Wasabi is a perennial and a member of the Cruciferae family. It is grown mainly for its underground rhizome (tuber) which produces branch-less, edible leaves above ground. A mature wasabi root is firm, cylindrical, brown and green-skinned and tapered.
Exotic banana flowers are the red-orange to deep purple, pointed, compact heads at the tip end of a forming bunch of bananas. Each bud has large outer petals that protect groups of small white flowers
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Inchelium garlic is harvested in the early summer. It will take months before it is properly cured.
Inchelium garlic is an award-winning softneck variety of garlic. Softneck varieties are known as artichoke garlic. Artichoke garlic varieties are the supermarket-standard varieties that consumers generally know as simply, garlic. They are the favorite among growers as they are often disease resistant and prolific, consistently producing abundant and substantially sized bulbs and cloves. They must be propagated though, as they are infertile. They are propagated from bulbs reserved after harvest. One clove of Inchelium garlic planted will yield one bulb.
lnchelium garlic produces a large bulb which contains anywhere from 12 to 20 plump cloves. The outer bulb wrappers are several layers thick which protect the bulb, enhancing its storage quality. The easy-to-peel wrappers envelop individual cloves which are also protected by a thin layer. Regarding flavor, Inchelium garlic is considered the benchmark variety. The cloves have a mild and savory aroma and their flavor is neither mellow or too pungent, rather rich and robust with a medium level of spiciness, even when eaten raw. Cooking the garlic simply brings out more of the garlic's depth. Inchelium garlic can grow to almost three inches wide and weigh several ounces when mature. Because of their hefty size, it takes the bulbs longer to cure.
Inchelium garlic can be eaten in a variety of ways including raw or cooked. Raw Inchelium garlic is naturally stronger than cooked. Crushing, chopping, pressing or pureeing Inchelium garlic releases even more of its oils providing a sharper, more assertive flavor than slicing or leaving it whole. Garlic can be a supporting ingredient in numerous dishes, but does especially well as the central flavor in compound butters, dressings, sauces and salts. Roasting Inchelium garlic will enhance its flavor and add a subtle sweetness. Pair Inchelium garlic with rich ingredients and those that can readily absorb its flavor. Acidic fruits and vegetables are also enhanced by Inchelium garlic's presence.
Inchelium garlic received its given name based on its origins of discovery. The word “Inchelium” is a San Poil word meaning the joining of a big water with a small water. Its historical relevance is profound. It has been identified as the oldest strain of garlic grown in North America, having been grown far before the arrival of English settlers. It was found on the Colville Indian Reservation in Inchelium, Washington. It is an heirloom variety that has been designated as an endangered food by the Ark of Taste. Through the Ark of Taste Agricultural Conservation program, Inchelium garlic is being introduced to farmers and growers to cultivate a following and a demand for a garlic that was once common is now nearly unknown. Inchelium garlic can be found under its true name (not simply, garlic) throughout the Pacific West and Northwest United States.