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Garlic Know Your Herbs and Spices

fresh picked garlic

Fresh picked garlic Cindy Kerschner 2013

garlic party

Love it or hate it, garlic is one of our most used herb

Garlic is loved around the world for its taste as well as its medicinal properties.
This bulb comes in 2 varieties, hardneck and soft neck. Hardneck has a more robust flavor but softneck lasts 3 times longer if stored properly. Store your bulbs in a cool, dry, dark place. It keeps best stored at temperatures between 40 and 60 degrees.
The dreaded “garlic breath” can be lessened by chewing on a plant high in chlorophyll like parsley.
Garlic is said to aid in lowering cholesterol and cleanse our bodies of heavy metals. Many people believe it helps ward off colds and flu.
This herb can be eaten raw in salads or dressings. Cooking with it can enhance just about any dish. Soups, meats, marinades, eggs, vegetables and even flavored oils and vinegars benefit from adding garlic. Remember though, a little goes a long way.
Roasting drastically changes its flavor. You get a sweet, nutty product you can use the same way as raw or as a spread.
reheat your oven to 300 degrees. Cut the bulb top off just far enough to expose the cloves. Coat the entire bulb in your favorite oil then wrap in foil. Bake for about an hour or until garlic is soft and golden brown. Let garlic cool, then squeeze out of its shells. You can also place peeled garlic in a small oven safe container, cover with oil and roast. Keep a close eye on the it because it will cook faster and be more likely to burn if not watched.
You can have fresh garlic year round. This bulb can be planted in spring but does best planted in fall.

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About the author

Cindy's Recipes and Writings

As a professional cook, I love creating exciting new recipes on the job as well as at home. Assisting in teaching low-income families how to buy, store and prepare healthy food through Penn State’s alliance with Pennsylvania’s Supercupboard Program was very rewarding. During my 11 years with the Master Gardener program, I taught horticultural therapy to assisted living patients using healthful, fr
esh grown food as a focal point. . My hands-on programs and instruction helped hundreds of children and adults learn about where their food comes from and how important fresh food is for your body.
Currently I’m a cook at a college in Pennsylvania. We prepare everything we can from scratch, including our potato chips that tout the seasoning of the day!
Of course I write about food; it's in my blood!

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