by Penny Woodward. An organic guide to knowing, growing & using garlic from Australian Whites & Tasmanian Purples to to Korean Reds & Shandongs. Garlic has been close to people's hearts, minds and stomachs for a very long time. It's been used not only as a food and flavouring, but also for medicinal and spiritual purposes. Its garlicky flavour can be hot, spicy and pungent but also sweet and nutty, and the same cultivar may vary widely with soil and climate. This book shines a light on the mystery and mystique of garlic and heightens its enjoyment.
2014. Soft cover. 224 pages. Australian author
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