked health improvements with garlic.|
|Pollution and Toxicity. Garlic is a great detoxifier. Some of its sulfur compounds appear to bind to heavy metals, like lead and mercury, and neutralize them. Garlic also strengthens the liver, the organ most stressed by the processing of toxins.|