Garlic

Garlic By Penny Woodward

An organic guide to knowing, growing and using Garlic, from Australian Whites and Tasmanian purples to Korean reds and shandongs.

Garlic has been close to people’s hearts, minds and stomachs for a very long time. Used not only as a food and flavouring, but also for medicinal and spiritual purposed, it has been imbued with almost mystical properties. Its garlicky flavour can be hot, spicy and pungent but also sweet and nutty, and the same cultivar may vary widely with soil and climate. This book shines a light on the mystery and mystique of garlic and heightens its enjoyment.

Covers the guidelines for growing organic garlic around the country, descriptions of more than 50 Australian cultivars, profiles of a number of Australian growers and their garlics, cooking, preserving and smoking garlic plus plenty more.