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We've just harvested our first batch of garlic. Unfortunately it was slightly ahead of time as we got the dreaded 'rust'. However, some of it has developed fine and it looks like we got away with most of it with only a few that seem to have rotted the bulb.
We've now cleaned and trimmed it all and have it 'graded' and currently separated as per the image below:
We had planned on plaiting the garlic but in the end decided to trim them to remove any rust. We've had to break some of it into individual cloves as the middles were a bit slimey. So:
We do plan on preserving and cooking some of the garlic immediately so any advice or favourite recipes would be much appreciated, especially any advice on length of time to keep the following:
Thanks in advance
We've now cleaned and trimmed it all and have it 'graded' and currently separated as per the image below:
We had planned on plaiting the garlic but in the end decided to trim them to remove any rust. We've had to break some of it into individual cloves as the middles were a bit slimey. So:
- Were we right to trim the stems?
- Will these store ok in these trays if we put it all in the garage?
- How long will the garlic store like this?
- Will the individual cloves be ok or should we look at preserving them somehow?
We do plan on preserving and cooking some of the garlic immediately so any advice or favourite recipes would be much appreciated, especially any advice on length of time to keep the following:
- Garlic butter (freezer)
- Garlic oil (if butulism isn't an issue in the freezer)
- Garlic puree (freezer)
- Garlic in vinegar (freezer)
Thanks in advance
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