Early garlic anyone?

I liked this tip for using up your last tiny fiddly bulbs to create a crop of handy early garlic:

http://vegplotting.blogspot.co.uk/2013/02/preparing-for-green-garlic.html

Love, Annemieke Wigmore, Somerset UK: http://thoughtforfood-aw.blogspot.com

 

The small fiddly cloves tend to be sent back home to the kitchen to use in a garlic press, but I always seem to get bunches of garlic shoots sprouting where I've grown softneck garlic the previous year and let some of the tops wither away too much before lifting so they've got lost. I'll carefully sow my seeds around these and leave for early harvesting (as in post #1), using the stems ourselves and giving the leaves to our hens.

I'm always wary about composting waste from these just in case the reason it was remained insitu over winter was because it was infected with white rot causing the stem to wither away but leaving some infected cloves behind to sprout in the Spring.

 

Yes, we too have trouble with white rot, so never compost garlic or onion bits. Though thank god this year we seem to be ok.
I've also got a recipe for fermenting garlic in case you have more than you can eat before they sprout. Would you like that?
Annemieke, Somerset UK: http://thoughtforfood-aw.blogspot.com

 

What would you use fermented garlic for

 

Garlic Wine? I've never tried that one.

 

In salads, in soups - anything you fancy. The advantage of fermentation is not just that things keep, but the process of fermenting actually adds new nutrients. See www.treelight.com/health/nutrition/Fermentation.html and www.wildfermentation.com/ for instance. And it is a very simple process: no sterilizing required.
Annemieke Wigmore, Somerset UK: http://thoughtforfood-aw.blogspot.com.

 

That does not sound simple at all - unfortunately.

 

I tried the garlic beer from the Isle of Wight once - it was big time!!!!! Even the Dads at rugby wouldnt drink it!!!!