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[Gene GeRue <genegerue AT ruralize.com>]

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.