Guest guest Posted January 28, 2006 Report Share Posted January 28, 2006 Hi Linda. I am curious as well. I usually have enough on hand that I'll just toss them but I have used them (sprout and all) in the past. Here is one response (but I'm sure there might be varying opinions from all of us - I like the black bitter garlic bits that Marvin mentioned at the end.)... *Is it necessary to remove the green center of sprouting garlic? --Becky, Waycross, Ga.* *Marvin:* When possible, using fresh garlic is preferable to using old and sprouting garlic. As a general rule, the younger the cloves, the milder the taste. More mature garlic is stronger, but as soon as it begins to sprout, it loses the typical, powerful garlic flavor. When using sprouted garlic, however, we recommend removing the sprout, especially if it's turning yellow or green, as it will be unpleasantly bitter when cooked. This is especially important when using the sprouted garlic in a dish that will be stored for several days, since the bitter taste develops over time. If the dish will be consumed immediately, however, you may choose not to remove the sprout, especially if it's small. Finally, regardless of whether the garlic is young or old, be careful not to let the cloves burn when cooking since this will always impart a bitter taste to the finished dish! http://www.turnersouth.com/network/shows/home-plate/ask-marvin/article/0,,4791,0\ 0.html On 1/28/06, linda <> wrote: > > I had always been told that with fresh garlic if you have the little > green thingie growing out of the middle that you need to take that out as it > is bitter. So I have always done that. However, had someone else just tell > me that it isn't true and they cut it all up and put the entire thing in > green and all. Right now every single garlic bulb I have bought has the > green thing growing out of it. So, do I take it out or not? > linda > > " Whatever you do will be insignificant and it is very important that you > do it. " > Mohandas Gandhi > > linda's Growing Stitchery Projects: womyn47 > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2006 Report Share Posted January 28, 2006 Thanks Shawn. Old garlic...maybe this is just the season when all garlic is old then, because no matter where I buy it is has the green thingie coming out of it and I only buy one at a time so that I can avoid old garlic. The sprout is always green. I have also noticed too that the cloves are kind of soft and rubbery, but again I guess it must be out of season since I do just buy them one at a time at this point. The article is what I have always been told. Maybe I should do a taste test? Reek! If these are sprouting what would happen if we potted them? linda subprong Hi Linda. I am curious as well. I usually have enough on hand that I'll just toss them but I have used them (sprout and all) in the past. Here is one response (but I'm sure there might be varying opinions from all of us - I like the black bitter garlic bits that Marvin mentioned at the end.)... *Is it necessary to remove the green center of sprouting garlic? --Becky, Waycross, Ga.* *Marvin:* When possible, using fresh garlic is preferable to using old and sprouting garlic. As a general rule, the younger the cloves, the milder the taste. More mature garlic is stronger, but as soon as it begins to sprout, it loses the typical, powerful garlic flavor. When using sprouted garlic, however, we recommend removing the sprout, especially if it's turning yellow or green, as it will be unpleasantly bitter when cooked. This is especially important when using the sprouted garlic in a dish that will be stored for several days, since the bitter taste develops over time. If the dish will be consumed immediately, however, you may choose not to remove the sprout, especially if it's small. Finally, regardless of whether the garlic is young or old, be careful not to let the cloves burn when cooking since this will always impart a bitter taste to the finished dish! http://www.turnersouth.com/network/shows/home-plate/ask-marvin/article/0,,4791,0\ 0.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2006 Report Share Posted January 28, 2006 Linda, I went to the store the other evening and was searching through the garlic bin. I could not find one " good " looking head. They all looked pretty rough. I had no idea they were out of season but I believe it. I tend to buy them a few at a time as I use much of it. Last few trips I've actually bought the fancy shmancy pre-hung/sacked garlic instead of digging through the huge tables of the random ones (down here you can find them in the produce area actually taking up a whole section of where you'd see tomatoes or oranges). LOL - Let us know on that taste test. Shawn On 1/28/06, linda wrote: > > Thanks Shawn. Old garlic...maybe this is just the season when all garlic > is old then, because no matter where I buy it is has the green thingie > coming out of it and I only buy one at a time so that I can avoid old > garlic. The sprout is always green. I have also noticed too that the cloves > are kind of soft and rubbery, but again I guess it must be out of season > since I do just buy them one at a time at this point. The article is what I > have always been told. Maybe I should do a taste test? Reek! If these are > sprouting what would happen if we potted them? > linda > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2006 Report Share Posted January 28, 2006 I made the mistake of buying a bunch of garlic that was in netting from the Asian market which came from China. Two things, they were organic but I was so delighted I forgot about that and then the fact that they had come so far....There were probably at least 8 bulbs and at least four were totally rotten and all of the others sprouted within a couple of days. Duh! So, now I just buy one bulb at a time...I use a lot too. Do you have any idea if there is a good wonderful brand of minced garlic out there in a jar? I tried them once and it was like eating chemicals. linda - subprong Saturday, January 28, 2006 12:07 PM Re: Garlic question Linda, I went to the store the other evening and was searching through the garlic bin. I could not find one " good " looking head. They all looked pretty rough. I had no idea they were out of season but I believe it. I tend to buy them a few at a time as I use much of it. Last few trips I've actually bought the fancy shmancy pre-hung/sacked garlic instead of digging through the huge tables of the random ones (down here you can find them in the produce area actually taking up a whole section of where you'd see tomatoes or oranges). LOL - Let us know on that taste test. Shawn On 1/28/06, linda wrote: > > Thanks Shawn. Old garlic...maybe this is just the season when all garlic > is old then, because no matter where I buy it is has the green thingie > coming out of it and I only buy one at a time so that I can avoid old > garlic. The sprout is always green. I have also noticed too that the cloves > are kind of soft and rubbery, but again I guess it must be out of season > since I do just buy them one at a time at this point. The article is what I > have always been told. Maybe I should do a taste test? Reek! If these are > sprouting what would happen if we potted them? > linda > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2006 Report Share Posted January 28, 2006 Hiya Linda. When searching for jarred garlic, I'd suggest you look at the ingredients. I personally have found that any jarred garlic stored in water (and other bits) taste, as you say, chemically and not natural at all. The best I've had in a jar is anything that was in oil. I'm sorry that I cannot remember a brand name, however if I get it I look for " oil " in the ingredients list. Yah, ya gotta watch out for that garlic and produce in every grocery store (sorry you got short changed on that bunch). Those produce people will take off all of the garlic head peel that is all dirty and try to make it look nice and fresh. I try to look at the top of the head. If it is looking a bit dark around the edges with either dirt or mold then I bypass that sucker and on to the next. Also you can tell when those produce peeps start taking off older layers of lettuce or trimming back green onion, removing old celery stalks, peeling old peel on onions and every other trick in the book to keep that produce " looking " fresh on the tables (even though it has been sitting out for some time already) so they can still sell and don't have to mark it as waste. I suspect they use not so fresh produce to assemble those trays of fruit and veggies too. Anywho, some places are always better than others. Generally here, Randalls is a bit better than Fiesta (or Randalls just have better and not as easily seen tricks, LOL.). Happy weekend, S. On 1/28/06, linda <> wrote: > I made the mistake of buying a bunch of garlic that was in netting from the > Asian market which came from China. Two things, they were organic but I was > so delighted I forgot about that and then the fact that they had come so > far....There were probably at least 8 bulbs and at least four were totally > rotten and all of the others sprouted within a couple of days. Duh! So, now > I just buy one bulb at a time...I use a lot too. Do you have any idea if > there is a good wonderful brand of minced garlic out there in a jar? I tried > them once and it was like eating chemicals. > linda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2006 Report Share Posted January 28, 2006 I get so irritated by the poor quality garlic that is available around here!! Always moldy, dried out or sprouting. I found this incredible website that looks like it has some great info and products AND you can buy fresh organic garlic from them. It's expensive but maybe it'd be worth it when you figure all the money you'll save from not buying and tossing the other stuff! Also, wanted to tell you to stay away from dried garlic. We bought a big jar of dried garlic slices from Smart and Final and it was horrible. Threw it in the trash. http://thegarlicstore.com/index.cgi/INDEX.HTML Shelly p.s. I planted some old onions purchased at Costco that were sprouting and they grew into really huge, beautiful plants. Quote Link to comment Share on other sites More sharing options...
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