Garlic flowers are essentially the flowering seeds of a garlic plant. They emerge at the tip of the garlic's above-ground stem. The seeds appear once the garlic has reached maturity or if the plant begins to bolt early
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.
Spring Elephant Garlic
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Elephant garlic is a member of the lily family as are leeks, chives and shallots. It is specifically of the genus Allium ampeloprasum, formerly Allium Gigantum, which botanically classifieds it as a type of leek; hence Elephant garlic is not a true garlic rather garlic only in its name.
Spring elephant garlic is essentially garlic picked young, prior to it forming its bulb. Its tender young stalks look like a fat scallion and skinny leek, yet its flavor is subtle with fresh and bright garlic nuances.
Spring elephant garlic can be used in various ways both fresh and cooked. At its youngest stage it has more moisture than mature garlic and the entire bulb is edible as it has not formed its dried paper "skin". Just remove the bulb from its roots and cut it as you would a leek. You can utilize the entire plant, including the greens. Spring garlic can be blanched, pureed, sautéed, roasted or used fresh as a garnish.
Elephant garlic's native origins can be traced to Central Asia. Its original plants were cold hardy but modern varieties are more suited to temperate Mediterranean type climates with mild winters. Elephant garlic is a hardy, nearly disease resistant perennial plant that is also self-seeding which allows continuous future crops every season. Spring Elephant garlic is pruned from the soil and utilized as a secondary crop to make room for the mature Elephant garlic to grow.
Recipes that include Spring Elephant Garlic. One is easiest, three is harder.
|The Culinary Life||Green Garlic Pesto Pasta|
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