General information and discussion about cultivating onions, garlic, shallots and leeks.
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July 9, 2008 | #16 |
Tomatovillian™
Join Date: Feb 2006
Location: Toledo, OH
Posts: 1,821
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Interesting comments. I will be curing most of the garlic, but this tiny one I'll experiment with to see what it tastes like fresh. I chopped up two small cloves and included it in the seasoning I just used on some boneless skinless chicken breast I'm cooking up now. It smells great, but mild which I don't mind. I can see from the comments curing improves the taste, so will look forward to that later.
Thanks for the replies...Jeff |
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