Very few vegetables can lay claim to having three proper uses in the kitchen but the garlic chive is one of the most versatile herbs/vegetables you can grow. Garlic chive flowers are utterly irresistible to bees and other insects and your plants will be absolutely buzzing from August to September. Garlic chives originally from China…
The origins of this pink hardneck garlic are from Kazakstan and it would have made its way East eventually ending up in the French village of Lautrec where it has been popular since the Middle Ages. Stories are told of a wandering salesman who was unable to pay for his meal at a local tavern; he settled his bill with a mysterious pink garlic. The surprised tavern owner decided to plant it and the pink garlic has been common to the area ever since.
We are currently enjoying one of those crisp November mornings, bright sunshine, fairly mild and no frost on the ground yet. This makes it an ideal last chance to get garlic in to the ground if you haven’t already done so. If you haven’t already bought your varieties then I would seriously recommend Carcassonne which…
Size isn’t everything they say but when it comes to garlic cloves I am generally of the opinion that bigger is always better. There is nothing more frustrating and lets face it, a little wiffy, than fiddling round with tiny cloves.
If you grow garlic you will notice that some varieties will try to flower. In most cases what eventually forms in garlic are not true flowers but little tiny garlic bulbils as garlic has to all intents and purposes lost the ability to sexually reproduce centuries if not millennium ago. There have been some…
For those of us hiding indoors this weekend as a large band of wet weather crosses the UK, next summer can seem like a lifetime away. However there are a few crops in the allotment which need to go in to the ground now for next year. Early cropping broad beans and sweet peas but also autumn sown garlic.
If you haven’t already got your garlic, then rose wight, from the famous Isle of Wight garlic farm stable is worth a second look. It really is an eye catcher and has a good flavour too.
The origins of bruschetta are ancient, dating back probably to Roman times if not before and was either a way to revitalise stale bread or in it’s most basic form, bread, fire toasted with olive oil, a method to test the quality of olive oil. In London it, along with sun-dried tomatoes became super fashionable in the late 1980’s and early 90’s soon after the River Cafe (a famous Italian restaurant in London) shot to fame.
A long time ago the British were highly sceptical of garlic and very few would eat it, let alone grow it and you could buy olive oil but only in pharmacies for the treatment of ear problems. Then along came the cookery writer Elizabeth David
I find having to peel tiny garlic bulbs intensely frustrating and because our Midlands climate is not idea growing conditions for garlic, mine have a tendency to be on the small side. Therefore am always on the look out for a garlic bulb that produces large cloves despite our sometimes gloomy English climate.