I always use fresh garlic bulbs. I got some yesterday, I'm making stir fry
today, I started peeling off the outer layers of the "skin", popped off a
few cloves and, dang, there's a green stem in there! How in the heck can
you get a decent head of garlic without the green sprouts? I try to get
tight bulbs with a smoothly knit skin and it seems like more often than not,
I still end up with an old head of ready-to-sprout garlic.

Anyone have some good selecting advice?

kili
--
http://www.caringbridge.org/visit/kilikini

kilikini wrote:
> I always use fresh garlic bulbs. I got some yesterday, I'm making
> stir fry today, I started peeling off the outer layers of the "skin",
> popped off a few cloves and, dang, there's a green stem in there!
> How in the heck can you get a decent head of garlic without the green
> sprouts? I try to get tight bulbs with a smoothly knit skin and it
> seems like more often than not, I still end up with an old head of
> ready-to-sprout garlic.
>
> Anyone have some good selecting advice?
>
> kili

Unless you grow your own garlic there's really no way to guard against
getting the old stuff. Just cut the green stem out; it's harmless. You
*can* take that bulb and plant it

Jill

Hello, jmcquown!
You wrote on Sun, 17 Dec 2006 11:39:28 -0600:

j> kilikini wrote:
??>> I always use fresh garlic bulbs. I got some yesterday,
??>> I'm making stir fry today, I started peeling off the outer
??>> layers of the "skin", popped off a few cloves and, dang,
??>> there's a green stem in there! How in the heck can you get
??>> a decent head of garlic without the green sprouts? I try
??>> to get tight bulbs with a smoothly knit skin and it seems
??>> like more often than not, I still end up with an old head
??>> of ready-to-sprout garlic.
??>>
??>> Anyone have some good selecting advice?
??>>
??>> kili

j> Unless you grow your own garlic there's really no way to
j> guard against getting the old stuff. Just cut the green
j> stem out; it's harmless. You *can* take that bulb and plant
j> it

I agree; I usually cut off any sprouts but, unlike potato
sprouts, they are not poisonous. I must admit that the
appearance of sprouts indicates to me that I have kept the bulb
too long and I usually buy more.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

On Sun, 17 Dec 2006 12:22:24 -0500, "kilikini"
> wrote:

>I always use fresh garlic bulbs. I got some yesterday, I'm making stir fry
>today, I started peeling off the outer layers of the "skin", popped off a
>few cloves and, dang, there's a green stem in there! How in the heck can
>you get a decent head of garlic without the green sprouts? I try to get
>tight bulbs with a smoothly knit skin and it seems like more often than not,
>I still end up with an old head of ready-to-sprout garlic.
>
>Anyone have some good selecting advice?
>
I wish I knew. Sprouted garlic is becoming the bane of my existence
too. I suspect that grocery middlemen have become lax about storing
garlic away from light.

--
See return address to reply by email

On 2006-12-17, kilikini > wrote:

> Anyone have some good selecting advice?

It is frustrating, isn't it. I live only an hour drive from the
garlic capital of the universe and I still run into old garlic more
often than not. I have to believe bulb garlic is at the bottom of
garlic priority, based on my experience. I figure the fresh stuff
goes for value added products that can't wait. I'm fortunate in that
I have a nearby Mexican fruit stand that buys fresh peeled cloves in
bulk, like most restaurants, and packages them for resell. OTOH, the
bulb garlic they sell is typically old and sprouted.

nb

<sf> wrote in message ...
> On Sun, 17 Dec 2006 12:22:24 -0500, "kilikini"
> > wrote:
>
> >I always use fresh garlic bulbs. I got some yesterday, I'm making stir
fry
> >today, I started peeling off the outer layers of the "skin", popped off a
> >few cloves and, dang, there's a green stem in there! How in the heck can
> >you get a decent head of garlic without the green sprouts? I try to get
> >tight bulbs with a smoothly knit skin and it seems like more often than
not,
> >I still end up with an old head of ready-to-sprout garlic.
> >
> >Anyone have some good selecting advice?
> >
> I wish I knew. Sprouted garlic is becoming the bane of my existence
> too. I suspect that grocery middlemen have become lax about storing
> garlic away from light.
>

I would suspect you're right. It doesn't matter what store I'm in, I always
get sprouting garlic. Oh, and hey, it's not like it sits around and gets
old in this house!

kili
--
http://www.caringbridge.org/visit/kilikini

"jmcquown" > wrote in message
...
> kilikini wrote:
> > I always use fresh garlic bulbs. I got some yesterday, I'm making
> > stir fry today, I started peeling off the outer layers of the "skin",
> > popped off a few cloves and, dang, there's a green stem in there!
> > How in the heck can you get a decent head of garlic without the green
> > sprouts? I try to get tight bulbs with a smoothly knit skin and it
> > seems like more often than not, I still end up with an old head of
> > ready-to-sprout garlic.
> >
> > Anyone have some good selecting advice?
> >
> > kili
>
> Unless you grow your own garlic there's really no way to guard against
> getting the old stuff. Just cut the green stem out; it's harmless. You
> *can* take that bulb and plant it
>
> Jill
>

Yeah, but I'd rather eat it. LOL. I don't have much room to plant things
in my tiny area. I just want to buy fresh garlic, not something that's been
hanging around for a spell. What gives?

kili
--
http://www.caringbridge.org/visit/kilikini

"kilikini" > wrote

> Yeah, but I'd rather eat it. LOL. I don't have much room to plant things
> in my tiny area. I just want to buy fresh garlic, not something that's
> been
> hanging around for a spell. What gives?

Garlic does having growing seasons, I think it's fresher
some times of the year than others. Harvested and stored.

nancy

"notbob" > wrote in message
...
> On 2006-12-17, kilikini > wrote:
>
> > Anyone have some good selecting advice?
>
> It is frustrating, isn't it. I live only an hour drive from the
> garlic capital of the universe and I still run into old garlic more
> often than not. I have to believe bulb garlic is at the bottom of
> garlic priority, based on my experience. I figure the fresh stuff
> goes for value added products that can't wait. I'm fortunate in that
> I have a nearby Mexican fruit stand that buys fresh peeled cloves in
> bulk, like most restaurants, and packages them for resell. OTOH, the
> bulb garlic they sell is typically old and sprouted.
>
> nb

Okay, your thoughts gave me some thoughts. Is it because no one wants to
chop up garlic anymore and they all want it in the jar that old garlic is
the case?

Sad story, but it may be true.

kili
--
http://www.caringbridge.org/visit/kilikini

On Sun, 17 Dec 2006 13:45:04 -0500, "kilikini"
> wrote:

><sf> wrote in message ...
>> >
>> I wish I knew. Sprouted garlic is becoming the bane of my existence
>> too. I suspect that grocery middlemen have become lax about storing
>> garlic away from light.
>>
>
>I would suspect you're right. It doesn't matter what store I'm in, I always
>get sprouting garlic. Oh, and hey, it's not like it sits around and gets
>old in this house!
>
I know. My experience is similar: I buy the head of garlic, use it
when I get home.... and it's sprouting already! Blah. nb had a good
idea though. My local green grocer also sells freshly peeled garlic
in bags, which I buy more and more often these days due to the issue
of sprouting . Can you find those bags of peeled garlic in your area?

To my utter amazement, it looks like garlic is one more thing we need
to be diligent about buying American.
http://www.vdare.com/guzzardi/050311_vfl.htm


--
See return address to reply by email

sf wrote:
> On Sun, 17 Dec 2006 13:45:04 -0500, "kilikini"
> > wrote:
>
> ><sf> wrote in message ...
> >> >
> >> I wish I knew. Sprouted garlic is becoming the bane of my existence
> >> too. I suspect that grocery middlemen have become lax about storing
> >> garlic away from light.

There is an extrmely simple solution to this problem...

On 17 Dec 2006 11:19:23 -0800, "kuvasz guy" > wrote:

>
>sf wrote:
>> On Sun, 17 Dec 2006 13:45:04 -0500, "kilikini"
>> > wrote:
>>
>> ><sf> wrote in message ...
>> >> >
>> >> I wish I knew. Sprouted garlic is becoming the bane of my existence
>> >> too. I suspect that grocery middlemen have become lax about storing
>> >> garlic away from light.
>
>There is an extrmely simple solution to this problem...

buy granulated?

--
See return address to reply by email

"Nancy Young" > wrote in message
. ..
>
> "kilikini" > wrote
>
> > Yeah, but I'd rather eat it. LOL. I don't have much room to plant
things
> > in my tiny area. I just want to buy fresh garlic, not something that's
> > been
> > hanging around for a spell. What gives?
>
> Garlic does having growing seasons, I think it's fresher
> some times of the year than others. Harvested and stored.
>
> nancy
>
>

Good point and one I hadn't thought of.

kili

On Sun, 17 Dec 2006 11:23:29 -0800, sf wrote:

>On 17 Dec 2006 11:19:23 -0800, "kuvasz guy" > wrote:
>
>>
>>sf wrote:
>>> On Sun, 17 Dec 2006 13:45:04 -0500, "kilikini"
>>> > wrote:
>>>
>>> ><sf> wrote in message ...
>>> >> >
>>> >> I wish I knew. Sprouted garlic is becoming the bane of my existence
>>> >> too. I suspect that grocery middlemen have become lax about storing
>>> >> garlic away from light.
>>
>>There is an extrmely simple solution to this problem...
>
>buy granulated?

Grow your own.

TammyM

kilikini wrote:
> "notbob" > wrote in message
> ...
> > On 2006-12-17, kilikini > wrote:
> >
> > > Anyone have some good selecting advice?
> >
> > It is frustrating, isn't it. I live only an hour drive from the
> > garlic capital of the universe and I still run into old garlic more
> > often than not. I have to believe bulb garlic is at the bottom of
> > garlic priority, based on my experience. I figure the fresh stuff
> > goes for value added products that can't wait. I'm fortunate in that
> > I have a nearby Mexican fruit stand that buys fresh peeled cloves in
> > bulk, like most restaurants, and packages them for resell. OTOH, the
> > bulb garlic they sell is typically old and sprouted.
> >
> > nb
>
> Okay, your thoughts gave me some thoughts. Is it because no one wants to
> chop up garlic anymore and they all want it in the jar that old garlic is
> the case?
>
> Sad story, but it may be true.
>
> kili
> --
> http://www.caringbridge.org/visit/kilikini

I wonder if this is a locale problem? I have bought 3 cloves (one at a
time in 2 different stores) in the last 2 weeks and they've all been
fine.

John Kane, Kingston ON Canada

"kilikini" > wrote in message
...
>I always use fresh garlic bulbs. I got some yesterday, I'm making stir fry
> today, I started peeling off the outer layers of the "skin", popped off a
> few cloves and, dang, there's a green stem in there! How in the heck can
> you get a decent head of garlic without the green sprouts? I try to get
> tight bulbs with a smoothly knit skin and it seems like more often than
> not,
> I still end up with an old head of ready-to-sprout garlic.
>
> Anyone have some good selecting advice?
>
> kili


The weather's been rather strange in many parts of the country. Not cold
enough to convince many plants that it's actually winter. The garlic I
planted in October is starting to sprout, so I expect the commercial growers
are also having issues. You may have to put up with a few sprouts for quite
some time.

On Sun, 17 Dec 2006 19:56:36 GMT, (TammyM) wrote:

>On Sun, 17 Dec 2006 11:23:29 -0800, sf wrote:
>
>>On 17 Dec 2006 11:19:23 -0800, "kuvasz guy" > wrote:
>>
>>>
>>>sf wrote:
>>>> On Sun, 17 Dec 2006 13:45:04 -0500, "kilikini"
>>>> > wrote:
>>>>
>>>> ><sf> wrote in message ...
>>>> >> >
>>>> >> I wish I knew. Sprouted garlic is becoming the bane of my existence
>>>> >> too. I suspect that grocery middlemen have become lax about storing
>>>> >> garlic away from light.
>>>
>>>There is an extrmely simple solution to this problem...
>>
>>buy granulated?
>
>Grow your own.
>
She said she can't. I certainly can't, I've tried and failed.


--
See return address to reply by email

"John Kane" > wrote in message
ups.com...
>
> kilikini wrote:
> > "notbob" > wrote in message
> > ...
> > > On 2006-12-17, kilikini > wrote:
> > >
> > > > Anyone have some good selecting advice?
> > >
> > > It is frustrating, isn't it. I live only an hour drive from the
> > > garlic capital of the universe and I still run into old garlic more
> > > often than not. I have to believe bulb garlic is at the bottom of
> > > garlic priority, based on my experience. I figure the fresh stuff
> > > goes for value added products that can't wait. I'm fortunate in that
> > > I have a nearby Mexican fruit stand that buys fresh peeled cloves in
> > > bulk, like most restaurants, and packages them for resell. OTOH, the
> > > bulb garlic they sell is typically old and sprouted.
> > >
> > > nb
> >
> > Okay, your thoughts gave me some thoughts. Is it because no one wants
to
> > chop up garlic anymore and they all want it in the jar that old garlic
is
> > the case?
> >
> > Sad story, but it may be true.
> >
> > kili
>
> I wonder if this is a locale problem? I have bought 3 cloves (one at a
> time in 2 different stores) in the last 2 weeks and they've all been
> fine.
>
> John Kane, Kingston ON Canada
>

It could be, I don't know. I'm just tired of getting sprouting garlic. I
still use it because, basically, it seems I have no choice. IMO, it's still
better than powdered or jarred.

kili

<sf> wrote in message ...
> On Sun, 17 Dec 2006 19:56:36 GMT, (TammyM) wrote:
>
> >On Sun, 17 Dec 2006 11:23:29 -0800, sf wrote:
> >
> >>On 17 Dec 2006 11:19:23 -0800, "kuvasz guy" > wrote:
> >>
> >>>
> >>>sf wrote:
> >>>> On Sun, 17 Dec 2006 13:45:04 -0500, "kilikini"
> >>>> > wrote:
> >>>>
> >>>> ><sf> wrote in message
...
> >>>> >> >
> >>>> >> I wish I knew. Sprouted garlic is becoming the bane of my
existence
> >>>> >> too. I suspect that grocery middlemen have become lax about
storing
> >>>> >> garlic away from light.
> >>>
> >>>There is an extrmely simple solution to this problem...
> >>
> >>buy granulated?
> >
> >Grow your own.
> >
> She said she can't. I certainly can't, I've tried and failed.
>

I just don't have the space. I could grow it in a container, but in this
hot Florida sun, I'd have to water it twice a day and my gosh, give me
credit if I could even lift a hose right now. No, thanks, I'll continue to
buy it, I'm just disappointed in the quality and was wondering if it was
just here or if it was a nationwide thing.

kili
--
http://www.caringbridge.org/visit/kilikini

<sf> wrote in message ...
> On Sun, 17 Dec 2006 19:56:36 GMT, (TammyM) wrote:
>
>>On Sun, 17 Dec 2006 11:23:29 -0800, sf wrote:
>>
>>>On 17 Dec 2006 11:19:23 -0800, "kuvasz guy" > wrote:
>>>
>>>>
>>>>sf wrote:
>>>>> On Sun, 17 Dec 2006 13:45:04 -0500, "kilikini"
>>>>> > wrote:
>>>>>
>>>>> ><sf> wrote in message
>>>>> .. .
>>>>> >> >
>>>>> >> I wish I knew. Sprouted garlic is becoming the bane of my
>>>>> >> existence
>>>>> >> too. I suspect that grocery middlemen have become lax about
>>>>> >> storing
>>>>> >> garlic away from light.
>>>>
>>>>There is an extrmely simple solution to this problem...
>>>
>>>buy granulated?
>>
>>Grow your own.
>>
> She said she can't. I certainly can't, I've tried and failed.

What planting zone are you in, and what time of year have you tried planting
it? AND, did you try to plant the store-bought stuff, or did you buy bulbs
from a nursery?

"JoeSpareBedroom" > wrote in message
...
> "kilikini" > wrote in message
> ...
> >I always use fresh garlic bulbs. I got some yesterday, I'm making stir
fry
> > today, I started peeling off the outer layers of the "skin", popped off
a
> > few cloves and, dang, there's a green stem in there! How in the heck
can
> > you get a decent head of garlic without the green sprouts? I try to get
> > tight bulbs with a smoothly knit skin and it seems like more often than
> > not,
> > I still end up with an old head of ready-to-sprout garlic.
> >
> > Anyone have some good selecting advice?
> >
> > kili
>
>
> The weather's been rather strange in many parts of the country. Not cold
> enough to convince many plants that it's actually winter. The garlic I
> planted in October is starting to sprout, so I expect the commercial
growers
> are also having issues. You may have to put up with a few sprouts for
quite
> some time.
>
>

That seems like one of the best answers yet. Thanks, Joe.

kili
--
http://www.caringbridge.org/visit/kilikini

"kilikini" > wrote in message
...
> "JoeSpareBedroom" > wrote in message
> ...
>> "kilikini" > wrote in message
>> ...
>> >I always use fresh garlic bulbs. I got some yesterday, I'm making stir
> fry
>> > today, I started peeling off the outer layers of the "skin", popped off
> a
>> > few cloves and, dang, there's a green stem in there! How in the heck
> can
>> > you get a decent head of garlic without the green sprouts? I try to
>> > get
>> > tight bulbs with a smoothly knit skin and it seems like more often than
>> > not,
>> > I still end up with an old head of ready-to-sprout garlic.
>> >
>> > Anyone have some good selecting advice?
>> >
>> > kili
>>
>>
>> The weather's been rather strange in many parts of the country. Not cold
>> enough to convince many plants that it's actually winter. The garlic I
>> planted in October is starting to sprout, so I expect the commercial
> growers
>> are also having issues. You may have to put up with a few sprouts for
> quite
>> some time.
>>
>>
>
> That seems like one of the best answers yet. Thanks, Joe.
>
> kili

It *is* one of the best answers. You obviously appreciate quality! Around
here (upstate NY), we've only had about 5 days below freezing. The rest have
been like late April - temps in the high 30s to low 50s. Lots of plants have
swelling buds, and flowering bulbs are sending up exploratory sprouts. This
is not good. Could spell disaster for the apple growers if it doesn't get
cold enough to put the trees back to sleep.

On Sun, 17 Dec 2006 20:10:42 GMT, "JoeSpareBedroom"
> wrote:

>What planting zone are you in, and what time of year have you tried planting
>it? AND, did you try to plant the store-bought stuff, or did you buy bulbs
>from a nursery?

It's too cold where I'm at Joe and I've never made a real attempt at
growing garlic other than planting the sprouted cloves. They grow
leaves, but the bulb didn't develop. My idea of gardening is to pay a
gardener to cut the grass and plant some flowers when the mood hits.

--
See return address to reply by email

<sf> wrote in message news
> On Sun, 17 Dec 2006 20:10:42 GMT, "JoeSpareBedroom"
> > wrote:
>
>>What planting zone are you in, and what time of year have you tried
>>planting
>>it? AND, did you try to plant the store-bought stuff, or did you buy bulbs
>>from a nursery?
>
> It's too cold where I'm at Joe and I've never made a real attempt at
> growing garlic other than planting the sprouted cloves. They grow
> leaves, but the bulb didn't develop. My idea of gardening is to pay a
> gardener to cut the grass and plant some flowers when the mood hits.

That's watching, not gardening! :-)

If you ever try again, call local (real) garden centers and buy the garlic
from them. The more knowledgeable places will carry garlic varieties known
to do well in your climate. Not that garlic's that fussy, but every
advantage helps.

kilikini wrote:
> <sf> wrote in message
> ...
>> On Sun, 17 Dec 2006 19:56:36 GMT, (TammyM) wrote:
>>
>>> On Sun, 17 Dec 2006 11:23:29 -0800, sf wrote:
>>>
>>>> On 17 Dec 2006 11:19:23 -0800, "kuvasz guy" >
>>>> wrote:
>>>>
>>>>>
>>>>> sf wrote:
>>>>>> On Sun, 17 Dec 2006 13:45:04 -0500, "kilikini"
>>>>>> > wrote:
>>>>>>
>>>>>>> <sf> wrote in message
> ...
>>>>>>>>>
>>>>>>>> I wish I knew. Sprouted garlic is becoming the bane of my
>>>>>>>> existence too. I suspect that grocery middlemen have become
>>>>>>>> lax about storing garlic away from light.
>>>>>
>>>>> There is an extrmely simple solution to this problem...
>>>>
>>>> buy granulated?
>>>
>>> Grow your own.
>>>
>> She said she can't. I certainly can't, I've tried and failed.
>>
>
> I just don't have the space. I could grow it in a container, but in
> this hot Florida sun, I'd have to water it twice a day and my gosh,
> give me credit if I could even lift a hose right now. No, thanks,
> I'll continue to buy it, I'm just disappointed in the quality and was
> wondering if it was just here or if it was a nationwide thing.
>
> kili

It's everywhere, toots. And while I've considered container gardening, even
if I had your perseverance it would probably die. I'm just not a gardener.
I have no actual interest in gardening. It's amazing to me that the three
houseplants I have are still alive. Fruits & vegetables, nope, don't think
so!

Jill

"Steve Wertz" > wrote in message
...
> On Sun, 17 Dec 2006 12:22:24 -0500, kilikini wrote:
>
>> I always use fresh garlic bulbs. I got some yesterday, I'm making stir
>> fry
>> today, I started peeling off the outer layers of the "skin", popped off a
>> few cloves and, dang, there's a green stem in there! How in the heck can
>> you get a decent head of garlic without the green sprouts? I try to get
>> tight bulbs with a smoothly knit skin and it seems like more often than
>> not,
>> I still end up with an old head of ready-to-sprout garlic.
>>
>> Anyone have some good selecting advice?
>
> Yeah - don't worry about it. Some people say that part is
> bitter, but I think they're just passing on what they've heard
> from other people.
>
> I've tasted it right next to the clove it came from at least 20
> times and it's certainly milder, but not bitter. At least to my
> taste buds.
>
> -sw

True. If you're successfully growing garlic, you can use the green shoots as
a milder version of the garlic itself, sort of like chives.

John Kane wrote:

> I wonder if this is a locale problem? I have bought 3 cloves (one at a
> time in 2 different stores) in the last 2 weeks and they've all been
> fine.
>
> John Kane, Kingston ON Canada
>
I think you mean knobs of garlic, right? The cloves are the individual
parts of the whole knob.

On 2006-12-17, Steve Wertz > wrote:
> lid in. It *used* to be the Garlic Capital of The World -

It still is. Capitals have never been determined by quantity alone.
When was the last time you saw garlic ice cream served up at the China
Garlic Festival on the 5o'clock news?

nb

In article >, "James
Silverton" <not.jim.silverton.at.comcast.not> says...
> Hello, jmcquown!
> You wrote on Sun, 17 Dec 2006 11:39:28 -0600:
>
> j> kilikini wrote:
> ??>> I always use fresh garlic bulbs. I got some yesterday,
> ??>> I'm making stir fry today, I started peeling off the outer
> ??>> layers of the "skin", popped off a few cloves and, dang,
> ??>> there's a green stem in there! How in the heck can you get
> ??>> a decent head of garlic without the green sprouts? I try
> ??>> to get tight bulbs with a smoothly knit skin and it seems
> ??>> like more often than not, I still end up with an old head
> ??>> of ready-to-sprout garlic.
> ??>>
> ??>> Anyone have some good selecting advice?
> ??>>
> ??>> kili
>
> j> Unless you grow your own garlic there's really no way to
> j> guard against getting the old stuff. Just cut the green
> j> stem out; it's harmless. You *can* take that bulb and plant
> j> it
>
> I agree; I usually cut off any sprouts but, unlike potato
> sprouts, they are not poisonous. I must admit that the
> appearance of sprouts indicates to me that I have kept the bulb
> too long and I usually buy more.
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations:
> not.jim.silverton.at.comcast.not
>
>


Supermarkets are notorious for keeping garlic past its prime. For
example I bought two bulbs two days ago. They're already sprouting.

"T" > wrote in message
. ..


>
> Supermarkets are notorious for keeping garlic past its prime. For
> example I bought two bulbs two days ago. They're already sprouting.
>


Where was the garlic grown? What part of the country?

In article >,
says...
> "T" > wrote in message
> . ..
>
>
> >
> > Supermarkets are notorious for keeping garlic past its prime. For
> > example I bought two bulbs two days ago. They're already sprouting.
> >
>
>
> Where was the garlic grown? What part of the country?
>
>
>

Couldn't tell you as that information is not posted.

On Sun, 17 Dec 2006 16:30:57 -0500, Goomba38 >
wrote:

>John Kane wrote:
>
>> I wonder if this is a locale problem? I have bought 3 cloves (one at a
>> time in 2 different stores) in the last 2 weeks and they've all been
>> fine.
>>
>> John Kane, Kingston ON Canada
>>
>I think you mean knobs of garlic, right?

AKA: a bulb or head of garlic

>The cloves are the individual
>parts of the whole knob.

--
See return address to reply by email

In article >,
"kilikini" > wrote:

> I always use fresh garlic bulbs. I got some yesterday, I'm making stir fry
> today, I started peeling off the outer layers of the "skin", popped off a
> few cloves and, dang, there's a green stem in there! How in the heck can
> you get a decent head of garlic without the green sprouts? I try to get
> tight bulbs with a smoothly knit skin and it seems like more often than not,
> I still end up with an old head of ready-to-sprout garlic.
>
> Anyone have some good selecting advice?
>
> kili
> --
> http://www.caringbridge.org/visit/kilikini

I get the best looking ones I can and don't worry about sprouts. They
taste fine as long as they are not visible initially. But, it's a
problem that is very, very rare for me.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

notbob wrote:

> On 2006-12-17, Steve Wertz > wrote:
> > lid in. It *used* to be the Garlic Capital of The World -
>
> It still is. Capitals have never been determined by quantity alone.
> When was the last time you saw garlic ice cream served up at the China
> Garlic Festival on the 5o'clock news?


Interestingly, I'm seeing garlic imported from China around...picked up
three big knobs of it at my local store for 98 cents. The knobs came in a
net bag thingie and the reverse side of the label is written in Russian...

It's decent quality. I guess garlic will be another of those cheap import
items from China...

--
Best
Greg

"T" > wrote in message
. ..
> In article >,
> says...
>> "T" > wrote in message
>> . ..
>>
>>
>> >
>> > Supermarkets are notorious for keeping garlic past its prime. For
>> > example I bought two bulbs two days ago. They're already sprouting.
>> >
>>
>>
>> Where was the garlic grown? What part of the country?
>>
>>
>>
>
> Couldn't tell you as that information is not posted.

You said "not posted", which means you're focused on the garlic *other*
people are buying. But earlier, you said "For example I bought...." I want
to know about the garlic YOU bought, not what other people bought. Where was
YOUR garlic grown? What part of the country?

"kilikini" > wrote in
:

> I always use fresh garlic bulbs. I got some yesterday, I'm making
> stir fry today, I started peeling off the outer layers of the "skin",
> popped off a few cloves and, dang, there's a green stem in there! How
> in the heck can you get a decent head of garlic without the green
> sprouts? I try to get tight bulbs with a smoothly knit skin and it
> seems like more often than not, I still end up with an old head of
> ready-to-sprout garlic.
>
> Anyone have some good selecting advice?
>


If your garlic is sprouting too early all the time, Kili, why not roast
them all up when you first get them? That way you can keep it all in the
fridge for weeks at a time and use on demand. Or alternatively, squeeze
them all out into a jar and top with olive oil and it'll keep in the fridge
for months..... not that you seem to keep it for that long anyway!! :-)

But as for selecting the fresh stuff...... it's hit and miss.

--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

"PeterL" > wrote in message
...
> "kilikini" > wrote in
> :
>
>
> If your garlic is sprouting too early all the time, Kili, why not roast
> them all up when you first get them? That way you can keep it all in the
> fridge for weeks at a time and use on demand. Or alternatively, squeeze
> them all out into a jar and top with olive oil and it'll keep in the
fridge
> for months..... not that you seem to keep it for that long anyway!! :-)
>
> But as for selecting the fresh stuff...... it's hit and miss.
>

At least it's not just me. I guess I'll keep using whatever I get (I
usually just buy the loose bulk bulbs) and hope for the best.

kili
--
http://www.caringbridge.org/visit/kilikini

"kilikini" > wrote in news:45868d79$0$16964
:

> "PeterL" > wrote in message
> ...
>> "kilikini" > wrote in
>> :
>>
>>
>> If your garlic is sprouting too early all the time, Kili, why not
roast
>> them all up when you first get them? That way you can keep it all in
the
>> fridge for weeks at a time and use on demand. Or alternatively,
squeeze
>> them all out into a jar and top with olive oil and it'll keep in the
> fridge
>> for months..... not that you seem to keep it for that long anyway!!
:-)
>>
>> But as for selecting the fresh stuff...... it's hit and miss.
>>
>
> At least it's not just me. I guess I'll keep using whatever I get (I
> usually just buy the loose bulk bulbs) and hope for the best.
>


I get 5 heads/bulbs for a buck, done up in a stocking. Usually imported
from China or some such, and they seem to keep for quite a while and
don't sprout.... they just go yukky and 'die'!!

Must be all the chemicas they spray on them during importation.


French Garlic is the *best*!!!!


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

JoeSpareBedroom wrote:
> "kilikini" > wrote in message
> ...
>> I always use fresh garlic bulbs. I got some yesterday, I'm making stir fry
>> today, I started peeling off the outer layers of the "skin", popped off a
>> few cloves and, dang, there's a green stem in there! How in the heck can
>> you get a decent head of garlic without the green sprouts? I try to get
>> tight bulbs with a smoothly knit skin and it seems like more often than
>> not,
>> I still end up with an old head of ready-to-sprout garlic.
>>
>> Anyone have some good selecting advice?
>>
>> kili
>
>
> The weather's been rather strange in many parts of the country. Not cold
> enough to convince many plants that it's actually winter. The garlic I
> planted in October is starting to sprout, so I expect the commercial growers
> are also having issues. You may have to put up with a few sprouts for quite
> some time.
>
>

For sure, my neighbor has 3 red maples in their front yard and had them
cut back 2 weeks ago. I went out the other morning (no coat needed) and
when I looked over it looked like there was ice sparkling and covering
the limbs. After a closer look I could see the sap was running like mad
and the breeze was breaking it up and making it shimmer.

"George" > wrote in message
...
> JoeSpareBedroom wrote:
>> "kilikini" > wrote in message
>> ...
>>> I always use fresh garlic bulbs. I got some yesterday, I'm making stir
>>> fry
>>> today, I started peeling off the outer layers of the "skin", popped off
>>> a
>>> few cloves and, dang, there's a green stem in there! How in the heck
>>> can
>>> you get a decent head of garlic without the green sprouts? I try to get
>>> tight bulbs with a smoothly knit skin and it seems like more often than
>>> not,
>>> I still end up with an old head of ready-to-sprout garlic.
>>>
>>> Anyone have some good selecting advice?
>>>
>>> kili
>>
>>
>> The weather's been rather strange in many parts of the country. Not cold
>> enough to convince many plants that it's actually winter. The garlic I
>> planted in October is starting to sprout, so I expect the commercial
>> growers are also having issues. You may have to put up with a few sprouts
>> for quite some time.
>
> For sure, my neighbor has 3 red maples in their front yard and had them
> cut back 2 weeks ago. I went out the other morning (no coat needed) and
> when I looked over it looked like there was ice sparkling and covering the
> limbs. After a closer look I could see the sap was running like mad and
> the breeze was breaking it up and making it shimmer.

What part of the country?