Garlic is a herb that is grown around the world.
If you search the internet you will discover that there are thousands of recipes and that garlic is also used for many conditions related to the heart and blood system.
It is also claimed to prevent many cancers and ease cold and flu symptoms.
Garlic uses are many and varied.
It can be baked, boiled, sautéed and grilled.
It is high in vitamins A, B1, B2 and C and low in carbohydrates.
When young the leaves can also be cooked and eaten.
Have I convinced you to grow your own garlic yet?
It's very easy to grow and doesn't take up a lot of room.
I bought two bulbs of garlic from Boyanup seven years ago and now grow my own supply without ever having to go to the supermarket.
If you hurry you can still get some growing.
Most of my garlic crop has already been sown but if my stored garlic sprout, I plant them as well.
Separate the garlic into cloves before planting.
The tops should be just below the soil surface with the root end pointing down.
Garlic usually takes about eight months to produce a bulb.
Harvest when the tops begin to turn brown. Hang the whole plant in bunches and allow to dry undercover for two to three weeks.
The skins will then become papery and dry.
Good air circulation is essential.
There's nothing better than growing and eating your own food.
It tastes better and you know how it's been treated.
Roast garlic soup (for a wintery day - guaranteed to keep away colds and flu)
Slice off the top of five heads of garlic to expose some of the cloves. Place them on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes.
Sauté two sliced onions until golden.
Add two sprigs fresh thyme, two sprigs fresh oregano or sage, a sprig of fresh basil salt and pepper and sauté another minute.
Add one litre of stock and the flesh of the roasted garlic cloves. Simmer for 15 minutes.
Blend until smooth and add two cups of milk or milk alternative. Serve with plenty of fresh chopped parsley and chives. Squeeze with a wedge of lemon.
