Quote:
Originally Posted by Noreaster
So, may I ask.....by curing, there is basically no improvement short term with regard to flavor ?
I just picked more today...thought I should wait to eat until all are cured, but apparently not ? This could be good news for meals this week, after 9 months of
waiting !!!!!!!
|
According to The Complete Book of Garlic, " the curing process actually begins in the ground, as growth slows and leaves wither. Harvest marks the second phase of the curing process. The object at this point is not only to dry the garlic but also foster a curing process that limits the risk of mold and other infections, conditions the bulb for lengthy storage and deepens the flavors that we enjoy. The process should be gradual but not so prolonged that the risk of disease is increased."
But I don't see a problem with eating some that is just picked while you are waiting for the rest to cure properly. Especially compared to what passes for garlic in the grocery store.
George
__________________
“Live as if you'll die tomorrow, but farm as if you'll live forever.”
Old Proverb
|