By Kath Gannaway
GROWING your own garlic, or buying it at any of the local farmer’s markets or greengrocers is a great way to get this sweet, fresh vegetable with all the gastronomic, medicinal and even insect-repelling qualities it is famous for.
A member of the allium family that also includes leeks, shallots and onions, garlic is traditionally thought of as a Mediterranean ingredient, but can also be grown successfully in colder climates.
Growing your own
Garlic is easy to grow. Plant in the cool months of winter.
Break the large outer cloves from a bulb and plant flat end down, so that the pointed end is about an 2.5cm from the soil surface. Plant each clove about 10 centimetres apart.
Harvest garlic in summer when the tips of the leaves are dry and brown. Leave it in a sheltered spot for a day or so to allow the outer skin to dry, then brush off any dry soil and store.
Storing garlic
After harvesting, hang in a cool, dry place for three to four weeks before using. There is no need to refrigerate garlic, just store at room temperature in a dry place.
Deter garden pests
It is easy to make a potent natural garden spray by chopping two whole garlic bulbs, four hot chillies and four large onions and boiling in two litres of water for 15 minutes.
Cool and let stand overnight then strain the liquid into a container. Add two to three tablespoons of pure soap flakes and shake until dissolved.
Use as a concentrate of 10ml to one litre of water. Spray to deter garden pests.
To peel garlic
Separate cloves and squash with the flat blade of a large knife. The skin will then peel away easily.
Medicinal use
Got a cold? Try rubbing the soles of your feet with cut cloves of garlic, or suck a clove to cure a sore throat.
Cold’s gone, but often so are your friends, so chewing fresh parsley or mint will help eliminate traces of the garlic from the breath.
