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Herb - Garlic Herb - Garlic Being from the east coast of the United States, we had an unusual experience our first time driving in California. We had left Los Angeles headed north on I-5 when just after passing Bakersfield we began to experience a smell that reminds you of pizza. You know a real good Sicilian pizza. We could not figure it out until we got near San Francisco. We took a little county road which was County Road 152 over toward State Road 101. At least that's what our old AMOCO map showed. When we got to Gilroy, we found out why the area smelled like pizza to us. Gilroy, California, is where the Gilroy Garlic Festival, considered to be the best garlic festival in the world, is held each year near the end of July. It being the end of July when we were passing through to San Francisco, no wonder it smelled like pizza to us. The area we had just driven through produces some of the worlds finest garlic. Even though we were not in time to see the festival, we still have memories of what we call the Sicilian pizza parlor of California. Garlic, a member of the onion (Alliaceae) or some say the lily (Liliaceae) family, is one of the economically important cultivated herb crops in the United States with California being the largest producer. Among the onion family, garlic is more nutritional than other onion products. A two gram serving of garlic provides 3 mg of potassium, 0.4 g of carbohydrate, and trace amounts of calcium, fiber, iron, and vitamin C. (1) Garlic is used fresh, dehydrated to produce garlic powder or as part of other dehydrated products to produce rubs and salts. Garlic is usually propagated from cloves although the "top-setting" varieties that produce a hollow seed stalk from the main bulb can be propagated from the bubblets or bulbils. Tiny white or purplish flowers may bloom as a cluster among the bulbils. The flowers do not produce a true seed because the flowers are sterile. Garlic is a cool-season perennial that does not survive a cold winter areas. The garlic segments into a cluster of cloves as it matures. The bulbs may have 5 to 16 cloves depending on the variety. There are two types of garlic. The top-setting garlic that sends up a seed stalk called "hardneck varieties" handles cold, larger and easy to peel. Some hardneck garlics are: Asian Tempest, Asiatic hardneck; Carpathian, Rocambole,hardneck; Spanish Roja, Rocambole hardneck; and German Red,Rocambole hardneck. Softneck varieties garlics are: Inchelium Red, Artichoke softneck; California Early, Artichoke softneck; Mild French, Silverskin softneck; Skuri # 1, Artichoke softneck; and Locati, Silverskin softneck. The hardneck garlic tends to produce less cloves in an bulb, 5 to 12 cloves per bulb where the softneck garlic produces bulbs with 8 to 15 cloves per bulb. Note: Elephant garlic is not a true garlic but more related to the leek. It is bulb segmented with a milder flavor in a larger bulb than true garlic. Standards for garlic have been set by the USDA. "USDA No.l garlic should be of similar varietal characteristics, fully mature, and compact. Well-developed cloves should be free of dirt, mold, sunburn, staining, sprouts, cuts, roots, and insect and mechanical damage. Unless specified, bulbs should be at least 1 1/2" in diameter... Garlic is best stored at temperature of 32 degrees Fahrenheit" (2) http://www.cahe.nmsu.edu/pubs/_h/h-234.html Research From: (1) Hathaway, Carolyn (Editor). 1993. The Packer. 1993 Produce Availability and Merchandising Guide, Vance Publishing Corporation. p. 171. (2) http://www.cahe.nmsu.edu/pubs/_h/h-234.html http://www.hort.purdue.edu/rhodcv/hort410/onions/on00002.htm http://www.hort.purdue.edu/newcrop/Crops/ChiveChinese.html http://www.hort.purdue.edu/newcrop/proceedings1996/V3-594.html http://www.hort.purdue.edu/newcrop/proceedings1996/V3-488.html#Chinese%20chives http://www.hort.purdue.edu/newcrop/Crops/WelshOnion.html http://www.hort.purdue.edu/newcrop/Crops/Rakkyo.html http://www.hort.purdue.edu/newcrop/nexus/Allium_cepa_nex.html http://www.hort.purdue.edu/newcrop/nexus/Allium_ameloprasum_nex.html http://www.hort.purdue.edu/newcrop/nexus/Allium_sativum_nex.html http://www.hort.purdue.edu/newcrop/nexus/Allium_ameloprasum_nex.html http://www.hort.purdue.edu/newcrop/nexus/Allium_sativum_nex.html http://www.mccormick.com/productdetail.cfm?id=6330 http://www.mccormick.com/productdetail.cfm?id=6328 http://www.mccormick.com/productdetail.cfm?id=6327 http://www.mccormick.com/productdetail.cfm?id=6325 http://www.mccormick.com/productdetail.cfm?id=12314 http://www.mccormick.com/productdetail.cfm?id=6328 http://www.mccormick.com/productdetail.cfm?id=12881 http://www.mccormick.com/productdetail.cfm?id=6331 http://www.spiceislands.com/ProductDetail.aspx?Id=6ce583e9-ecb0-42c5-9315-c2ac15036308&... http://www.spiceislands.com/ProductDetail.aspx?Id=d09f2cab-9746-444a-96b3-fcb0c1d4d6f5&... http://www.spiceislands.com/ProductDetail.aspx?Id=8d6b36b7-2526-4cb5-8eba-581f14c4544b&... http://unitproj.library.ucla.edu/biomed/spice/index.cfm?displayID=14 http://www.drugdigest.org/DD/DVH/HerbsWho/0,3923,4041|Rustic%2BTreacle,00.html http://www.hashmi.com/garlic.html http://cache.search.yahoo.net/search/cache?ei=UTF-8&p=%22romans+garlic%22&fr=ytff-amo&u... http://www.cancer.org/docroot/ETO/content/ETO_5_3X_Garlic.asp?sitearea=ETO http://www.herballegacy.com/Garlic_page1.html http://gilroygarlicfestival.com/ http://en.wikipedia.org/wiki/Gilroy%2C_California zzzzz product

Contributed by The MUSEUM on August 2, 2008, at 5:58 AM UTC.

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