The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Vidalia onion was first cultivated during the Great Depression in 1931 by Moses Coleman in Toombs County Georgia.
Inventory, lb : 0
This item was last sold on : 02/20/15
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Garlic roots are available in the spring.
Garlic, botanical name Allium sativum, is a member of the lily family along with chives, shallots and onions. Garlic roots are an uncommon culinary ingredient, primarily because they are usually trimmed from the bulb and discarded after harvest. They are considered an almost obscure secondary crop for garlic growers. The plant is edible in its entirety, though. Garlic roots can be harvested during the plant's green garlic stage and throughout its maturity.
Garlic roots are the taproots of an individual garlic bulb. Dozens of thin wiry taproots descend from the bulbous root during garlic's growing cycle, establishing the plant and continuing to act as the plant's food seeker, absorbing nutrients from the soil. While the garlic roots are white, they have been tinted with tones of sand and dirt, a colored suggestion of where they come from. These colors do not play into the flavor though. Garlic roots hold less bite than the bulb and offer more of a subtle garlic flavor. On the palate they deliver notes of savory pepper and a mellow sweet garlic finish without any bite. Cooked garlic roots become even more mellow and develop a hint of nutty sweetness.
Garlic roots can be used raw or cooked in various applications and countless recipes. Comparable to the less robust flavor of green garlic, they can be added to fresh salads, infused into cooking oils for applications such as sautéing fish, seafood, chicken, potatoes and even fried eggs. Garlic roots can be used to impart flavor in soups, while also being added as a visual element to garlic soup itself. They can be added to pasta and legume dishes, tossed in as a finishing touch with noodles, cream and cheese sauces or blanched fava beans. Pair garlic roots with fresh, spring vegetables such as asparagus, morels, green herbs, peas, leeks and fiddlehead ferns. It is well documented that garlic-cloves-in-oil mixtures stored at room temperature create a dangerous environment for the growth of the deadly toxin, Clostridium botulinum. This has not been investigated for the roots themselves but should be taken into consideration.
Garlic roots are not new to the horticultural landscape; all plants require a root system to grow. Their roadmap began with wild garlic. All garlic cultivars are considered to be derived from ten specific varieties of garlic that evolved in the Caucasus Mountains between the Black Sea and the Caspian Sea. Garlic has been altered over time by natural and intentional selection, ever changing growing conditions, such as soil fertility, rainfall, temperature, altitude, length and severity of winter and as trade routes were evolved and extended garlic would become naturalized in often unnatural climates. The single most important non-variable among all garlic varieties is that, when planted, one clove of garlic yields one bulb of garlic.
Recipes that include Garlic Roots. One is easiest, three is harder.
|Leite's Culinaria||Chile Garlic Sauce|
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