Why I Grow Garlic

Photo: Garlic sensation by Sebastian Mary

China
It wasn’t until the Country of Origin Law went into effect a couple of years ago that I realized how many everyday foods I was purchasing came from China. One package I distinctly remember said “Wild caught Alaskan salmon” on the front and “Product of China” on the back. While it was easy to find an alternative brand of frozen salmon and other items, it was hard to find garlic that didn’t come from China. By growing it myself, I just have to worry about where the seed garlic comes from.

Check out an insider’s view of Chinese grown garlic.

Scape Escape
While waiting for the garlic bulb to form, you can use the green shoots, or scapes in dishes. They add a nice kick when chopped up and added to eggs. I have also made garlic scape pesto. The first time I made the pesto, I used this recipe. I found this pesto too strong and now use equal parts garlic scapes and basil. It comes out just right.

Variety
The only varieties of garlic I have seen in grocery stores are California White and Elephant (which isn’t really garlic). My choices in garlic were limited last year as I waited until he last possible second to order. In fact I only found one place that had one variety left. I was glad that I was able to secure some Chesnok Red. I supplemented it with a couple of bulbs of California White I bought at Whole Foods.