After harvesting all the garlic and letting it dry in the greenhouse, I was so disappointed by the quality. This is the first year I remember having garlic cured so badly.
So many of the bulbs were small and others had rotting cloves too. I knew many bulbs would not last long, so I sat for over two hours peeling all the questionable bulbs.
I decided to puree most of them in my food chopper.
It took a few rounds but I got a lot of tablespoon-sized rounds to freeze. It will be nice to have some on hand to use for meals in the future. At least this method of #preserving the garlic will ensure I have plenty for the winter.
The hardest part was sitting for so long to get the cloves peeled. I would not want to have to do that very often. L0L
The rest of the garlic I put into a jar of raw honey to let them ferment.
On the second day, you can see that the garlic is already #fermenting and bubbles are coming to the surface. I stir the cloves each morning to keep the garlic coated with the honey. Once the foaming bubbles stop the fermentation will be done. It can take up to a month to be ready to eat. Afterward, store the garlic honey in the refrigerator for up to 12 months.
Benefits of Garlic Honey
Both honey and garlic have anti-bacterial, anti-fungal, anti-oxidant, and immunity-boosting properties.
Use the cloves daily or save them to help lessen the symptoms of colds and sore throats.
Needless to say, I will have to purchase new cloves this fall to plant for next year's crop. Hopefully, I can find some good-sized hard-neck garlic locally. I prefer to see the garlic in person than purchase it online.
That is it for today's post. I hope your garlic harvest is better than mine was. Happy gardening everyone.
Until next time, this is Sunscape
Sun. Scape. Ing Your Day
