I planted some garlic cloves on 22/6. I know they’re a slow growing thing, but I can’t find anything to tell me how long it generally takes for them to germinate. I just planted some that I picked up at the markets (purple, Australian garlic). I did the same thing last time I had veggies, and they all germinated (and they were imported, so probably older stock). I can’t remember how long it took last time for green to poke up into the world.

The Man is looking forward to fresh garlic. He likes to pickle it, but older stock turns bright green in the vinegar LOL. It’s a tad off putting even if it is only chlorophyll.

I’d give it a couple more weeks before I panic :)

(And garlic bulbs aren’t seeds, so they don’t “germinate”, but I knew what you meant)

They should b up in about 2 to 3 weeks, so you should be getting close. Another thing to consider that if they were not organic grown garlic then they may have been sprayed with an inhibitor to stop them “germinating” so that they store better. If they have been sprayed then they will take even longer.

if you’re in a cool/cold climate, it’s better to plant garlic (and brassicas and peas etc) either in early autumn or early spring, when there is some warmth about. even if it doesn’t frost where you live, single digit night temperatures bring most growth to an almost complete halt, with germination or emergence during coldest weather taking very long….and having a chance of rotting instead. so in such climates it’s better to establish plants before the cold, or start when it’s starting to warm up a bit.

personal thoughts on garlic in food:
i reckon garlic would be much more popular in household cooking if more people knew how to cook it properly. i didn’t appreciate garlic before as i do now because my mother (a great cook in all other respects) would either undercook or overcook it. undercooked garlic has the strong sulphur smell and taste, and overcooked it turns bitter. the way (i reckon) it tastes best is when it is heated on oil in a pan with a very gentle heat setting, so it takes about 5-10 minutes to turn translucent, but never brown….before remaining soup/casserole/other ingredients are added. if onions or shallots are part of the dish, i do it same way together with the garlic. if you bung chopped or grated garlic & onions into a already cooking pot of other ingredients, it will never turn out the same (taste) as the other way.

aquarium said:

if you’re in a cool/cold climate,

personal thoughts on garlic in food:
i reckon garlic would be much more popular in household cooking if more people knew how to cook it properly.

I’m in Brissy. It’s cool this morning. Must be, what, 20°C at least ;-)

If it’s a savory dish, and I’ve cooked, it, it’ll have garlic in it. I always cook my garlic and onion first and then add the ‘whatevers’ of the dish. At the moment I go through a jar of crushed garlic every week or so. I’m too lazy to crush my own, even though that’s better. The hard part is finding a jar that isn’t full of crap. Sugar, salt, and who knows what other chemicals.

Have you tried garlic in a lamb roast? You slit a few holes, 4 – 5, in the leg of lamb and put a piece (not a whole clove) of garlic in each, sprinkle with fresh rosemary, and pepper and bake. DELICIOUS!!

It’s nice done that way in a piece of roast beef too. Yummy. Push in the garlic bits and then smear the top with French or Dijon mustard.

I French roast most things (sit the meat on a rack, and have liquid in the pan under it). I put a couple of cloves of garlic in the liquid. When its done I mash them with a fork before making my gravy. To make gravy with French roast, you mix together some butter and flour; heat the liquid on the stove top til its bubbling, then work in small balls (marble size) of the floor & butter. I never use gravy mix <ik yuk="" blurgh="">.

Apparently, French roasting makes less mess in your oven. And it makes for a nice tender roast – all the steam encasing your roast as it cooks. I use stock, wine, and/or water as my base liquid. Just top it up every now and then while you’re cooking.

Counted 40 cloves of garlic growing this year out in the garlic bed:D

SueBk your roast beef sounds great. I will try it and the gravy. I cook in one of those glass baking dishes with the heat source radiating and blowing from the top. Not sure that I can mention the brand name. Cooks well and no oven to clean. The device has a self cleaning programme!! That’s the best bit.

Is that one of those counter top deals? My dad had one and said it was brilliant.

We’ve gone the other extreme. Our oven will take about four baking pans. It’s always been my dream to have a big stove, and this one was given to us – so even better! Its gas, and a bit temperamental. The door doesn’t close all the way unless you remember to lean on it. We’re considering putting a latch on the side to pull it properly closed. Still, one doesn’t complain about freebies!

Yes SueBk it’s a counter top thing. Does the vegies and everything. Just love it.
About your stove… never look a gift horse in the mouth. I guess you must do a lot of baking with all that oven space.

The terracotta pot in the foreground is my garlic pot. The laundry tubs in the background have … hmmm parsley & chives; rosemary, oregano & basil; and corriander & mint. Not sure of the viability of the last pairing. I know mint likes wet feet, but not sure about corriander. I’ve never had any survive for me. I was given a herb – big thick hairy leaves, grows in soil or water (its quite happily growing in a glass of water on the kitchen window sill at the moment) and has “5” in its name. I suspect I could put that in with the mint and they’d both be happy.

Cage behind the herbs is the cat; well not actually “the cat” – she much smaller and fluffier and cuddlier ;-) I put the herbs in front so they’d give her a protected feel once they grow. Just have to make sure nothing grows to close that she shouldn’t be eating. I also figured, if I wash out the floor of the cage most of the water will actually do some good by going into the herb pots, instead straight through the gravel path.

Crinkle said:

Yes SueBk it’s a counter top thing. Does the vegies and everything. Just love it.
About your stove… never look a gift horse in the mouth. I guess you must do a lot of baking with all that oven space.

With study I never did quite as much as I would like. When I do bake though, its usually a bit over the top. I figure if I’m going to make a mess, I might as well make it all at once. The Washer Upper isn’t sure about that logic LOL.

Hi SueBk, I also have an out door cat enclosure but it is not yet connected to the house. I have to carry the purries in and out. I have been thinking of making a mesh type tunnel access for them. How does your purrry like the mesh floor?

The former owner of our house turned a front porch into an enclosed part of the house. For some reason she left about 2 foot outside the house. If you put a chair on it, your feet dangled off the edge – very uncomfortable. We built the cat cage to measure, and so the floor is solid.

If your pusses don’t like the mesh floor, you could probably get a strip of old carpet from somewhere. Or maybe plant non-toxic ground covers, let them get established and then put the mesh over them.

Our cat loves her cage. She’ll sit in the open doorway and never even think about going outside (unless there’s an intruder – lizard, bird, mammal LOL). She’s always been an indoor cat and I think the cage just gives her a bit of security. There’s usually a piece of shade cloth over at least the top of it (it’s on the norwest of the house).

Thanks SueBk. The tunnel is going to be off the ground and outside so I will have to put a floor in that is not affected by rain eg rubber matting or something like.It will also need to be shaded or a surface that dosen’t get hot. Anyway its in the to be ‘done sometime’ box. Meanwhile ‘they’ get carried.

To make gravy with French roast, you mix together some butter and flour; heat the liquid on the stove top til its bubbling, then work in small balls (marble size) of the floor & butter. I never use gravy mix
————————-
I have always made my gravy that way but never got the small balls “off the floor.” LOL. I’ve never used gravy mix either.

Crinkle said:

SueBk your roast beef sounds great. I will try it and the gravy. I cook in one of those glass baking dishes with the heat source radiating and blowing from the top. Not sure that I can mention the brand name. Cooks well and no oven to clean. The device has a self cleaning programme!! That’s the best bit.

You can mention the name on here. Every body else does.

pomolo said:

To make gravy with French roast, you mix together some butter and flour; heat the liquid on the stove top til its bubbling, then work in small balls (marble size) of the floor & butter. I never use gravy mix
————————-
I have always made my gravy that way but never got the small balls “off the floor.” LOL. I’ve never used gravy mix either.

Oh dear. And the state of our floor most of the time you wouldn’t want to be eating my gravy! If you get invited for roast on a Friday night you might safe. Friday is floor washing day. LOL.

On ya pomolo. I wasn’t going to mention it but I did find that interesting!

SueBk your roast beef sounds great. I will try it and the gravy. I cook in one of those glass baking dishes with the heat source radiating and blowing from the top. Not sure that I can mention the brand name. Cooks well and no oven to clean. The device has a self cleaning programme!! That’s the best bit.

You can mention the name on here. Every body else does.

Ok, but if they take me away it was nice knowing you. It’s called ‘Easy Cook’ and Australian made. I believe George Forman has something similar.

OOOhhh I got the quote thing wrong. I’m sure you will work it out. Who can tell me what to do to do it properly?

Crinkle said:

OOOhhh I got the quote thing wrong. I’m sure you will work it out. Who can tell me what to do to do it properly?

Hi Crinkle, just scoll well down to underneath all of the typing.

Thanks HP will try that next time.

ROFL !!

orchid40 said:

ROFL !!

Getting the hang of the quote thing!
Pardon my aged ignorance ROFL????

Crinkle said:

SueBk your roast beef sounds great. I will try it and the gravy. I cook in one of those glass baking dishes with the heat source radiating and blowing from the top. Not sure that I can mention the brand name. Cooks well and no oven to clean. The device has a self cleaning programme!! That’s the best bit.

You can mention the name on here. Every body else does.

Ok, but if they take me away it was nice knowing you. It’s called ‘Easy Cook’ and Australian made. I believe George Forman has something similar.

the beauty of this place is that it is privately hosted and there are no moderators. Common sense and good manners are all that is required.

Crinkle said:

orchid40 said:

ROFL !!

Getting the hang of the quote thing!
Pardon my aged ignorance ROFL????

Rolling On the Floor Laughing

bluegreen said:

Crinkle said:

SueBk your roast beef sounds great. I will try it and the gravy. I cook in one of those glass baking dishes with the heat source radiating and blowing from the top. Not sure that I can mention the brand name. Cooks well and no oven to clean. The device has a self cleaning programme!! That’s the best bit.

You can mention the name on here. Every body else does.

Ok, but if they take me away it was nice knowing you. It’s called ‘Easy Cook’ and Australian made. I believe George Forman has something similar.

the beauty of this place is that it is privately hosted and there are no moderators. Common sense and good manners are all that is required.

And there seems to be ample of both on here. Of course we still have the “soap box” for anyone to make use of.

bluegreen said:

Crinkle said:

orchid40 said:

ROFL !!

Ta

Getting the hang of the quote thing!
Pardon my aged ignorance ROFL????

Rolling On the Floor Laughing

Crinkle said:

bluegreen said:

Crinkle said:

orchid40 said:

ROFL !!

Ta

Getting the hang of the quote thing!
Pardon my aged ignorance ROFL????

Rolling On the Floor Laughing

Well I thought I was getting the hang of the quote thing. Go my ‘Ta’ in the wrong place. ROFL!!!!

Crinkle said:

Crinkle said:

bluegreen said:

Crinkle said:

orchid40 said:

ROFL !!

Ta

Getting the hang of the quote thing!
Pardon my aged ignorance ROFL????

Rolling On the Floor Laughing

Well I thought I was getting the hang of the quote thing. Go my ‘Ta’ in the wrong place. ROFL!!!!

that’s all right, we all do it sometimes, and sometimes I think it just happens anyway :D

Crinkle said:

Have you tried garlic in a lamb roast? You slit a few holes, 4 – 5, in the leg of lamb and put a piece (not a whole clove) of garlic in each, sprinkle with fresh rosemary, and pepper and bake. DELICIOUS!!

I push the rosemary into slits as well.

Crinkle said:

SueBk your roast beef sounds great. I will try it and the gravy. I cook in one of those glass baking dishes with the heat source radiating and blowing from the top. Not sure that I can mention the brand name. Cooks well and no oven to clean. The device has a self cleaning programme!! That’s the best bit.

Mention all the brand names you want. Nobody here cares.