我种的蒜及自制糖醋蒜Sweet and sour garlic

Hi there, hope you are all well and managed to find some time to relax. Today please let me show you one of my harvest in June—-garlic. I know I lot of people do not like or eat garlic. Due to the weather here in Scotland, there are quite a few we can grow during the winter, and garlic is one of them. Therefore last November, I bought some garlic bulbs from supermarket and used all those cloves as seeds.

First let me show you my garlic bulbs.

Yong garlic plants can survive the Scotland winter, at least Edinburgh’s winter. They were still green even when covered by frost or snow. Amazing. From April garlic plants start to grow fast.

In late May, you will notice some garlic scapes already formed at the top of the plant.They are edible actually. You can steam them like asparagus,  chop and add to sauce for extra garlic flavor, or chop to about inch long then stir-fry with meat as what I did.


When it is late June or early July, you will see that the leaves or even whole plant begins to turn yellow and dry which indicate that the garlic bulbs underground has already fully developed, and it is the time to harvest them.

 

You can eat garlic fresh, or leave them to dry and enjoy them for a much longer time, in whatever recipe needs garlic.The last photo I would like to share with you, how I eat my fresh garlic. In my hometown there is a traditional recipe—-sweat and sour garlic. I do not know how you will think of this, for me it is delicious. It has to be made by using the fresh garlic. When you make it, first you get a clean jar, add the fresh garlic cloves, then add sugar and vinegar, make sure the liquid cover all the garlic cloves. When you finish, replace the lid of the jar, leave it for one month. Then enjoy!

 

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