We harvested our 5 garlic bulbs last week and hung them up to dry, then we cleaned them up and they are presumably ready to eat.
Well, I remember reading about all the great benefits of eating raw garlic, and I had a hankering, so I peeled one small clove and popped it in my mouth; “hmmm, good garlic flavor,” I thought at first blush. But then the little garlic spice grenades starting going off in my mouth, and the garlic acid was burning my tongue, more and more with every bite.
Finally, I spat it out, fearing that if I swallowed it I would have a very unhappy tummy, washed my mouth out with water and brushed my teeth, but even now, hours later, the garlic taste remains.
Katie and I are now debating whether our home-grown garlic is really that much more potent, or whether it is supposed to “age” more before we eat it. Any ideas?
Sounds like you’re growing great garlic! The stronger the smell and flavor, the more “health-promoting nutrients” it contains.
This is a good discussion on its health benefits if you haven’t come across it before. http://whfoods.org/genpage.php?tname=foodtip&dbid=22#discussion