German White Garlic
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German White garlic produces large bulbs, about 9 centimeters in diameter, with 4 to 6 large cloves wrapped around a hard, central stalk. The bulb is covered in bright, ivory white papery skins. Each clove is loosely covered by an easy-to-peel whitish-tan skin with purple striping. In colder climates the clove wrapper color will be a deeper red. German White garlic offers a strong garlic flavor with a long-lasting heat that softens when cooked.
German White garlic is available in the late summer and into the early spring months.
German White garlic is a very large hardneck, porcelain type botanically classified as Allium sativum. This variety is widely grown for both its garlic scapes, which are false flower stalks that can be eaten as vegetables, and for their silvery white, papery bulbs. German White garlic is sometimes called Northern White garlic and German Extra-Hardy.
German White garlic is rich in manganese and vitamin B6 and is a good source of vitamin C and copper. It also contains selenium, phosphorus, vitamin B1 and calcium. German White garlic is one of several porcelain-type varieties known for having higher levels of beneficial sulfur compounds. Alliinase and alliin combine to produce allicin when garlic is crushed. This powerful compound gives garlic is pungent smell and its antioxidant, cardiovascular, immune enhancing, and antibiotic benefits.
German White garlic is used whole, chopped, crushed, and minced. It is used raw in pesto, sauces and marinades and added to sautéed vegetables. It adds a pungency to soups, stews and stocks and flavor to breads, biscuits, mashed root vegetables, butters, dips and spreads. One clove of German White garlic can flavor an entire recipe. It is most often used fresh, though it is ideal for roasting. German White garlic will keep for up to 10 months when kept in a cool, dark space.
Garlic has been valued for centuries as a medicinal plant. The cloves are sliced and boiled in water or swallowed whole, they are used in tinctures with honey and ginger and used to stave off the common cold. In different cultures garlic has been used as an antibiotic for wounds, intestinal disorders and as a cure for cancer.
German White garlic is believed to be native to northern Germany. It is a very hardy variety and grows best in climates with cooler winters, though it will grow well in any climate. Differences in the growing environment will have a direct impact on the size of the cloves. German White garlic is grown throughout the United States and may be spotted at local farmer’s markets or specialty stores.
Recipes that include German White Garlic. One is easiest, three is harder.
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