Better still...Re: Garlic Harvest - The best you will ever have is your own home-grown. Food as Medicine.

You can plant varieties you probably can't buy -- including bigger, stronger tasting bulbs. The stiff neck type keeps longer than the sort that's sold in supermarkets. However, IF lacto-fermentation really is a legitimate way to preserve garlic -- meaning it preserves all its qualities -- then you could grow any type. I've also heard that lots of the imported Chinese soft garlic is irradiated, thus dead, but when if you split open the cloves, if you see the little green growing part, it's not dead. But is it good for you? Anyhow, the stuff takes so little space and is so easy to deal with that you might as well grow some!

I remember how my mother would use garlic: take one clove, cut it in half, rub it all over the surface of the pan, then throw it away. Ha ha. Tweet