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  • From: Gene GeRue <genegerue AT ruralize.com>
  • To: homestead AT lists.ibiblio.org
  • Subject: [Homestead] Garlic
  • Date: Mon, 31 Mar 2008 08:31:51 -0700


On Mar 31, 2008, at 8:07 AM, paxamicus AT earthlink.net wrote:

Is it dry where you are, Jeanne? It's so humid here my garlic gets
moldy,

Keep garlic in a cold place, ideally not much over freezing, with some air movement. If keeping in a cellar, have intake and outlet air openings. Mold would indicate temperature too high. Braids are cute but add nothing to garlic use except atmosphere and handiness in the kitchen, the worst place for preservation.

Is your house humid during winter weather?

and I usually use it pretty quick, my kid eats salsa like
ketchup. I'd love to be able to keep a braid or two or three handy.

A good way to keep garlic for you would be to make up lots of salsa and freeze or can it. We do that with basil pesto and lots of garlic gets preserved that way.

My family will never be attacked by vampires.

Bad blood?

And we can only kiss each
other so it all works out. ; )

Garlic breath is exaggerated. We eat about a bulb a day and no one has ever mentioned garlic breath to us. Beer breath, yes, on me. Chris dislikes beer, drinks wine, but she loves my beer mouth. Is that true love, or what?

That said, if one were to eat intact raw garlic cloves, the odor would be more noticeable until teeth and gums were washed.

Crushing or cooking releases some of the allicin, the chemical that imparts the odor and pharmacological properties. For maximal health benefits, add garlic to cooked dishes at the very end of the cooking. Cook only enough so you like the flavor.




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