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Read about Echinacea, the 2002 herb of the year.
Read about Basil, the 2003 Herb of the year.
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Garlic Allium sativum
The International Herb Association has declared garlic the herb of the year for 2004 and they could not have made a better choice! Garlic is indispensable in the kitchen, has many medicinal qualities and adds texture and interest to the garden. Raw garlic has a very strong flavor, but when cooked, roasted or sautéed the flavor mellows and becomes nutty. Garlic has been used medicinally for centuries for many ailments including colds and coughs. It has many antibacterial qualities and is said to lower blood pressure and prevent colon cancer. Garlic is a bulb that is composed of several bulblets called cloves. It grows as a single stalk that reaches about 18 inches tall and is topped with a pretty, round head of pink-whitish flower clusters. It may seem unnecessary to grow your own garlic when it is so prevalent in the grocery store, but it can be fun to grow and is actually beneficial in your garden. It helps deter insects, takes up very little space and is easily planted between existing plants. Although you can try to grow the garlic you pick up at the grocery store, some brands are treated with a sprout inhibitor that will limit your success. You may want to purchase garlic from a nursery or mail-order catalog. Plant garlic in the fall for best results. Bulbs planted in early spring will usually produce smaller bulbs. Garlic needs a short cold spell to develop properly. If you live in an area with very warm winters, some experts recommend that you “cold treat” your garlic before planting. Check with your local nursery for practices in your area. To plant, gently break up the garlic bulb into individual cloves. Plant in full sun, about 1 inch deep and 4 inches apart with the pointed end facing up. Garlic, like other bulbs, is a heavy feeder and can benefit from an application of compost at planting time and a 5-10-10 fertilizer when sprouting. In cold climates, mulch the planted area with a 3-4 inch layer of straw. To grow large garlic bulbs, you must cut off the flower heads as soon as they develop. Otherwise, the garlic will put all of its energy into making the flower. Use the cuttings in flower arrangements or as flavorful garnishes in the kitchen. Harvest the garlic when the leaves start to turn yellow and fall over. Pull up each bulb, shake off excess dirt and hang to dry. Garlic Recipes Roasted Garlic (From the 2004 Herb Calendar)When garlic is roasted, it loses its raw bite and the flavor becomes mellow with an almost nutty taste. It is absolutely delicious spread on warm, crusty bread. It is indispensable when spread on pizza dough or added to sauces, pesto, guacamole, salad dressing or mashed potatoes. For a special treat, try spreading a clove or two under the skin of a chicken, along with lemon zest, before roasting. 2 heads of garlic 1 tsp. extra virgin olive oil Preheat oven to 425 degrees. Cut off the top 1/4 of each garlic head so that some of the raw garlic is exposed. Place heads on a sheet of aluminum foil. Drizzle with the olive oil. Wrap the foil up and over the garlic, leaving an opening in the center for steam to escape. Place foil packet on a cookie sheet and roast for 45 minutes or until heads are soft when pressed. After garlic has cooled, squeeze out the soft garlic cloves. They may be used whole or smashed into a puree with a fork before adding to other foods. (See “garlic mashed potatoes” below.) Store unused cloves in a sealed container in the refrigerator for up to one week. Garlic Mashed Potatoes(From the 2004 Herb Calendar) 3 pounds russet or Yukon gold potatoes 1 tbsp. salt, plus more to taste 1 cup half and half or cream 4 tbsp. unsalted butter 2-3 tsp. roasted garlic puree (see recipe above) 1/4 tsp. ground black pepper
Peel potatoes and cut into 2 inch pieces.
Place in a large saucepan and cover with water. Add 1 tbsp. salt and bring
water to a boil. Reduce heat and simmer until potatoes are tender (about
20 minutes). Just before potatoes are done, heat the half and half in a
small saucepan until just warm and turn off heat. Drain potatoes in a
colander. Place potatoes in a large mixing bowl, add butter and use
electric beaters to mix until most lumps have disappeared. Slowly add warm
half and half, a little a time, until potatoes are creamy. The amount of
liquid needed will depend upon the moisture content of the potatoes and
your desired creaminess. You may not need all the liquid. Add garlic
puree, 1 teaspoon at a time until you get desired flavor. Add pepper and
salt to taste. Serve immediately. Makes 4-6 servings. |
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Inspiring you to enjoy the fragrance, flavors, and beauty of herbs and flowers in your home. |
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