Gardening SIG: Garlic

From the III,3 Issue

Garlic, or Allium sativum, began its career at least 5,000 years ago in Asia. It was eaten by Egyptians, and praised by the Chinese and Greek. Today, it is grown pretty much across the globe. Its popularity is growing even today and it has become a staple in many cooking styles.

Garlic tastes best when grown in a warm, dry climate. It should be grown in a sunny, well drained spot. The cloves can be planted in the fall or early spring. Garlic likes fertilizer. Watch for the top growths to change color and start to bend - they’re ready to pull then.

There are three varieties of garlic grown commercially - Creole/American with a clear, white skin; Italian/Mexican with a pink sheath; and Tahiti bulb which can be up to 3” in diameter. Garlic is known to flavor many types of food - meat, fish, veggies, fondues, salads, etc. It has antiseptic properties and can be used for colds and even wounds. Many people take garlic tablets today to help the heart’s functioning.

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