I'm a little bit later than usual in planting out garlic. This should be okay as I have a soft-necked variety this year, Ashmoor White. Unlike the hardier hard-necked varieties, which benefit from a period of cold and so are ideal for planting in November to over-winter, soft-necked varieties of garlic prefer a milder climates. They also keep longer.
I bought three bulbs of Ashmoor White which, when split into individual cloves, was more than enough for a twenty foot row.
We regularly use garlic in our cooking all year round so for us it is more or less a staple.
Oh, you are so fortunate to be able to grow and use garlic. DH doesn't like garlic, unless he doesn't know it is there, so I have to sneak garlic powder into stews and soups to enhance the flavour. It all started when we lived in Italy and a pesto sauce contained a rather large chunk of garlic which he bit into. Of course he doesn't realize that some commercial salad dressings that he liked years ago contain garlic. Even Worcestershire Sauce contains garlic, which is amusing as it bears the crest of the Royal Family, and I read that the Queen would not allow garlic in the palace kitchen!
ReplyDeleteWith a Chinese wife, garlic, ginger and chilli are the holy trinity in Chinese cooking.
DeleteSounds great to me!
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