Elephant garlic is available through Park Seed. It is also easily grown from the cloves you buy in the grocery store. It will grow very well in your zone--plant in Sept. for garlic next spring
Don't forget to do a search for garlic festivals in your area. The Southern Vermont Garlic Festival is next weekend. Mid September brings the Sharon Springs, NY and the Mohawk Valley Garlic Festival in Little Falls, NY. Sept 27-28 is the Hudson Valley Garlic Festival in Saugerties, NY. I know that doesn't help you in NC, but do a search and you may find some great, local garlic to plant.
I would love to go to a festival but I don't think we even have one in NC. I will check the state festivals file.
Everytime I see someone roast garlic my mouth waters. We eat a lot of the powered garlic and some from the store.
Zhinu ~ you made me go hunt an article I saved on just that. I need to add it to my journal too while I'm at it.
Quoting: Before I tell you how to make your own powder, let me give you two important tips for making truly great garlic powder.
1. Use only organically grown garlic (preferably your own)
Great garlic powder is made from garlic grown the way the Lord intended it to be--with compost for fertilizer and a man to hoe and pick the weeds (some straw mulch helps with weeds too). European studies have shown that organic garlic has up to seven times more allacin then nonorganic garlic. Allacin is a natural chemical in the bulb that gives the garlic its flavor. And allacin is also the most important health ingredient in garlic. The more allacin, the better!
2. Use only stiffneck garlic varieties
There are two different kinds of garlic: softneck and stiffneck. Virtually all grocery-store garlic powders come from softneck garlic grown in California and China. Softneck garlic is suited for growing in warmer climates and is conductive to large, mechanized farming methods. But, as is so often the case with agricultural commodities, they fall short in the flavor category. On the other hand, stiffneck garlic, often referred to as "gourmet" garlic, is renowned for its robust taste.
Stiffneck garlic plants are distinguished by a single, long stalk (called a scape) that grows up out of the center. And at the top of the stalk is a flower pod called an umbel. Softneck garlic has no scape.
There is also a clear difference between stiffneck and softneck bulbs. Softneck varieties have bulbs with enormous cloves arranged in overlapping layers, and some of them will be very small. But stiffneck bulbs have a single row of relatively large cloves arranged around the center stem. When the bulbs are harvested and cured, that hardened stem becomes the stiff neck. The larger cloves of a stiffneck garlic translate to less handwork when it comes to peeling them, which leads me to the subject of making powder.
To make your own powder, simply break the bulbs apart, peel the cloves, slice, dry until hard, grind in a blender, and sift through a kitchen sieve. Sound easy? That's because it is.
This is the link to the caps and the gadget to fill them easily if you are interested in using it as a medicinal. http://www.cap-m-quik.com/
Hi Lavina ~ in regards to your question, yes Garlic is considered a medicinal herb. Many in the Allium family are considered herbal and they all have a place in healthcare as well as a seasoning for foods, even crossing over to be considered a vegetable.
DH takes garlic capsules in an attempt to reduce cholesterol as well as blood pressure. He despises the smell of it so I buy him odorless capsules. A person that consumes large quantities of it will reek garlic thru the pores of the skin.
It is also a natural antibiotic. A friend uses it as an antifungal, antibiotic, antiseptic by rubbing on his body. I can always tell when he has been in the shop while I was gone. LOL He simply breaks open a pod and rubs in on the spot needing doctoring. He also consumes large quantities of it as a cancer retardant. His career choice paid well but the price may be paid later as he worked in nuclear power plants. At any rate, he is a large advocate of garlic.
Incidently, another way to utilize the garlic cloves is to peel and chop in small pieces. Thoroughly dry in the oven set at 120 degrees. With a mortar and pestle, grind to powder. This can be stored in an airtight container. If you wish to use this as salt, add salt to taste.
A good companion to roses as I think it repels some of the roses' enemies. The garlic plant itself isn't fragrant unless brushed against or crushed. I don't think it would overpower roses fragrance. All my photos are in my crashed computer but the garlic blooms can be very pretty and add an elegance to a flower bed.
Here is a garden pest repellent recipe I saved. Chop four ounces of garlic and steep 24 hours in two Tbsp mineral oil. Add one pint of water and 1/4 oz of oil based dishwashing liquid (Palmolive). Strain the solution and dilute with water at the rate of 20 parts water to one part garlic blend. Use this to spray on plants to deter Japanese beetles, green loopers and aphids.
Now I'll betcha that'd smell and overpower the roses!! LOL
Sandra ~ do you grow any garlic? I will say Society Garlic, which is more ornamental than anything, is rather wuffy smelling. I may walk out on the porch and catch the scent of it. It always surpises me but it doesn't do it all the time. Maybe the humidity or maybe one of my critters had brushed against it or had been grazing...
I'm sorry, guess I misunderstood your question when you asked
Quoting: Dose anyone know how to make powdered garlic?
Sandra ~ garlic doesn't smell bad, her Mom couldn't put the garlic blooms in bouquets for church if they smelled bad! Plop you some bulbs in the ground and get after it girl! You will love them for their ornamental value. Plant! Right now! LOL
I love the smell of garlic blooming . It only smells bad when someone eats it and as they talk senge my evebrows off from the scent.LOL
Garlic soaked in olive oil goes good as dressing on salads
Roasted and spread on toast is awesome
Love it in my spagetti sauce.and sprinkled all over steaks before steak is cooked.
Cute in flower arrangements.
Now to get it planted
on and on etc.
I do have a couple of garlic plants that I let grow as ornamentals, sometimes I cut the leaves and use them instead of digging my bulb. I guess if I didn't have to touch all my plants and sniff them, the garlic wouldn't smell bad-I just love to touch and sniff-don't ask me why, but that is one of the reasons I grow different herbs, just to rub and sniff-I love all those smells
I have about 3 different kinds of thyme, lavender, rosemary oregono, pineapple sage, lavender cotton (silver and green) 4 or 5 mint varieties beel balms lantana, every trip around the yard includes rubbing and sniffing--LOL
Right on slcdms. I think many forget that all the senses experience the garden. I have many favs just for touching. I do have a reluctance to taste everything though unlike a friend who freaks me out by nibbling anything in my garden she doesn't recognize (EEK I have some toxic plants!!!!!) That's a good article idea- plants for touching (hint, hint article writers out there).
Oh yes, a friend of mine has several ornamental alliums they are very pretty.
I do use some of my herbs in cooking, just don't really cook that much to use them in.
When I make soup I go wild with the stuff from the yard. I also have the walking onions and love to use them when I cook.
these have been around a long time, some of the older folks used to use the tiny onions that make on the top of the stalk to pickle. The stalk gets heavy with the little onions at the top and falls to the ground and takes root, where it gets the name-walking- I usually take mine off and plant them where I want them.
They have a very good flavor-like green onions if you use the young stalks. When they get big enough to make little onions the stalk is too tough to use like green onions. You can pull the bulbs if you wish, but they are usually small. they have a great flavor also.
Pod, I had no idea you could eat Lambs Ear. I have been found touching and rubbing on it on occasion, but never nibbled on it, do you use it in any cooking?
I usually taste the mints, but that is about all I taste unless it is cooked.
Un ~Unh! If it stops the flow of blood, I ain't sure I wanna be grazing on it ~ Leroy! I need to do some more reading.
I have quite a few reference books and find no listing for Stachys ~ lambs ear as a food source. I wonder if Leroy was thinking of lambs quarters which is eaten as a salad green. I am more cautious than that. Think I'll go graze on the TX tarragon or fennel. 8 )
Yeah, I smell nothing fruity about my lamb's ears either (as stated in the linked article). And he states the plant is very small and to keep it in a 6" pot. Not my lamb's ears! They get 2 foot tall and quite floppy when blooming and get to be quite wide as well. Sounds like that author is combining the attributes of two different plants into one paragraph.
Well if he's keeping it in a 6" pot, then maybe it's staying that small. I've had a sage plant for over 5 years that's never gotten above 8", but I put it in the ground this year and it's already getting bigger.
I'm going to sample some new leaves next spring to see if there is any 'fruityness'. I will report back. I have a BIG feeling that the fuzzyness will make me 'urp' to quote podster. There's something just plain wrong about fuzzy food methinks. Ah the things we do to advance and document herbie traditions.
I haven't really figured out a good way to de-fuzz borage blooms... it's a pain to pick off all the green leafy parts, but if I don't, the fuzz really bugs me! They sure taste good, though. Some people have mentioned eating the leaves, too... but even the new ones are pretty fuzzy...