Garlic Braids

Storing Your Organically Grown Garlic

Gardeners grow soft neck and hard neck garlic, which has a stem in the center of four to six cloves, and is more difficult to use for braiding due to the size (larger bulbs) as well as the hard stem.

Many cooks prefer the large size of the Russian Red or hard neck types, and some say the flavor is better. With the many different types to choose from, experiment with two or three that you like for flavoring.

Keep in mind that garlic is one of the only plants in domestication that will actually evolve to suit the soil where it grows, changing over the years.

The soft neck really has no stem, simply leaves that start right at the crown of the cloves.

These are the easiest to braid by starting with three bulbs, gradually adding more as the braid gets longer. The best number to aim for is thirteen bulbs.

If the leaves are too brittle they can be sprayed lightly with plain water to make it easier to make your garlic braids.

Keep the garlic at room temperature after curing (drying in a warm area) and don't refrigerate - that makes the garlic think it's had a winter, and it will sprout.

Hang the finished braid near your food preparation area in your kitchen so you can easily add that delicious flavor to your meals.

Garlic toast is a big favorite, and whole cloves added to beef stew or chopped in a pasta sauce the flavor of organically grown garlic is unsurpassed.

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