It’s a lot for me because I don’t really “cook” every day any more - lots of salads.Four cloves is a lot? I suppose if it’s all going in one recipe it might be but if I only had four cloves I’d be checking the freezer to make sure I had back up garlic
Ah well six cloves is about the level I’d be able to relax
Mind, you always have to have extra garlic here, because what you get at the store, once you peel it, you’ll find is littered with brown spots, more often than not.Ah well six cloves is about the level I’d be able to relax
Ah well six cloves is about the level I’d be able to relax
Yes I knew it was wrong as I typed it but seemed to stick on it anyway, definitely losing it
I'd be worrying about running out of garlic when I'm down to 4 bulbs.Four cloves is a lot? I suppose if it’s all going in one recipe it might be but if I only had four cloves I’d be checking the freezer to make sure I had back up garlic
Me too. I put 7-8 cloves of garlic in my aglio e olio yesterday. I tend to buy 1/2 kg at a time - and it never goes in the fridge, by the way. Always outside in the vegetable rack, along with potatoes, onions and tomatoes.
I only put it into the fridge when it's garlic for planting outside. The cold triggers the germination process and sets it growing.
Oh! That's a good tip - I'll give that a go.
It needs about 4-5 days. I currently have mine on the windowsill in water.
Yes please!!!!