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  • From: "Jeanne Driese" <jeanne13 AT earthlink.net>
  • To: <homestead AT lists.ibiblio.org>
  • Subject: Re: [Homestead] Garlic
  • Date: Mon, 31 Mar 2008 12:28:16 -0400

Is it humid in TN???? That is like asking if the Pope is Catholic!
Now during the drought this past year, there was not much humidity to speak
of, it was hard to get used to the dryness too. Complaining about the
humidity is just part of life here but we usually have nice long spring and
fall seasons where the weather is near perfect! Even though I am not a
native like James, I love living here and am not planning on leaving, and my
ashes will be spread here, so I guess I am never leaving!
Jeanne
tnhillwoman
North East TN zone 6
----- Original Message -----
From: Gene GeRue
To: homestead AT lists.ibiblio.org
Sent: Monday, March 31, 2008 11:31 AM
Subject: [Homestead] Garlic



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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