Garlic

"… hot, laxative, and diuretic, but it is bad for the eyes."

Hippocrates

Ahhh! So this is the reason why we wear glasses! This would have to be one of the "kings" of herbs and so easily grown in the Illawarra. Once you have grown your own you will object to paying for it in the shops. Word of caution, your own being fresher will have more of the essential oils and so is VERY strong.

There are many varieties. Russian garlic (Allium ampeloprasum) is a tall growing variety with large purple balls of flowers that attract the bees (not sure what the honey will taste like). The bulbs are excellent for roasting and have a milder flavour than the smaller varieties. Smaller varieties can be planted among pansies and violas for a more ornamental effect in borders.

Companion Planting:

Beneficial to roses, raspberries and stone fruit as it repels aphis and cabbage moth. Dislikes peas and beans (which don’t like any member of the onion family).

Growing:

Plant early spring or late autumn. Plant in well drained soil or in a pot, 1 to 2 inches (5cm) deep and 4 to 6 inches (15cm) apart. If you plan on using garlic from the grocers, make sure it is Australian garlic as it is less likely to have been sprayed with a fungicide that prevents germination and is also free of potential toxins that have been found in some imported garlics.

Harvesting:

Dig up when the leaves start to die down and dry in a dark dry place. They are ready for use when the leaves break off easily and the outer skins “flake off”. Peel, place the whole or minced cloves in air-tight jars, and top with olive oil. Keep in the fridge. You can then use both the garlic oil and cloves as needed.

Note: When peeling the garlic make sure you have gloves on as the essential oils can burn your hands and keep your hands firmly away from your eyes! If you do get it on your hands, soak your hands in milk. Milk neutralises the alkaloids and helps to remove much of the smell and burning, but you will have to soak for quite some time!

Culinary Use:

Use in casseroles, stews, insert slivers of cloves in roasts. Good for Italian, Greek, French and Aussie dishes. Also keeps vampires at bay.

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