I had a good crop of Garlic last year (Marco), but the bulbs are starting to sprout. I recently heard one of the TV chefs say that the green sprout is too bitter to eat. Has anybody found this? I just chop it up and throw it in as normal and haven't tasted any bitterness.
Now that I have a food processor I have been making a sort of garlic paste using vegetable or olive oil, several cloves of garlic and a little salt. I put it in a jar and keep it in the fridge and just use a spoonful as I need it. I've no idea how long it would keep safely in the fridge. Maybe it could be frozen.
Any thoughts out there? I don't want to let it sprout anymore but I don't want it to go to waste either.
Now that I have a food processor I have been making a sort of garlic paste using vegetable or olive oil, several cloves of garlic and a little salt. I put it in a jar and keep it in the fridge and just use a spoonful as I need it. I've no idea how long it would keep safely in the fridge. Maybe it could be frozen.
Any thoughts out there? I don't want to let it sprout anymore but I don't want it to go to waste either.
Comment